Gluten Free Chocolate Cake with Mocha Ganache

They say “Anything is good if it is made of chocolate!” So how about a delicious rich chocolate cake?! I think chocolate cake is the most common cake made at home for birthdays, holidays, and parties. We love to make chocolate cake, but many times, it turns out dry and crumbly with a bitter taste. Today’s recipe is a chocolate cake that is so decadent and rich with a delicious ganache. The flavors are those of a brownie, chocolate cake, mocha café, and fudge all together in one. The mocha frosting adds richness and glossiness to it that no other frosting can add. I promise you that it will be the tastiest chocolate cake you’ve ever made!

Ingredients (Cake)

- 4 eggs

- 2 cups sugar

- 1 tsp vanilla extract

- ¾ cup butter, melted (or coconut oil for a dairy-free option)

- ¾ cup very hot water

- ¾ cup cocoa powder (I use Hershey’s)

- 1 tsp instant coffee (Nescafe or espresso)

- ¾ cup milk (or almond milk for a dairy-free option)

- 1 ¾ cups gluten-free all-purpose flour

- ½ tsp salt

- 1 ½ tsp baking powder

- ¼ tsp cream of tartar

Ingredients (Ganache)

- 1 ½ cups chocolate chips (Use dairy-free chocolate chips for a dairy-free ganache) (I use Hershey’s)

- 1 cup creamy peanut butter (I used Jif because it’s gluten-free)

- 1 cup almond milk

- 1 tsp instant coffee (Nescafe or espresso)

- 2 cups icing sugar

Method (Cake)

1. Put the eggs and sugar in a bowl and mix using electric mixer for 3-4 minutes until pale and fluffy.
2. Add the butter (or coconut oil) slowly while still mixing.
3. Add the vanilla extract.
4. In separate bowl, put the hot water, add to it the cocoa powder and instant coffee and stir well.
5. Add the milk (or almond milk) to the cocoa mixture.
6. Mix the dry ingredients together (flour, salt, baking powder, and cream of tartar)
7. Add one part dry mix to the egg mix and then add one part of cocoa mix.
8. Alternate between the flour mix and the cocoa mix, until you finish with the flour mix.
9. Grease a round oven pan (23 cm diameter).
10. Bake in a pre-heated oven on 190°C for 30-35 minutes, or until a toothpick is inserted and the inside of the cake is dry.
11. Keep the cake for 10 minutes until it cools a little bit, then turn on a serving plate.
12. Use a long knife and slice the cake into two layers.
13. Spread 1/3 of the ganache on the first layer then add the other layer on top.
14. Spread the remaining ganache on the cake and make sure you spread ganache on the sides as well.
15. Put the cake in the fridge for at least 4 hours before you serve.

Method (Ganache)

1. Put the chocolate chips, peanut butter, instant coffee, and almond milk in a pot on the heat.
2. Mix well until all ingredients melt together and become creamy.
3. You will notice that it is a dry ganache (Not shiny)
4. Put the ganache in a mixing bowl and add the icing sugar gradually while beating with electric mixer.
5. While mixing, the ganache will become shiny and creamy.
6. Put the ganache in the fridge for 30 minutes before using.