Gluten Free Chocolate Cake and Filling... Recipe

1

Ingredients

Chocolate Mousse Filling
5 large egg yolks
1/2 cup granulated sugar
1/3 cup Frangelico hazelnut liqueur
8 ounces bittersweet chocolate (preferably 66% cacao), finely chopped
1 cup heavy cream, chilled
Gluten Free Sinful Chocolate Cake
2 3/4 cups Sugar
3/4 teaspoon salt
3/4 cup cocoa powder
1 teaspoon baking soda
1 cup boiling water
1 cup canola oil
2 teaspoons vanilla extract
1 packet starbucks Via Coffee
1 1/2 cups gluten free all purpose flour
4 large egg yolks
2 large eggs
1/4 cup buttermilk
non-stick spray
Ganache
8 ounces semi-sweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon butter

Preparation

Step 1

In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color. Place over a double boiler and whisk until slightly thickened. A ribbon of the egg sugar mixture should flow back into the bowl when the whisk is lifted and the sugar should just be beginning to dissolve. Add the Frangelico (or water) and then continue to whisk over the simmering water until the mixture hits roughly 160°F and coats the back of a spoon. Remove from heat and add the finely chopped chocolate. Mix until all the chocolate is dissolved.

Set the chocolate aside and beat the heavy cream to soft peaks. Fold the cream into the chocolate, then cover and chill for 4 hours.

1 cup boiling water

Preheat your oven to 350°F.

Place a rack in the lower third of the oven and set a baking stone on it.

In a medium sauce pan, combine the sugar, dutch processed cocoa, salt and baking soda. Stir with a whisk until combined and then slowly add the boiling water while whisking. Once throughly mixed, place the sauce pan over medium-high heat and bring back to a boil. Then remove from heat and allow to stand for 10 minutes. This mixture should turn really really dark.

While waiting on the chocolate mixture, measure out the flour, buttermilk and separate the eggs. Add the oil and vanilla to the bowl of your stand mixer with the paddle attachment.

When the chocolate mixture is ready, stir in the instant espresso powder. Add the chocolate mixture to your stand mixer and mix on low speed for about 20 seconds. Add the flour and continue to mix on low until combined. With a minimum amount of beating, add the egg yolks, eggs, and buttermilk.

Divide the batter between your two pans and place in the oven on your baking stone. Bake for 25-30 minutes until the center of the cake springs back when you touch it. Allow the cake to cool for 10 minutes on a wire rack. Run a thin knife around the edge of the cake to loosen and invert onto a flat dish lined with parchment.

Allow to cool completely then wrap the rounds individually in plastic and place in the refrigerator to chill before assembling.

Assemble your cake by placing one round onto your serving platter. Spread the mousse to form an even layer on top of the cake. Top with the second cake round, touching up the sides with an offset spatula if necessary. Place the cake in the refrigerator to keep cool and prepare the ganache.

Measure out the chocolate into a bowl. Bring the butter and heavy cream to a low boil over medium-high heat and pour over the chocolate. Give the chocolate a shake to submerge and allow to stand for 5 minutes without stirring. When the time has passed, then you may gently stir the ganache until smooth.

Pour the ganache onto the cake, smoothing over the top with an offset spatula. Return the cake to the fridge and allow the ganache to cool.