Gluten-free Chocolate Cake with a Marble Glaze - The Sweet Rebellion
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Gluten-free Chocolate Cake with a Marble Glaze

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I know this marbled glaze is impressing you right now. Let me tell you, the cake underneath is equally impressive. It’s incredibly dense and rich in texture, and ultra-chocolatey in flavour. That’s thanks to not only the deliciously dark chocolate in the mixture. But also the cacao butter.

That’s right – cacao butter. It’s a wonderful ingredient to use in baking when you want to boost the chocolate flavour. Cacao butter also works as a great substitute for butter when you’re going dairy-free. As cacao butter contains less water than regular butter, it gives an extra dense texture to cakes and makes cookies more crumbly. To reduce this effect when substituting cacao butter for butter, decrease the amount by 15% and replace that quantity with water in your recipe.

Although the cake itself is dairy-free, the milk and white chocolate used in the glaze contain milk. Use just the dark chocolate melted with coconut oil for a dairy-free option.

Ingredients:

For the cake:
200g CocoaFair 65% Dark Chocolate (available at Faithful to Nature)
130g Superfoods Cacao Butter (available at Faithful to Nature)
115g castor sugar (½ cup)
15ml Brandy or Chocolate liqueur (1 tbsp)
15ml coffee (1 tbsp)
100g ground almonds (1cup)
5 large eggs, separated
pinch of salt

For the marble ganache:
100g Cocoafair 30% White Chocolate with Vanilla (available at Faithful to Nature)
100g CocoaFair 65% Dark Chocolate (available at Faithful to Nature)
100g CocoaFair 38% Milk Chocolate (Available at Faithful to Nature)
160ml cream (¾ cup)

Directions:

  • Preheat the oven to 180°C. Grease and line a 23cm round springform tin.
  • Place the chocolate, cacao butter and sugar into a heatproof bowl over a pan of simmering water. Stir until combined and smooth.
  • Remove from the heat and stir in the brandy, coffee and water.
  • Stir in the ground almonds.
  • Add the egg yolks, one at a time.
  • Beat the egg whites with a pinch of salt until stiff peaks form.
  • Stir one third of the egg whites into the chocolate mixture, then carefully fold in the remaining two thirds.
  • Pour the mixture into the prepared tin and bake for 35-40 minutes.
  • Allow to cool completely in the tin.
  • Meanwhile, make the three ganaches. Place each type of chocolate into a bowl.
  • Heat the cream to just below boiling, then add 35ml to the white chocolate, 50ml to the milk chocolate and 75ml to the dark chocolate. Allow to stand for 1 minute, then stir each ganache well until smooth.
  • Turn the cake out onto a cooling rack, set above a baking tray to catch the excess ganache.
  • Drizzle each of the three ganaches over the cake (no need to be neat, go wild!). Use a palette knife to smooth it out a bit.
  • Leave to set at room temperature, then store in an airtight container.


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