Mom's Chocolate Fantasy Cake ~ Gluten Free
12/3/2014
Recipe
My mother-in-law took first-place for this recipe she created years ago. She's the best cook I know ... so I am always tweaking her recipes to create a gluten free version. You'll not be disappointed with this ... it lives up to it's delicious name!
Ingredients
For the cake:
- 2 cups Gluten Free flour (I use Bob's Red Mill)
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 2 cups sugar
- 3/4 cup cocoa
- 1 cup vegetable oil
- 1 cup hot coffee
- 1 cup milk
- 2 eggs
- 1 tsp vanilla
For the icing:
- 1 1/2 cups unsalted butter
- 3/4 cup cocoa
- 4 cups powdered sugar
- 1/4 to 1/2 cup warm water (this varies depending on consistency ~ you want it to be creamy and spreadable)
For the ganache:
- 1 cup heavy cream
- 2 1/3 cup semi-sweet chocolate chips
Instructions
For the cake:
Mix dry ingredients in a mixing bowl. Add oil, milk, eggs, and vanilla. Mix some. Add coffee last and mix at medium speed for 2 minutes. Batter will be very thin. Pour into two greased and floured 9x 11 inch pans or two 8-ince cake pans and six muffin cups. Bake at 325-degrees for 25-30 minutes. Cool cakes 15 minutes before removing from pans. Cool on wire racks.
For the icing:
Combine the butter, cocoa and sugar. Mix at low speed, adding water 1 Tablespoon at a time until the frosting starts to come together. Then whip at high speed until lighter in color--scraping sides and bottom of bowl.
For the Ganache:
Bring the cream just to a boil. Remove from heat and add the chips. Let sit for 2-3 minutes. Stir with a whisk until fully blended.
Assembly:
Transfer one cake layer to a plate. Spread the top evenly with frosting. Place the other on top and frost top and sides. Refrigerate the cake for a few minutes to allow frosting to firm. Pour slightly warm ganache over the top of the cake, letting excess drip off, so sides are evenly coated. Refrigerate to let the ganache set. May garnish with toasted, sliced almonds.
