Alright. The decoration is not up to per. But this was my first gluten free chocolate ganache cake and was made on and for my combined birthday party. I run out of space for “y” and had to squeeze that in. My name? Other birthday girls’ names? You are asking for too much. I had a lot of fun making this, but it took a couple of hours to decorate since the chocolate frosting was just made and had to be cooled before use it. Otherwise, it would not work. I baked the cake the day before and let it cool in a refrigerator over night which helps frosting to stick to the cake better. Thank you so much, my colleague for teaching me how to decorate this cake, although it was kinda her job. All the guests who ate this cake didn’t taste anything but a moist tasty chocolate cake. Another birthday girl ate the last piece for breakfast next morning.
Ingredients for 2 x 10″ round pan chocolate cakes (I used both to create layering)
1 cup quinoa flour
1 cup sorghum flour
1 cup brown rice flour
1 cup oat flour
1/2 cup arrowroot flour (or tapioca flour)
1 cup cocoa powder
2 Tbsp baking powder
1 1/2 Tbsp baking soda
1 Tbsp Xanthan Gum
1/2 Tbsp salt
1 box silken tofu
3/4 cup water
2 1/2 cups soy milk
1 Tbsp apple cider vinegar
1 3/4 cup oil (canola or sunflower)
1 1/2 Tbsp vanilla extract
2 cups maple syrup
- Blend silken tofu with water in a blender until it becomes smooth. Put it in a big bowl.
- Add the rest of wet ingredients to the bowl. Mix well with a whisk. Set it on a side.
- In another big bowl, measure all the dry ingredients in. Mix it well.
- Add wet in dry in a few batches. Mix well each time.
- Cut a parchment paper to fit the baking pan. Oil the 2 pans. Place the parchment paper in the bottom.
- Pour the half batter in the prepared baking pan. Pour the rest into the another pan.
- Bake at 350 ºF for 35 minutes or until done. Do a bamboo stick test. Stick a bamboo stick in the middle of the cake and if it comes out clean, it’s done.
- Cool it over night before frosting.
Ingredients for chocolate ganache:
2 1/2 boxes silken tofu
1 1/2 Tbsp soy liquid lectin
2 cups dark chocolate chips
- Blend silken tofu in a blender until it becomes smooth. Add soy lectin. Let it run again.
- Melt dark chocolate chips in a double boiler or microwave. 2 minutes in microwave. Stir.
- Add melted chocolate in the tofu mixture and blend until it becomes uniformed in color as well as in texture.
- Keep it in a refrigerator until ready to use. I put it in a freezer for 30 minutes. I was in hurry.
- Slice off a top of the cakes to flatten it, if they were not flat.
- Place one cake on a board or a flat plate cut side up. Put two big scoops of ganache cream on. Smooth it out.
- Place the other cake on top cut side down. Press it down with palm.
- Smother ganache cream on the side, filling the gap.
- Make a thin coat of cream on the top. Let the cake rest in a freezer or a refrigerator for a bit until it sets. Keep the rest of the cream cool, too.
- Pile up the rest of the cream on top.
Hey, what do I know about decorating a cake? This was absolutely my first trial. Next one will be better looking.