A moist, rich, gluten-free chocolate cake that holds its own against the traditional flour cake. The cake batter comes from Gluten Free Palate and the chocolate ganache comes from Delightful Mom Food. Feel free to add fruit middle and dust with cocoa powder at the end!
Tools
- 2 8-inch cake pans
- parchment paper
- spatula
- electric mixer
- sifter/strainer
- medium bowl
- scale
- measuring spoons
- small saucepan
- cooling rack
Ingredients
- 285g 1-to-1 Bob’s Red Mill Gluten Free Flour Blend
- 320g granulated sugar
- 75g unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs (110g), room temperature
- 260g milk (non-dairy milks work)
- 110g vegetable oil
- 1 1/2 teaspoons vanilla extract
- 150g boiling water
Steps
Cake
- Preheat oven to 350°F.
- Grease each cake pan and cut a circular piece of parchment paper to place in them (cake will come out a lot more easily).
- In a medium bowl, mix eggs, milk, oil, and vanilla extract.
- In the mixer bowl, sift flour, cocoa powder, baking soda, baking powder, sugar, and salt and mix at low speed to combine.
- Slowly pour in the wet ingredients and mix on medium for about 2 minutes.
- Pour in boiling water at low speed, then continue to mix at medium until combined.
- Distribute the batter evenly into the two greased and parchment-lined cake pans.
- Bake until toothpick comes out clean, about 35 minutes.
- Let cool for 5 minutes, then remove from pans and place on cooling rack.
Frosting
- Heat coconut cream in a small saucepan until just boiling.
- Pour 1 cup of coconut cream over the chocolate chips and stir until all chocolate pieces melt to a smooth consistency.
- Let cool at room temperature until ganache is still spoonable but not overly liquid.
- Frost cake.
