Apologies for being m.i.a this last month or so I'm back with a beauty to share though so you might think it was worth it :-)
I was never a fan of chocolate cake but recently I've had a craving to try it so I made this Gluten Free Chocolate Fudge cake to take to our friends for Thanksgiving at the beginning of October and it went down a treat. We had family coming into town for the weekend and I didn't fancy spending the whole day in the kitchen so I made the sponge the week before and stuck it in the freezer to be defrosted and put together with the ganache on the day. The original recipe is from the Cake Angels book but I have amended it a bit.
3\4 cup+2tbsp Dark Chocolate (60%cocoa)
3\4 cup+2tbsp Butter
1tbsp Instant Coffee mixed with 1/2 cup cold water
6tbsp Gluten Free Flour
6tbsp Gluten Free Self Raising Flour
1tsp Xanthum Gum
1/4 tsp Bicarbonate of Soda
3\4 cup+2tbsp Light Muscovado Sugar
3\4 cup+2tbsp Golden Caster Sugar
2tbsp Cocoa powder
1/3 cup Buttermilk milk
3 Large Eggs
White chocolate for decoration
1 cup Dark Chocolate (60%cocoa)
1/4 cup Dark Muscovado Sugar
1 cup Evaporated Milk
1/2 tsp Vanilla Extract
Preheat oven to 160C. Grease and line an 8 inch round tin with parchment paper.
Melt the chocolate, butter and coffee mixture over medium heat in a heavy based saucepan until butter is completely melted.
Sieve flours, xanthan gum, bicarb, sugars and cocoa powder in a large bowl. Beat the eggs in a separate bowl and add the buttermilk.
Add the melted chocolate mixture and the beaten egg mixture into the dry ingredients using a large metal spoon until everything is well blended and you have a smooth batter consistency.
Pour into prepared tin and bake for 75 to 90 minutes. Check cake is cooked by inserting a metal skewer, if it comes out clean the cake is baked. Remove from oven, leave in the tin to cool for 30 minutes and then on a wire rack to cool completely.
When the cake is completely cooled cut it in half horizontally. I don't have any fancy cake cutters like this so to cut the cake I measure half way up the cake and insert tooth picks around the outside as you can see in the image above. It gives a nice guideline of where to cut. Then use a third of the ganache to sandwich the two halves together then spread the remaining ganache over the top and sides of the cake.
To make the fudge ganache...
Put the chocolate, muscavado sugar, butter, evaporated milk and vanilla into a heavy based saucepan, heating gently and stirring constantly until everything has melted. Pour into a bowl and allow to cool before placing in the fridge for about 1 hour or until spreadable.
Now for the fancy bit :-)
Use a swivel-blade vegetable peeler to create white chocolate shavings to decorate the top of the cake.And Ta Da!!!
|Isn't she pretty......|
Now for the Caramels I followed this recipe. It took me three attempts to get this right. Heed my warning and give yourself plenty of time and patience if your going try this. It is a slow burner. There is no express route to caramels. If you rush it will burn.
In other news the countdown is well and truely on.
Website Countdown Clock
Have a great week.
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Miz Helen's Full Plate Thursday
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The Creative Exchange Link Party
Tuned in Thursday #36 at Lewis Lane Designs
Turning Back the Clock for Whats Cooking Wednesdays
Gluten Free Wednesday from the Gluten-Free Homemaker