I love both desserts and chocolate very much, so I was really psyched to find this gluten-free chocolate cake recipe. I’ve adapted this a bit from the original that I got from Sunspire, mainly by using coconut cream instead of real dairy cream. Coconut cream made a surprisingly smooth and flavorful ganache that wasn’t too coconutty. I’ll be making this in a week for my family’s Thanksgiving feast, so I thought it would be timely to post. When I made it for my birthday, I used a combination of semisweet chips in the cake and bittersweet chips for the ganache, which gave it multiple chocolate flavor layers. I think I have a picture of the cake somewhere, but I’ll have to try and find it later.
For the cake-
3/4 cup sugar
1 cup water
1 stick unsalted, grass-fed butter, softened
18 oz semisweet or bittersweet chocolate chips
6 large eggs
For the ganache-
1 cup coconut cream
8 oz bittersweet chocolate chips
Preheat the oven to 350 degrees and line an 8- or 10-inch spring-form pan with parchment paper or tin foil.
In a medium-sized saucepan, combine the sugar and water over low heat. Stir until the sugar has dissolved, let simmer for 5 minutes, then remove from heat.
Melt butter in another medium saucepan over medium-low heat, then add chocolate chips and stir until melted and smooth. Add in sugar mixture, stir, and remove from heat.
Let the chocolate/butter/sugar mixture cool a bit before adding eggs, otherwise they will scramble. You can also temper the eggs, which is my preferred method. Learn how to temper eggs here. Once the mixture is fully combined, whisk well.
Pour batter into your prepared springform pan and then set the pan inside a larger roasting pan. I find that using an 8-inch pan fits better into another pan. Pour enough water into the roasting pan to reach about halfway up the sides of the springform pan. This gives the cake a nice, mousse-like texture. If you prefer a cake-ier texture, you can omit the water-in-the-roasting pan step.
Put the roasting pan with cake in the oven and bake for about 50 minutes, or until the cake is set in the middle. Take it out of the oven and let cool on a rack.
Once the cake is cooled, bring the coconut cream to a simmer in the sugar water saucepan over medium heat. As soon as it starts to bubble, remove from heat, add the chocolate and whisk until smooth.
Remove the cake from the spring-form and place it on your serving plate. Pour the ganache over the top, rotating the cake to get an even coating and using a spreader as necessary. Refrigerate the cake for at least two hours to get the desired consistency.
This cake can be made up to two days ahead and stored in the fridge. It’s really great served with raspberries, but I’ll probably serve it with mandarin orange slices at Thanksgiving to be more seasonal.