The Ultimate Gluten Free Chocolate Cake

Source: Once Upon a Tier. Adapted from Barefeet In The Kitchen.

Yields 12-14 servings

Ingredients:

The Cake:

1 1/2 cups sugar

1 cup cocoa powder  (I used Hershey's Special Dark)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups cooked white quinoa

1/3 cup milk

4 eggs

1 teaspoon vanilla extract

3/4 cup butter, melted 


The Ganache:

2 cups chocolate chips

2 cups heavy whipping cream


Directions:

For the cake:

1. Preheat oven to 350 degrees F. Spray two 9-inch cake pans generously with baking spray.

2. In a large bowl, whisk together the sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Add the quinoa to a food processor and pulse until the quinoa is broken up and sticks together. Add the milk, eggs, vanilla, and butter and puree until smooth and no bits of quinoa are seen, stopping to scrape the sides of the processor occasionally. 

4. Add the quinoa mixture to the dry ingredients and stir until fully combined.

5. Pour the batter evenly into the cake pans and bake for 20-25 minutes, until a toothpick inserted comes out with a few crumbs. Let the cakes cool in the pans for 10 minutes before flipping them out onto cooling racks. Let cool completely before frosting. 

For the whipped ganache:

6. Place the chocolate chips in the bowl of an electric mixer. In a small saucepan, heat the cream until it just begins to boil. Remove from the heat and pour over the chocolate chips. Whisk the cream and chocolate until the chocolate is completely melted. Refrigerate until completely chilled, at least an hour.

7. When the ganache is chilled, attach the whisk attachment to the stand mixer and whisk on high speed until soft peaks form. 

Assembling the cake:

8. Place one cake layer onto a cake plate. Spread half of the whipped ganache onto the layer. Place the other cake layer on top of the ganache. Spread the remaining ganache on top of the cake. Keep refigerated.


Enjoy!