Chocolate Loaded Cake (gluten free)

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I aim to please when making birthday cakes for family and friends.  This cake is dedicated to my daughter that believes chocolate cake lacks enough chocolate.

The bottom layer is a flourless chocolate cake.  The middle layer is chocolate mouse.  And the outside is chocolate ganache.  This cake is absolutely not lacking chocolate!

Flourless Chocolate Cake

  • 1/3 c water
  • 1/3 sugar
  • 1 stick butter (cut up into pieces)
  • 12 oz semisweet chocolate
  • 6 eggs
  • 1/3 c coffee
  • 2 Tbls dark rum
  • 1/2 tsp cinnamon
  1. Preheat oven 325
  2. Butter 8 in round cake pan and line with aluminum foil
  3. In medium saucepan heat water and sugar over medium heat until simmer.  Add butter and heat until melted
  4. Remove from heat and add chocolate.  Make sure chocolate is submerged.  Let stand for one minute.  Whisk until smooth
  5. In mixer with whisk attachment, beat eggs, coffee, rum and cinnamon until well incorporated
  6. Slowly add chocolate and whisk until well combined.
  7. Pour into prepared pan
  8. Create a water bath for cake pan.  Put cake pan in a larger pan and add enough water to larger pan to reach halfway up side of cake pan.
  9. Bake for 45 minutes or until slightly firm to the touch
  10. Place in refrigerator until cold and ready to proceed with chocolate mouse
  11. To remove from pan, run a knife along edge.  Place pan on hot stove for 7 seconds.  Invert cake and remove foil.

Chocolate Mouse

  • 8 ounces of semi-sweet chocolate, chopped (Do not use chocolate chips)
  • 1 1/2 cups of heavy whipping cream
  • 2 tablespoons of confectioners’ sugar
  1. Chill a bowl and whisk in the freezer for a few hours.
  2. Melt the chocolate in a double boiler until smooth.
  3. In the chilled bowl, whip the cream and sugar until it holds its shape.
  4. Fold half of the cream into the chocolate until incorporated.
  5. Fold the chocolate and cream mixture into the remaining whipped cream, incorporating thoroughly.
  6. Spread on top of flourless chocolate cake.
  7. Freeze for about 15 minutes and shape the mouse on top of cake – repeat again if necessary
  8. Freeze for about 1 hour so that the mouse will hold its shape before ganache is poured on top

Chocolate Ganache

  • 16 ounces of bittersweet chocolate, chopped (use good quality chocolate – it is the essence of the flavor)
  • 1 cup heavy cream
  1. Place chocolate in a bowl.
  2. Heat cream over low heat, stirring occasionally, until it starts to simmer.
  3. Pour the cream over the chocolate and stir until well-incorporated.  It should be thick enough that it doesn’t just run down the sides.  Allow to cool a little if not thick enough
  4. Pour warm ganache over the cake
  5. Put in refrigerator for 15 minutes.  Reshape the ganache coating so all the sides and top are smooth.

Keep cake in the refrigerator until ready to serve.

HAPPY BAKING!

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