Death By Chocolate (gluten Free) Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour.

Mix Dry Ingredients

In a large mixing bowl, sift together the gluten-free flour, cocoa powder, granulated sugar, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, whisk together the eggs, vanilla extract, and vegetable oil until smooth.

Combine Wet and Dry Mixtures

Add the wet ingredients to the dry ingredients and mix until just combined. Gradually add the boiling water, mixing until the batter is smooth.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Heat the Cream

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.

Melt the Chocolate

Remove the saucepan from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Let it cool slightly.

Layer the Cake

Once the cakes are completely cool, place one layer on a serving plate. Pour half of the ganache over the first layer, spreading it evenly.

Add the Second Layer

Place the second layer on top of the first and pour the remaining ganache over the top, letting it drip down the sides.

Garnish with Shavings

Using a vegetable peeler, create chocolate shavings from the remaining dark chocolate and sprinkle them over the top of the cake.

Serve

Slice and serve the cake at room temperature. Enjoy your Death by Chocolate!