Decadent Chocolate Cake with Dark Chocolate Ganache
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Gluten-Free Soy-Free Nut-Free Peanut-Free Corn-Free

This deep, dark chocolate cake recipe is courtesy of Loveletter Cakeshop in New York City. It is made using Pamela’s All Purpose Flour Artisan Blend.
“In response to the growing gluten free market in New York City, Loveletter Cakeshop began developing a full line of gluten free cakes. To achieve this, we individually taste-tested every single gluten free flour blend on the market (yes, all of them!). When we tasted our chocolate cake recipe with Pamela’s Artisan Gluten Free Flour Blend, we thought we were tasting our conventional chocolate cake and had to double check. It’s that good, and we had the same results with our carrot, red velvet, and vanilla cakes, too. Best of all, it’s a 1:1 flour replacement, so we didn’t need to tweak our base recipes one bit. Thank you, Pamela’s!”

Ingredients
      CAKE
    • 2¼ cups Pamela’s All-Purpose Flour Artisan Blend
    • 2¼ cups sugar
    • 2 cups cocoa powder
    • 2¼ tsp baking soda
    • 1 tsp baking powder
    • 1 tsp salt
    • 1 cup sour cream
    • 1⅛ cups water
    • ⅓ cup vegetable oil
    • 1½ tsp vanilla extract
    • 3 eggs
      GANACHE
    • 5.5 ounces melted dark chocolate
    • 5 ounces heavy cream
    • 0.5 ounces sugar
Directions

    CAKE

    Preheat oven to 350 degrees. Oil two 8” round 2” deep cake pans. Sift dry ingredients into a bowl. Set aside.

    Measure all wet ingredients except eggs into the bowl of a stand mixer. Mix with paddle attachment on low speed and add dry ingredients slowly. After dry ingredients have combined thoroughly, add eggs one at a time. Continue to mix on low until fully combined.

    Divide batter between pans. Bake for approximately 45 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove pans and let come to room temperature, about 15 minutes. Turn onto wire racks.

    GANACHE

    Melt chocolate gently using the double boiler method until all perfectly smooth and without lumps. Meanwhile, combine heavy cream and sugar and lightly boil. Very slowly, pour chocolate into the heavy cream, stirring constantly. Stir until just combined. Let settle for at least 20 minutes or until room temperature.

    ASSEMBLE THE CAKE

    Cut each layer in half (we use a cake leveler to do this). Fill in between each layer with the ganache and then frost the top and sides.

Overall Average Rating:
2 ratings
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Emily 06/164/2019 06/14/2019
  • Rating:
This recipe is an experience that I would recommend, for both the people who make it and the people who eat it. Excellent texture, decadent flavor.

The batter was so thick it would have broken my countertop stand mixer. I instead got a workout by mixing it manually with a wooden spatula. Don't panic and add a little extra liquid, as I was tempted to do.

I do not recommend lining the sides of the tins with parchment paper - grease those instead. The batter is very thick and sticky and you will have trouble getting it to spread evenly all the way to the walls of the tin. It will just stick to your paper and pull it inwards from the sides. The batter did not level with gravity as I have seen with other cakes.

It created a firm, very finely textured cake with small air bubbles that did not crumble when slicing them in half. It did not have an aftertaste (as some gluten-free cakes do). The ganache solidified nicely once it cooled and was easily spreadable.

I used unsweetened cocoa, left out a cup of sugar (well, a little less than a cup) from the batter recipe, used the normal ganache recipe and frosted the cake with a cream cheese frosting. The result was a cake that tasted like dark chocolate and was not too sweet.

My oven is old (to put it gently), but to be safe, watch the time when you bake it and start stabbing both of your cakes with a toothpick intermittently once the time reaches 3/4ths of the way through. I took mine out 8 minutes before the timer finished and they were done.

Finally, if caffeine has any effect on you at all, plan accordingly for when you will eat it. I replaced a cup of water with a cup of coffee, ate a tiny slice of the finished product in the evening and did not sleep that night.
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Carlee 02/58/2018 02/28/2018
How many servings does it make
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Mary Susan 10/292/2017 10/20/2017
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This cake with the recipe as it is currently posted is fabulous, rich and moist! You would never know it was gluten-free. I'd call the "ganache" frosting instead, but otherwise, this is a great cake. I made it last weekend and am going to do so again this weekend for another party.
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Stacey 10/298/2016 10/25/2016
I thought both the cake and the ganache came out very well. The batter was thick so next time I would smooth it more before backing but the taste was very good!
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Marilyn 01/06/2016 01/07/2016
I just put the cake in the oven. It really calls for 2c cocoa right? The batter was so thick I had to butter my hands to press it out in the pans??? Anyway. I believe I know how they could have used this ganache recipe but it would require them to have left out a step. I'm an experimental cook. If it smells good - toss it in the pot. So, I had made a couple different flavors (kahlua, etc.) and had a bunch left over. I figured I'd mix them together and only save one vat instead of 2. I put them in the mixer and started it up. Walked away for a bit and the ganache was changing consistency getting fluffier and more pale. Kept beating till it was nice and fluffy, put it in a cookiie sheet w/parchment paper & stuck it back in the fridge. I had hardened to the consistency of a milky way bar and tasted just like it! It would have spread just wonderful. Doing some research in my gourmet chocolate cookbooks I found this exact recipe. I was going to dip cut pieces in chocolate & make my own milky way bars. That's the good news. The bad is that I've tried to duplicate it since and haven't been able to make it work.
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Laurel 06/167/2016 06/16/2016
I haven't made this yet and I can tell you from experience and watching food network that ganache is used as a glaze. I'd say just make a nice butter cream frosting or better yet use something like Nutella or pudding, then poor the ganache over the cake as a glaze.
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Melody 05/142/2016 05/22/2016
This is a seriously flawed recipe. The 'frosting/filling' in between the layers is not ganache. While ganache is generally pourable and used for glazing, it can be left to stiffen and spread but it will never be fluffy as in this picture. So far I see no corrections to this recipe even though they've been promised. It would be better to take it down instead of having people waste ingredients.
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    • I disagree. I don't think the recipe is flawed. It is a partial recipe as noted bu the author. The ganache ingredients are correct, and the product can be used in a couple of ways. 1. While still in liquid form, it can be poured over a cake and should then be allowed to harden. 2. Let the ganache get firm, then beat it. It will get fluffy. I would use double the amount of ganache asked for here. Then again, it is not a complete recipe.
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Heather 06/153/2016 06/02/2016
Cake recipe is outstanding. I used coffee instead of water. Otherwise followed the recipe exactly.

Ganache recipe has to be wrong. I followed it perfectly- including using a scale to measure the exact ounces. It did not turn out at all. I saved it by adding butter and powdered sugar to make a thick frosting.
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Pamela Fry 07/192/2015 07/12/2015
Ganache recipe seriously flawed - I used bittersweet chocolate for ganache, not unsweetened. The ganache was extremely dark and did not resemble photo at all. I finally added another 1/4 cup of heavy cream - so final heavy cream measurement was 1/2 cup. Did they mean milk chocolate for the ganache - Also did they melt the chocolate and fold into whipped cream? My ganache was more like a thick icing.

For cake, I used unsweetened cocoa for cake and almond milk instead of water. It was delicious but I feel that they held back on important information.
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Louise 06/161/2015 06/11/2015
What type of chocolate filling do you have between the layers not the ganache?
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