Chocolate Ganache Cake
Submitted by Dominique
This is a recipe I found online and then adapted to be gluten-free. I made it with two layers, but you could easily make it four if you felt up to slicing the two cake rounds in the middle. It could also be decorated with white chocolate shavings, with fresh berries, or both.
- Cooking spray
- 2 cups gluten free all-purpose flour (sift, then measure), plus more for dusting
- 1 1/2 cups Tapioca flour
- 2 cups hot strong coffee
- 1 1/2 cups natural unsweetened cocoa powder (not Dutch process)
- 2 teaspoons salt
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 4 cups sugar
- 4 large eggs
- 1 cup vegetable oil
- 4 teaspoons vanilla extract
For the ganache:
- 1 1/2 pounds bittersweet chocolate, chopped
- 3 1/3 cups heavy cream
Preheat the oven to 350 degrees F.
Prepare the pans:
Fold a large sheet of parchment paper in half; put a 10-inch- round cake pan on top. Trace the cake pan, then cut out the circle to make two rounds of parchment. Spray two 10-inch cake pans with cooking spray; fit a parchment round into each. Spray the pans again, then dust with flour and tap out the excess.
Make the batter:
Pour the coffee into a liquid measuring cup or bowl; whisk in the cocoa powder. Put the flour, salt, baking soda, baking powder, and sugar in the bowl of a stand mixer; mix with the paddle attachment on low speed for 1 minute. Add the eggs, vegetable oil, vanilla, and 2 cups water; beat on medium speed for 2 minutes. Reduce the speed to low; beat in the coffee-cocoa mixturein a slow stream until combined. The batter will be thin.
Bake the cakes:
Divide the batter between the prepared pans. Bake until a skewer inserted into the middle comes out clean, 50 minutes to 1 hour. Let cool in the pans on a rack for 10 minutes, then turn the cakes out onto the rack to cool completely. Place each cake on a 10-inch cardboard cake circle (this helps stabilize the layers as you move them around), wrap in plastic wrap, and refrigerate at least 4 hours or overnight.
Make the ganache:
Pulverize the bittersweet chocolate in a large food processor. Bring the cream just to a boil. With the motor running, pour the hot cream through the feed tube; process until smooth. Transfer to a large bowl and set in a bowl of ice water. Chill, stirring often, until the ganache is cool, but not stiff, about 20 minutes.
Frost the cake:
Transfer half of the ganache to a bowl and whisk until light brown and fluffy. Place one cake layer (still on a cardboard circle) on the turntable; spoon one-third of the whipped ganache on top. Smooth the ganache with a long spatula (or just assemble and frost on a cake plate). Spread the unwhipped ganache over the top and sides of the cake.