Gluten-Free Soy-Free Nut-Free Peanut-Free Corn-Free
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.
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.
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.