Decadent Chocolate Ganache Cake

This gluten-free chocolate ganache cake delivers rich chocolate flavor with a silky ganache topping that will satisfy any chocolate craving. The moist interior paired with the decadent ganache creates a bakery-quality dessert right in your home kitchen.

I first created this cake for my gluten-intolerant neighbor's birthday party and it disappeared so quickly that I now make two whenever we gather. Even guests who can eat gluten request this specific chocolate cake recipe.

Ingredients

• Gluten free multipurpose flour with xanthan gum: Creates the perfect structure without the grittiness often found in gluten free baked goods
• Combination of natural unsweetened and dark cocoa powders: Provides complex chocolate flavor with balanced acidity
• Cornstarch mixed with water: Works as an egg replacer making this accidentally vegan friendly
• Homemade buttermilk made from milk and vinegar: Tenderizes the crumb for that perfect texture
• High quality chocolate chips for the ganache: Ensure smooth melting and rich flavor
• Heavy cream: Creates a silky ganache that sets to the perfect consistency for both topping and dripping

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 350°F and prepare your 9-inch cake pan by greasing thoroughly then lining with parchment paper. This double insurance method guarantees your cake will release perfectly after baking.

Create Buttermilk:

Combine milk and white vinegar in a measuring cup and allow to sit for 5-10 minutes until visibly curdled and slightly thickened. This homemade buttermilk adds tenderness and subtle tang to balance the sweetness of the cake.

Mix Dry Ingredients:

Whisk together the gluten free flour sugar cocoa powders baking soda baking powder and salt in a large bowl until completely incorporated. Breaking up any cocoa powder lumps now ensures a smooth batter later.

Prepare Egg Replacer:

Mix cornstarch and water until completely smooth and watery. Initially the mixture will be thick and tacky but continue stirring until it thins out. This creates the binding power normally provided by eggs.

Combine Wet and Dry Ingredients:

Make a well in the center of your dry ingredients and pour in all wet ingredients including your cornstarch mixture buttermilk warm water oil and vanilla extract. Whisk until the batter is smooth switching to a spatula if it becomes too thick.

Bake the Cake:

Transfer the batter to your prepared pan and smooth the top with a knife. Bake for a full 60 minutes until the top is springy and a toothpick inserted comes out clean. The longer baking time ensures the center sets properly.

Cool and Level:

Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. Once cooled use a cake knife to level the top creating a flat surface for the ganache. Save those cake trimmings for decoration.

Prepare Ganache:

Place chocolate chips in a heat safe bowl. Heat heavy cream until it just begins to simmer at the edges then immediately pour over the chocolate. Cover for one minute then whisk until completely smooth and glossy.

Apply Ganache:

While still warm pour all the ganache onto the center of the cake allowing it to spread naturally. Use an offset spatula to guide the ganache over the edges creating dramatic drips down the sides of the cake.

Add Finishing Touch:

Sprinkle the reserved cake crumbs around the outer edge of the cake creating a decorative border that adds texture and visual interest to your finished dessert.

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The dark cocoa powder is my secret weapon in this recipe. I discovered its transformative power when I ran short of regular cocoa one afternoon while baking for my daughter's birthday. The resulting deeper flavor profile had everyone asking for my secret ingredient.

Storage Solutions

This cake maintains its moisture remarkably well compared to traditional gluten-containing cakes. Store at room temperature under a cake dome or in an airtight container for up to 3 days. For longer storage refrigerate up to a week though you may notice the ganache loses some shine. Let refrigerated slices come to room temperature before serving for the best flavor experience.

Flavor Variations

While this chocolate cake is perfect in its classic form you can easily customize it to create different flavor profiles. Add 1 teaspoon of espresso powder to the dry ingredients to intensify the chocolate flavor without adding coffee taste. For a mint chocolate version add ¼ teaspoon of peppermint extract to the ganache. Orange zest in the cake batter creates a wonderful chocolate orange combination that tastes especially festive during holiday seasons.

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Serving Suggestions

This elegant cake needs little accompaniment but a few thoughtful additions can elevate it further. Serve with fresh berries particularly raspberries whose acidity balances the rich chocolate perfectly. A dollop of lightly sweetened whipped cream provides textural contrast to the dense moist cake. For special occasions pair with a scoop of high quality vanilla ice cream and a drizzle of warm ganache reserved from the original batch.

Frequently Asked Questions

→ Can I use regular all-purpose flour instead of gluten-free?

Yes, you can substitute regular all-purpose flour in equal amounts if you don't need a gluten-free cake. You can also omit the xanthan gum since regular flour contains gluten which provides structure.

→ What can I substitute for the cornstarch mixture?

The cornstarch mixture acts as an egg replacer. You can substitute 2 large eggs instead if you don't need the cake to be egg-free.

→ How do I store this chocolate ganache cake?

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Allow refrigerated cake to come to room temperature before serving for the best flavor and texture.

→ Can I make this cake in advance?

Yes, you can bake the cake 1-2 days ahead and store it well-wrapped at room temperature. Add the ganache topping on the day of serving for the best appearance and texture.

→ What type of chocolate chips work best for the ganache?

Semi-sweet chocolate chips work best for a balanced ganache, but you can use dark chocolate for a more intense flavor or milk chocolate for a sweeter, milder ganache.

→ Can I freeze this cake?

Yes, the cake can be frozen. For best results, freeze the cake layer without ganache for up to 3 months, well-wrapped. Thaw completely at room temperature and add fresh ganache before serving.