Wednesday, October 20, 2010

Gluten Free Chocolate Ganache Cake

My Mom is visiting for the night. She is a chocolate addict. I love a good cake, This one makes you feel like you are eating a regular yummy gluten chocolate cake. I am not going to tell her it is gluten free until after she eats it. =)

Gluten Free Chocolate Ganache Cake

Makes two 9 inch layers, or 36 cupcakes
1 cup hot brewed coffee
1 cup cocoa powder
1 cup hot water
3 cups gluten-free All-Purpose Flour Blend, more for dusting pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1 cup butter
2½ cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans
2. In a medium-size bowl, whisk together the coffee and cocoa powder. Add hot water and whisk until smooth.
3. In a small bowl, sift together flour blend, baking soda, baking powder, salt and xanthan gum. Set aside.
4. In the bowl of an electric mixer, beat the blutter sugar at medium-high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium and add the eggs, one at a time. Then add the vanilla mix until creamed well. Scrape down the sides of the bowl.
5. Blend half the dry ingredients into the wet batter, followed by half the cocoa mixture. Blend in remaining dry ingredients and cocoa mixture, mixing on medium speed until smooth, about 2 minutes.
6. Spoon the batter equally into prepared cake pans. Bake in preheated oven for about 40 minutes. Watch carefully as time will vary depending on oven and pan size. Cake is done when an inserted toothpick comes out clean.
7. Remove cake from oven and cool in pans for 20 minutes. Then turn cake out onto a wire rack to cool completely before frosting. Frost tops of layers with Chocolate Ganache Frosting. Assemble cake and frost sides.

Chocolate Ganache Frosting Recipe:
1 cup heavy cream
8 ounces dark (bittersweet) chocolate, chopped

1. Bring cream to a boil.
2. Pour hot cream over chopped chocolate and whisk until chocolate melts and mixture is smooth.
3. Set mixture aside until it begins to thicken.
Allow heated ganache to cool to room temperature. Then place it in a mixing bowl, cover with plastic wrap and refrigerate for about an hour until mixture thickens. Beat ganache for 1 minute using a mixer with the paddle attachment. This softens the ganache and makes it spreadable. Frost the cake and then keep it chilled in the refrigerator until one hour before serving.

This was one of the best chocolate cakes I have ever had. So moist... so good.

1 comment:

  1. Looks great! I love making a cake so delicious and textural that people can never tell it's gluten-free until you tell them.


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