Living Without Magazine offers new Gluten Free Sweets Recipes just in time for V-Day

Chocolate Ganache Cake

MAKES TWO 9-INCH LAYERS, THREE 8-INCH LAYERS

OR 36 CUPCAKES

“When I began living gluten free, this was the first cake I re-created,” says Diane Kittle. “Coffee enhances the chocolate flavor.” Top with Mocha “Buttercream” Frosting or Chocolate Ganache Frosting.

1 cup hot brewed coffee (decaf works fine)
1 cup cocoa powder
1 cup hot water
3 cups gluten-free All-Purpose Flour Blend, more for dusting pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1 cup dairy-free margarine or organic shortening
2½ cups sugar or evaporated cane juice
4 large eggs,* room temperature
2 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans for Chocolate Ganache Cake, pictured here.

2. In a medium-size bowl, whisk together the coffee and cocoa powder. Add hot water and whisk until smooth.

3. On a piece of waxed paper, sift together flour blend, baking soda, baking powder, salt and xanthan gum. Set aside.

4. In the bowl of an electric mixer, beat the margarine or shortening and sugar at medium-high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium and add the eggs, one at a time. Then add the vanilla and cream well. Scrape down the sides of the bowl.

5. Blend half the dry ingredients into the wet batter, followed by half the cocoa mixture. Blend in remaining dry ingredients and cocoa mixture, mixing on medium speed until smooth, about 2 minutes.

6. Spoon the batter equally into prepared cake pans or standard-size cupcake tins. Bake in preheated oven for about 40 minutes. Watch carefully as time will vary depending on oven and pan size. Cake is done when an inserted toothpick comes out clean.

7. Remove cake from oven and cool in pans for 20 minutes. Then turn cake out onto a wire rack to cool completely before frosting. Frost tops of layers with Mocha “Buttercream” Frosting or Chocolate Ganache Frosting. Assemble cake and frost sides.
Each cake serving with Chocolate Ganache Frosting contains 578 calories, 39g total fat, 21g saturated fat, 0g trans fat, 94mg cholesterol, 494mg sodium, 62g carbohydrate, 7g fiber, 8g protein.