Gluten Free Dark Chocolate Cake

Ingredients

• 2 teaspoons Coffee granules (I used instant expresso powder.)
• 120 ml Hot water
• 400 grams Unsalted butter
• 400 grams Gluten free All Purpose Flour
• 400 grams Sugar
• 90 grams Unsweetened Cocoa Powder (I used Dutch processed cocoa powder.)
• 2 teaspoons Baking powder (Be sure to check that the baking powder is gluten free as some brands may contain gluten.)
• 1.5 teaspoons Baking soda (Also known as bicarbonate of soda.)
• 1/2 teaspoon Xanthan Gum (Omit if the flour blend already contains xanthan gum.)
• 1/4 teaspoon Salt
• 400 ml Buttermilk (Room temperature)
• 4 large Eggs (Room temperature)
• 2 teaspoons Vanilla extract
• 600 grams Dark chocolate (minimum 54% cocoa solids) (I used dark chocolate with 70% cocoa solids.)
• 600 ml Heavy cream (Also known as double cream.)
• 1/4 teaspoon Salt
• 2 tablespoons light brown sugar
• 100 grams Dark chocolate

Instructions

1. 1

   --- Make the dark chocolate cake ---

2. 2

   Preheat the oven to 170°C/325°F/Gas Mark 3. Line the bottom of the 4 baking pans with parchment paper.

3. 3

   Melt the butter, In a separate bowl or jug mix coffee with hot water and set both aside to allow them to cool.

4. 4

   Mix flour, sugar, baking powder, baking soda, cocoa powder, xanthan gum, and salt in a large bowl.

5. 5

   Mix the eggs, buttermilk, vanilla extract, and melted butter, in a small bowl.

6. 6

   Add the wet ingredients into the larger bowl that contains the dry ingredient mix.

7. 7

   Pour in the coffee a little at a time and mix well until fully incorporated.

8. 8

   Divide the chocolate cake batter evenly between the 4 baking pans. Place in the oven and bake for approximately 20-25 minutes. Insert a skewer into a cake. If it comes out clean it's ready if not leave it in slightly longer. (Times may vary slightly depending on the oven).

9. 9

   Transfer to a cooling rack. Carefully remove from the tins once slightly cooled as the cake will be delicate to handle while it is still hot.

10. 10

    --- Making the chocolate ganache ---

11. 11

    Make the ganache while the cakes are baking and cooling.

12. 12

    Chop the chocolate up and place it in a large bowl.

13. 13

    Pour cream, sugar and salt into a non-stick saucepan and heat on medium-high heat until the cream is hot stirring continuously. DO NOT bring the cream to a boil.

14. 14

    Carefully pour the hot cream into the bowl with the chopped chocolate and leave it to sit for 3-4 minutes. This will allow the hot cream to begin to melt the chocolate.

15. 15

    Stir the melted chocolate and cream together until fully combined, smooth and free of any lumps.

16. 16

    If there are still small lumps that have not melted you can place the ganache in the microwave for 10 seconds at a time until the chocolate has fully melted.

17. 17

    Leave the chocolate ganache to cool completely and then cover and place in the refrigerator for 1 hour or until it is thick enough that it will hold its shape and is not too runny.

18. 18

    --- Make chocolate curls (Optional for decoration) ---

19. 19

    Place a large baking sheet in the refridgerator to chill.

20. 20

    In a small bowl melt chocolate.

21. 21

    Take the cookie sheet out of the fridge and turn it upside down with the bottom-side up. Pour the melted chocolate over the baking sheet and spread a thin even layer with an offset spatula.

22. 22

    Place in the fridge for 2-3 minutes until it is firm but not fully hardened.

23. 23

    Using the edge of a spatula, knife, or bench scraper push it forward at the edge of the chocolate at a slight angle to create chocolate curls. The size of the curls will depend on the tool used and the angle at which you are pushing the tool.

24. 24

    Carefully place the curls on a plate and chill in the fridge to firm up.

25. 25

    --- Assembling the dark chocolate cake ---

26. 26

    Once the cakes have fully cooled using a serrated knife or cake leveler trim off any domes and make the cakes straight and even. I find placing the cakes in the fridge for 30 minutes before trimming makes the cakes firmer and easier to handle.

27. 27

    Use half of the ganache and divide evenly between the cake layers and spread with an offset spatula, layering the cake carefully. Place the top layer bottom side up for a clean straight finish.

28. 28

    Use the remaining half of the ganache to cover the side of the cake. Use a cake scraper for the sides and the offset spatula for the top to create a smooth finish.

29. 29

    Decorate the top of the cake with the chocolate curls. You can use some chocolate ganache to help secure them in place if preferred.