Gluten Free Chocolate Cake Recipe
Layers of fine Belgian white chocolate mousse between dark chocolate sponge cake and topped with decadent chocolate ganache
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Ingredients
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Dark Chocolate Sponge Cake
White Chocolate Mousse
Chocolate Ganache
Method
Dark Chocolate Sponge Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour.
- 2
Combine Dry Ingredients
In a large mixing bowl, sift together the gluten-free flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in the boiling water until the batter is smooth.
- 5
Bake the Cakes
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack.
White Chocolate Mousse
- 6
Melt Chocolate
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
- 7
Bloom Gelatin
In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.
- 8
Heat Gelatin
After blooming, heat the gelatin mixture in the microwave for about 10 seconds until dissolved. Stir into the melted white chocolate.
- 9
Whip Cream
In a large bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the white chocolate mixture until well combined.
Chocolate Ganache
- 10
Heat Cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 11
Combine with Chocolate
Remove from heat and add the chopped dark chocolate. Let sit for a minute, then stir until smooth and glossy.
Assemble the Cake
- 12
Layer the Cake
Once the sponge cakes are completely cooled, place one layer on a serving platter. Spread half of the white chocolate mousse over the top. Place the second layer on top and spread the remaining mousse.
- 13
Top with Ganache
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- 14
Chill and Serve
Refrigerate the cake for at least 2 hours before serving to allow the mousse to set.
