Gluten-Free Chocolatey Cake

Gluten Free Chocolatey Cake with Ganache

A baker friend advised me that I must have a chocolate cake in my repertoire because it is a popularly requested. You see, I've only made chocolate brownies and ganache and that's because I like them sinfully rich. But doing a cake..not sure when was the last time I did one, if I ever did.

I know I'll be looking for the same kind of richness as my moist butter cake. I remember feasting one of the most delicious choc cakes which is not very sweet, it was moist, rich and very strong. I looked up my Notes and went straight for Uncle John's recipe. He does the batter all by hand, and is quite precise about weights and measurements. Unc John also suffers no fools, can be impatient but he is one of the most generous and giving person I know.

I did some adjustments and here it is :

Ingredients :
•300g gluten-free flour mix (120g sorghum flour, 120g tapioca starch, 60g almond meal, 1tsp xanthan gum)
•60g unsweetened cocoa powder
•2.5 tsp gluten-free baking powder
•1/2 tsp gluten-free baking soda
•300g organic cane sugar
•250g butter
•4 free-range eggs, whisk lightly
•1 tsp gluten-free vanilla essence
•300ml filtered water

Method :
•preheat oven to 160c, grease a 10" square or round pan.
•sieve and whisk all the dry ingredients together, put aside
•beat butter and sugar till light and fluffy
•add eggs in 3 portions, making sure they are well beaten each time
•add vanilla essence
•add flour mix and water in 3 batches, just lightly mix
•bake for 40 to 45 minutes

Enjoy!

Gluten Free Chocolatey Cake with frosting comes in a white box labelled la mere, sold at RM163.
Approximately 1 to 1.2kg