Learn how to make this gluten-free, moist, and delicious chocolate cake, topped with a creamy chocolate ganache.
Active time: 15mins | Cook time: 20mins | Yield: 7-inch round cake
Ingredients:
Cake:
- 3 eggs at room temperature
- 1/2 cup (80g) Brown Sugar (loosely packed)
- 1/4 cup (55g) Melted Butter
- 1/2 tsp Vanilla Extract
- 1/4 cup (25g) Oat Flour*
- 1/4 cup (25g) Unsweetened Cocoa Powder
- 2 tsp (8g) Baking Powder
- A pinch of salt
Chocolate Ganache:
- 5oz (140g) Semi-Sweet Chocolate, chopped
- 1/2 cup (120g) Table Cream or Heavy Cream
Video:
Directions:
Cake:
- Grease with butter or line with parchment paper a 7-inch round cake pan or springform pan.
- Preheat oven to 350°F (180°C).
- In the bowl of an electric mixer fitted with the whisk attachment, place the eggs and sugar. Beat on medium speed until light and fluffy, about 5 to 7 minutes.
- Add the melted butter and vanilla. Beat on low speed for 20 seconds to combine.
- Sift the oat flour, baking powder, and salt over the mixture and stir gently until just combined, being careful not to deflate the eggs. *If you are celiac, make sure to use certified gluten-free oat flour.
- Pour the batter into the prepared pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely at room temperature and unmold the cake.
Chocolate Ganache:
- In a medium bowl, place the chocolate and cream. Melt using a double boiler or microwave on high power for 30 seconds and stir. Microwave for 20 seconds more if necessary, until completely melted.
- Let it cool completely at room temperature.
- Spread the ganache over the top of the cake and sprinkle chocolate shavings.
- Refrigerate for about 20 minutes just to set the ganache and serve.
Store the cake in an airtight container at room temperature for up to 2 days. After that, store in the fridge for up to 5 days.
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