gluten-free double chocolate cake

This batch yields a 2 layer 6” cake.

115g dark chocolate (above 60% cacao)

30g cocoa powder

120g boiling water

1 tsp instant espresso powder

110g GF flour

½ tsp coarse salt

½ tsp baking soda

115g granulated sugar

50g brown sugar

50g vegetable oil

1 tsp vanilla extract

2 eggs + 1 yolk

8g white vinegar

140g sour cream

For the ganache:

200g dark chocolate

200g heavy cream

50g butter

Optional: 25g corn syrup

Instructions:

1. In a small bowl, combine the chocolate, cocoa powder, and espresso powder. Pour the boiling water over the mix. Stir and set aside.

2. In a stand mixer bowl, combine the sugars, vegetable oil, eggs + yolk, and vanilla. Whisk on low until everything is combined.

3. To the mixer bowl, add the GF flour, salt, and baking soda. Whisk on medium-low for 3 minutes.

4. While the batter is mixing, add the sour cream to the warm chocolate mix to further cool it.

5. Add the chocolate mixture to the mixer bowl and whisk for 1 minute on medium.

6. Add the vinegar and mix on low for 30 seconds.

7. Store the batter in an air-tight container in the fridge for at least 24 hours.

8. To bake, preheat the oven to 350F. Line 2 6” cake pans with parchment and grease spray.

9. Bake for 35-40 minutes at 350F. To check the cake, stick a knife in the center and it should come out clean.

To make the ganache:

Microwave: In a heat-safe bowl, heat the chocolate in 30 second intervals until melted. Stir in the cream and butter (and the corn syrup if you choose to add it) and heat in 20 second increments until completely melted. Stir together. Cover with cling wrap so that the cling wrap is touching the ganache on top. Place in the fridge for 45 minutes.

Stove-top: using a bain marie/double boiler, melt the chocolate over medium heat. Then add the cream and sugar to the chocolate and stir until incorporated.

To decorate the cake:

1. Once the cake sponges are cool and the ganache has chilled for 45 minutes, place on layer of sponge on a cake stand or large plate. Using an offset spatula or silicone spatula, spread 1/3 of the ganache on top of the sponge.

2. Place the second layer of sponge on top and lightly spread the remaining ganache on top and around the sides. Try not to overwork the ganache because it will start to split.