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Author:
Franco Salzillo
If you’re looking for a chocolate cake recipe, that means there’s a special date coming up soon, right? Chocolate cake is a synonym with a party, and since it’s so decadently delicious, it always leaves everyone satisfied.
The thing is, not everyone wants to eat that sticky gluten, a critical protein in wheat flour and other grain products. Some people can actually get sick by eating gluten. That’s why we’re sharing with you a gluten-free chocolate cake made from scratch and including a delicious chocolate ganache to decorate it. Doesn’t that sound lovely?
Try this proven recipe and make yourself a moist, fluffy chocolate cake that you can enjoy guilt-free. Keep this recipe close to your heart and use it whenever you want to enjoy an inclusive chocolate cake. Chocolate is out there to be enjoyed by everyone, everywhere!
For the cake:
For the chocolate ganache:
Preheat the oven to 350°F. Grease two 6″ inch cake pans.
In a large mixing bowl, combine the gluten-free flour, sugar, cocoa powder, baking powder and salt. Whisk until combined.
Place the flour mixture in a stand mixer and add the wet ingredients while mixing, starting with the water, vanilla extract, sour cream, oil and eggs. Combine until you have a smooth dough.
Make a well in the center of your dry ingredients, add the water, vanilla bean paste or vanilla extract, sour cream, eggs and vegetable oil.
Gently whisk together the wet ingredients together until they start to combine, then slowly mix them with the dry ingredients.
Make a ball with the dough and transfer it to a clean mixing bowl. Cover it with a kitchen towel and let it rise for between 20 and 30 minutes. It doesn’t grow as much as a mixture based on wheat flour because of gluten.
Divide the batter between the two cake pans and cook for around 40-45 minutes until golden and cooked through.
Meanwhile, make the chocolate ganache. In a saucepan over low flame, heat the double cream and the sugar while stirring until it simmers. Remove from heat and incorporate the chocolate. Stir until fully dissolved.
Remove the cake layers from the oven, let them cook down to room temperature and assemble the cake by sandwiching a layer of ganache. Cover it with the rest of the frosting.
