Chocolate cake with glossy ganache.

Name: Chocolate cake with glossy ganache
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1 layer cake, 12 slices
Ingredients: 1 3/4 cups (245 g) gluten-free flour blend with xanthan gum; 3/4 cup (65 g) cocoa powder; 1 1/2 cups (300 g) sugar; 1 1/2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 2 eggs; 1 cup oat milk (certified gluten-free); 1/2 cup neutral oil; 2 tsp vanilla extract; 1 cup hot coffee; Ganache: 7 oz (200 g) dairy-free dark chocolate and 3/4 cup full-fat coconut cream

Rich, dark and tender. Not a drop of milk, nobody will notice.

Prep: 25 min
Bake: 35 min
Makes: 1 layer cake, 12 slices

This is the birthday cake in our house. Coffee deepens the chocolate and a coconut cream ganache sets glossy and smooth.

Laura

Method

Heat the oven to 350°F (175°C) and line two 8-inch pans.
Whisk the flour, cocoa, sugar, baking soda, baking powder and salt in a large bowl.
Add the eggs, oat milk, oil and vanilla and whisk until smooth. Stir in the hot coffee. The batter will be thin, that is right.
Divide between the pans and bake for 30 to 35 minutes, until a skewer comes out clean. Cool completely.
For the ganache, heat the coconut cream until steaming, pour it over the chopped chocolate, wait 2 minutes and stir until glossy.
Let the ganache thicken for 20 minutes, then fill and cover the cake.