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Posted: February 19, 2018
Gluten-Free, simple to make and completely delicious!
Active Time
15 minutes
Total Time
50 minutes
Serves
8-10

Ingredients:

Cake

  • 9 tablespoons (125 grams) unsalted butter
  • 7 ounces (200 grams) bittersweet (70/72%) chocolate, chopped (or use chips)
  • 3 tablespoons water
  • 3/4 teaspoon baking powder
  • 1/3 cup (40 grams) oat flour
  • 1/3 cup (about 30 grams) dark cocoa powder, sifted if lumpy
  • 4 large eggs, separated
  • 1 cup (200 grams) Panela or other sugar
  • 1/2 teaspoon vanilla or almond extract (optional)
  • Two pinches sea salt

Ganache

  • 12 ounces quality semisweet chocolate, chopped (or use chips)
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract

Directions:

Cake

  1. 1. Preheat oven to 350 degrees and grease a 9-inch round cake pan. Line the pan with a round of parchment paper.
  2. 2. Melt butter in a large saucepan. Remove from heat and stir in chocolate until melted. Once melted, stir in 2 tablespoons water, baking powder, flour and cocoa powder until combined.
  3. 3. In a medium bowl, whisk egg yolks with sugar, 1 tablespoon water and extract (if using) until the mixture is smooth. Mix into chocolate mixture until combined.
  4. 4. In a very clean bowl, beat egg whites with salt until stiff.
  5. 5. Gently fold egg whites into the chocolate mixture until there are no more egg streaks. Fold the egg whites in very gently to maintain as much air in the batter as possible.
  6. 6. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
  7. 7. Remove from oven and cool on rack for 5 minutes before running a knife around the cake to make sure it isn’t stuck to the pan, then invert the cake onto a second wire rack to finish cooling. Frost if desired. Serve warm or cold. Cake keeps for several days when covered at room temperature.

Ganache

  1. 1. Place chocolate in a large heat safe mixing bowl and set aside.
  2. 2. In a medium saucepan, heat heavy cream over medium heat until it begins to boil. Be sure to pull it off the heat as soon as it begins to boil as the cream could easily boil over and make a huge mess.
  3. 3. Immediately pour hot cream over chocolate and let it sit for five minutes.
  4. 4. Begin stirring the cream by starting in the center of the bowl and working your way outward. Stir until all the chocolate has melted and the ingredients are evenly combined.
  5. 5. Allow your ganache to cool for 15 minutes, then stir in vanilla.
  6. 6. Let ganache sit at room temperature for another 30-45 minutes before topping your cake.

Author's Notes:

We topped our cake with the simple ganache frosting, which was delicious but optional. Double the recipe to create a layer cake!

Images:

Gluten free dark chocolate cake
Gluten free dark chocolate cake
Chocolate cake with ganache frosting
Chocolate cake with ganache frosting

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Gluten Free Dark Chocolate Cake

  • Prep
    15 minutes
  • Total Time
    50 minutes
  • Serves
    8-10

Description

"Gluten-Free, simple to make and completely delicious!"

Ingredients

Cake

  • 9 tablespoons (125 grams) unsalted butter
  • 7 ounces (200 grams) bittersweet (70/72%) chocolate, chopped (or use chips)
  • 3 tablespoons water
  • 3/4 teaspoon baking powder
  • 1/3 cup (40 grams) oat flour
  • 1/3 cup (about 30 grams) dark cocoa powder, sifted if lumpy
  • 4 large eggs, separated
  • 1 cup (200 grams) Panela or other sugar
  • 1/2 teaspoon vanilla or almond extract (optional)
  • Two pinches sea salt

Ganache

  • 12 ounces quality semisweet chocolate, chopped (or use chips)
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract

Directions

Cake

  1. 1. Preheat oven to 350 degrees and grease a 9-inch round cake pan. Line the pan with a round of parchment paper.
  2. 2. Melt butter in a large saucepan. Remove from heat and stir in chocolate until melted. Once melted, stir in 2 tablespoons water, baking powder, flour and cocoa powder until combined.
  3. 3. In a medium bowl, whisk egg yolks with sugar, 1 tablespoon water and extract (if using) until the mixture is smooth. Mix into chocolate mixture until combined.
  4. 4. In a very clean bowl, beat egg whites with salt until stiff.
  5. 5. Gently fold egg whites into the chocolate mixture until there are no more egg streaks. Fold the egg whites in very gently to maintain as much air in the batter as possible.
  6. 6. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
  7. 7. Remove from oven and cool on rack for 5 minutes before running a knife around the cake to make sure it isn’t stuck to the pan, then invert the cake onto a second wire rack to finish cooling. Frost if desired. Serve warm or cold. Cake keeps for several days when covered at room temperature.

Ganache

  1. 1. Place chocolate in a large heat safe mixing bowl and set aside.
  2. 2. In a medium saucepan, heat heavy cream over medium heat until it begins to boil. Be sure to pull it off the heat as soon as it begins to boil as the cream could easily boil over and make a huge mess.
  3. 3. Immediately pour hot cream over chocolate and let it sit for five minutes.
  4. 4. Begin stirring the cream by starting in the center of the bowl and working your way outward. Stir until all the chocolate has melted and the ingredients are evenly combined.
  5. 5. Allow your ganache to cool for 15 minutes, then stir in vanilla.
  6. 6. Let ganache sit at room temperature for another 30-45 minutes before topping your cake.

Author's Notes

We topped our cake with the simple ganache frosting, which was delicious but optional. Double the recipe to create a layer cake!

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