"How I occupy myself on a cold and rainy Sunday. This cake is literally half gone already! Gluten free dark chocolate cake with semi sweet ganache. Just ridiculously rich and delicious."
Gluten Free Dark Chocolate Ganache Cake
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Prep time 25mins
Cook time 35mins
Serves or Makes: 1 (9-inch) cake
Recipe Card
ingredients
- 3/4 cup, plus 2 tablespoons cocoa powder, plus more for dusting the pan
- 1 1/2 cups Bob's Red Mill gluten free flour
- 1 cup granulated sugar
- 1 teaspoon espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup full fat Greek yogurt
- 1/2 cup ghee, melted
- 1 1/2 teaspoons vanilla extract
- 2 eggs, room temperature
- 3/4 cup water, warmed to 95°
- Ganache (recipe below)
Method
Step 1
Preheat the oven to 350°F. Grease a 9-inch cake pan and dust with powder with cocoa powder. In the bowl of a stand mixer fitted with the paddle attachment, mix all dry ingredients to combine.
Step 2
In a separate bowl, mix together yogurt, ghee, vanilla and eggs until well combined. Add wet mixture to dry ingredients and mix until a smooth batter forms. With the motor running on low, add the water. Once combined, turn off mixer and finish stirring with a spatula. Pour into prepared cake pan and bake until a toothpick inserted in the center comes out with moist crumbs, 35-40 minutes. Let cool for a few minutes in pan then turn out onto a cooling rack. Cool completely before frosting or pouring with ganache.
For the Ganache:
ingredients
- 3/4 cup heavy cream
- 2 cups semi-sweet chocolate chips
Step 1
Heat heavy cream in a heavy bottom sauce pan until bubbly around the edge. Pour over chocolate chips. Let sit for a minute or two, then stir until all the chocolate is melted. Let cool and you can either pour over your cake or whip into a lighter ganache in your mixer, then spread onto the cake. Slice and serve!