Triple Chocolate Raspberry Cake

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Trying to find a dessert that is gluten/dairy free that everyone in the family likes and that is good, is no easy feat.  In fact, most gluten free cakes that I have tried, aren’t that great.  Actually, they’ve been kind of gross.  This is the exception.  Oh my goodness, this was good.  Decadent would be a good word to describe this cake.  I will definitely be making this one again and again!  I found this recipe on the Enjoy Life website, they are the company that makes the dairy free chocolate that we like.  It’s gluten free, dairy free, vegan and nut free!  A completely allergy friendly recipe!

Ingredients:

1.5 cups gluten free flour (I used King Arthur’s)

1 cup sugar

1/2 cup Cocoa plus 1-2 Tablespoons to prepare pan

1/2 tsp salt

1 tsp baking soda

1 tsp xanthan gum (omit if you are using a flour blend that already has it)

1/4 cup vegetable oil, plus 2 Tablespoons

1 Tablespoon apple cider vinegar

1 tsp vanilla

1/2 cup water  (room temperature)

1/2 cup prepared coffee (room temperature)

1/2 cup plus 1 1/2 cups Enjoy Life Foods Mini Semi-Sweet Baking Chips

1/2 cup coconut milk

6 ounce carton of raspberries

Instructions:

Preheat oven to 350 degrees.  Grease a 9 inch round cake pan.  Spoon 1 Tablespoon of cocoa into the pan and rotate the pan, covering all of the greased surfaces.  Tap over a sink to remove any excess cocoa.

Sift the flour, sugar, baking soda, cocoa, salt and xanthan gum.  I stirred this mixture into a bowl and then put into the prepared baking pan.

Make 3 wells into the flour mixture, one large and two small.  Add the oil to the largest well.  The vanilla in one of the small wells and the apple cider vinegar in the other small well.  Pour the water and coffee over the entire mixture and mix together with a fork.  Stir in a 1/2 cup of the chocolate chips and bake for 30-40 minutes until the cake is done.  Mine took about 35 minutes.  The sides will pull away from a pan a bit and a toothpick inserted should come out clean.

Allow to cool in the pan on a rack to cool for 15 minutes.  Turn out on the rack to finish cooling completely.

While the cake is cooling you can start making the ganache.  I used a double boiler to do this but if you don’t have one you can put a metal bowl over a pot of boiling water.  Combine 1 1/2 cups of the chocolate chips with the 1/2 cup coconut milk.  Stir until melted and combined.  Then whisk for a few minutes to fully combine.  Remove from heat and place into a larger bowl with ice in it and put into the refrigerator for 15 minutes.  Whisk the ganache together before pouring on the cooled cake.

Once the cake is cooled, which should be by the time your ganache has been in the refrigerator for 15 minutes, place the baking rack on top of a cookie sheet.  Pour the ganache on top of the cake, letting it pour and coat the sides.  I took a spatula and spread the ganache all over the top of the cake and sides as mine didn’t cover it completely by pouring.  Any access can drip onto the baking sheet.

Place the raspberries on top of the ganache.  Leave at room temperature until you are ready to serve.

Enjoy!

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