GF - Chocolate Cake w/Coconut Cream Filling

By BlueSchmoo

Mary’s All-Purpose Flour Blend

MAKES 6 CUPS

2 cups brown rice flour
2 cups white rice flour
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca starch/flour

1. Mix ingredients together. Store in a tightly covered container in the refrigerator until used

Ingredients

• Cake
• 1 (6-ounce) package semisweet chocolate, chopped, melted
• 4 large eggs
• 1 3/4 cups dark brown sugar
• 1 teaspoon pure vanilla extract
• 3/4 cup neutral vegetable oil of choice
• 1 cup milk or dairy-free milk of choice
• 2 1/2 cups Mary’s Gluten-Free Flour Blend or all-purpose flour blend of choice
• 1 teaspoon xanthan gum
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• Coconut Cream Filling
• MAKES 1 1/2 CUPS
• 2 tablespoons cold water
• 1 (1/4-ounce) envelope
• unflavored gelatin
• 1 1/2 cups canned lite coconut milk, divided
• 1/4 cup powdered sugar
• 1/2 teaspoon pure vanilla or coconut extract
• MAKES 2 CUPS
• 3/4 cup canned lite coconut milk
• 1 (12-ounce) package semisweet chocolate chips or chunks
• 1 . Heat coconut milk in a small saucepan and bring to a boil. Pour over chocolate and stir until melted.
• 2 . Whip mixture with an electric beater on high for 3 to 5 minutes until ganache is well aerated and thickens to a spreadable frosting.

Preparation

Step 1

Cake:

1. Preheat oven to 350˚F. Lightly grease two 9-inch cake pans.

2. In a double boiler, melt chocolate. Remove from heat and let cool about 10 minutes.

3. Place eggs into the large bowl of a stand mixer with whisk attachment. Beat until light yellow, about 1 minute. Add sugar and beat until batter falls from a spoon in a heavy ribbon, about 5 to 7 minutes.

4. Add vanilla, oil and milk and mix on slow speed just until incorporated.

5. Fold in melted chocolate with a large spoon or rubber spatula just until mixed.

6. In another bowl, combine dry ingredients. Sprinkle over batter and fold in gently.

7. Pour batter into prepared cake pans. Place in preheated oven and bake 35 to 40 minutes or until center is set and springs back to touch.

8. To assemble cake, place one completely cooled layer on a cake plate. Place Coconut Cream Filling in the center of layer. Top with remaining cooled cake layer. Place cake in the freezer about 1 hour to chill.

9. Remove cake from freezer and frost with Chocolate Coconut Milk Ganache. Sprinkle top with powdered sugar, if desired. Store cake in the refrigerator. Return to counter at least 30 minutes before serving.

For Egg-Free Chocolate Cake, replace 2 eggs with Ener-G egg replacer (ener-g.com), following package directions. Replace 2 eggs with 2 tablespoons arrowroot. Mix together and add to sugar in Step 3.

Filling:

1. In a small bowl, add cold water and sprinkle gelatin on top. Let sit to soften, about 10 minutes.

2. Heat ½ cup coconut milk in a small pan. Add to softened gelatin, mix and chill. Place remaining 1 cup coconut milk in the bowl of a heavy stand mixer or a metal mixing bowl. Place in freezer to stiffen, about 15 to 30 minutes.

3. Remove bowl and add sugar and extract. Using the whisk attachment or with a hand mixer, whisk until mixture forms soft peaks. Add gelatin mixture and whisk until peaks form again.

Chocolate coconut Milk Ganache:

1. Heat coconut milk in a small saucepan and bring to a boil. Pour over chocolate and stir until melted.

2. Whip mixture with an electric beater on high for 3 to 5 minutes until ganache is well aerated and thickens to a spreadable frosting.