Valentine's Day is approaching..and for me that usually means baking a dessert. That dessert is almost always chocolate, because what's better than chocolate?
Typically, people associate gluten free food as a dry, cardboard like substance. Well, since I have been gluten free, I have made it my goal that anyone trying my food would not know otherwise. This cake is simply delicious and will satisfy your chocolate craving without the processed sugar. It's filled with a light coconut-raspberry filling, and topped with a rich and creamy ganache. Pure bliss.
In this recipe, I use a gluten free flour blend because I have found it to be much more time consuming to find the right blend of flours, amounts, and then having to purchase the many types of flours. I used King Arthur flour in this recipe and I think it worked great!
To make the heart cakes, I poured the batter into a shallow 13X13 metal pan with a rim (with parchment paper on the bottom), and then cut out the heart shapes with a cookie cutter. You can easily do a traditional chocolate cake by baking the batter in 2 8x8 pans instead.
If you are serving this for just 2 people, you will have leftover cake from cutting out the heart shapes. A great idea is to crumble the rest of the cake and layer it in a trifle dish with the other ingredients, or you can freeze them to use later.
I really enjoyed this dessert, and I hope you do too!
Happy Valentine's Day!
Ingredients for Chocolate Cake:
- 1 3/4 c Gluten free flour (I used King Arthur here)
- 3/4 c Unsweetend cocoa powder
- 2 c Coconut palm sugar
- 1 tsp Salt
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Xantham gum
- 1/4 c Butter
- 1/4 c Coconut oil
- 1 c Coffee (brewed- I used Organic decaf because it was what I had on hand but whatever you like to drink will work fine)
- 1 c Buttermilk (or use coconut milk for dairy free version)
- 1 tsp Vanilla extract
- 1 can Organic Coconut milk (full fat) chilled overnight
- 1 container of fresh raspberries
- 1 tsp vanilla
- 1 tbs coconut sugar
For Ganache icing:
- 1 c dark chocolate chips (Enjoy Life brand is gluten free, dairy free, and soy free)
- 2 tbs butter
- 2 tbs heavy cream (as much needed depending how thick you want your icing). If you want to replace the dairy, you can use coconut cream.
1. Preheat oven to 350*
2. Mix dry ingredients together and set aside. In a mixer, combine the melted butter, oil, eggs, buttermilk, and coffee. Slowly add in the dry ingredients until well combined.
3. Place parchment paper onto the bottom of the baking pan and smooth batter evenly in the pan. Bake the cake for about 15 minutes or until a toothpick comes out clean.
4. While cake is baking, prepare your filling. You will need to place your can of coconut milk in the refrigerator overnight to let the cream separate. If you are short on time, you can freeze it for a couple hours. DO NOT shake the can. Open the can and scoop out the cream and leave the liquid aside (you can save this for smoothies).
5. Place coconut cream in a stand mixer or beat on high several minutes until desired consistency is reached or peaks start to form. Next, add vanilla and coconut sugar.
6. Place raspberries in a blender and blend until smooth (you may want to leave out a couple whole raspberries as a garnish). If you don't mind the seeds you can gently fold the puree into the coconut whip cream. If you would like a smoother texture, you can strain the seeds out first. Place in refrigerator until you are ready to assemble the cakes.
7. After your cake has cooled, cut out the heart shapes using a cookie cutter. You will want to place them on a cooling rack with a pan underneath to catch the ganache.
8. Layer the cakes! Place one cake on the bottom and pipe filling on the top (you can use a plastic baggie with the tip cut off) making sure not to overfill. Place the second cake on top.
9. To make the ganache, place chocolate chips and butter in a sauce pan over medium heat. Continue to stir so the chocolate doesn't overheat. Once the chocolate chips are melted and the mixture is smooth, add in your cream 1 tablespoon at a time until your desired consistency is reached.
10. If you are short on time or don't want to ice your cake, you can serve the layers on a dish with the side of ganache to pour on top. Otherwise, you first want to take your cooled and layered cakes and using some ganache on a butter knife or icing spatula, smooth some of the ganache over the cake (you can pour some over the top and then smooth the sides) and scraping off excess icing. Place them in the refrigartor to set for a few minutes or until the ganache doesn't appear wet.
11. Pour second layer of ganache over the cakes and smooth. You can serve with fresh rasberries or a drizzle of the puree.
These cakes should last about a week in the refrigerator. Leftovers are best warmed before eating.