Gluten-Free Peanut Butter Chocolate Cake with Ganache Topping
I'm gonna be real honest with you. This cake...was a disaster. And by disaster I mean it really wasn't all that bad, but I learned that I am not as good as I used to be at baking. Many of you don't know that I actually went to culinary school and studied the pastry arts. I was really good at it, and at one point, for a few years, I made special occasion cakes as a side job. This was before instagram, or tumblr or any possible means of being internet-popular because you make cool cakes. In fact, those years I had to research on cake decorations through flickr. Now there are all kinds of wonderfully talented people out there, and I admire their patience to grow, especially now since I can't ice a cake for shit.
As I mentioned in a previous post, since I am on the elimination diet, I can't actually taste my filling or the cake (like a Cutthroat Kitchen sabotage). So I've got my friends helping me out (my Who Wants to be a Millionaire lifelines)
so what do you think?
*doesnt answer — still licking the fork*
oh sorry, lol
lets talk about the cake first
cake is moist *licking the plate now* has good texture, it’s not too hard…
so you’re saying it is somewhat dense?
*thinking about it while idly staring at the ceiling*
is it airy, like a cake you’d get from the store?
no, it’s a little bit dense, but I think for being gluten free, you assume it’s going to be heavy, but this one is surprisingly light and moist
what do you think about the flavors
creamy, sweet, a little heavy, but because the cake is not as rich, it kind of balances it out.
Her mother ate the rest of the 6inch cake the very next day (or so I'm told). So I guess it depends if you really like that peanut butter to chocolate cake ratio.
So let me go back to my experience with this cake. In addition to a hefty amount of research, I found that gluten free cakes comes with a hefty amount of work. What I mean is that even if a recipe calls for"gluten free flour" and not all gluten free flours are the same. Luckily I came across this gluten free flour blend breakdown on Gluten Free on A Shoestring's blog. That being said, this recipe is mostly measured by weight.
This cake recipe is known as "One Bowl Gluten Free Chocolate Cake" from Gluten Free on a Shoestring.
For the Cake
- 65g white rice flour
- 38g corn starch
- 36g brown rice flour
- 31g tapioca starch
- 29g non fat dry milk
- 6g potato starch
- 4g xanthan gum
- 70g unsweetened cocoa powder (I used dutch-processed)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 200g sugar
- 168g sour cream at room temperature
- 112g vegetable oil at room temperature
- 2 eggs at room temperature
- 3/4 cup warm water
For the Peanut Butter Filling
- 1 cup unsalted butter at room temperature
- 3/4 cup creamy peanut butter
- 1 tbs vanilla extract
For the Ganache Topping
- 2-4 cups powdered sugar sifted
- 3/4 cup heavy whipping cream
- 8 oz dark chocolate chips
- preheat oven to 350°F. Line 3 - 6inch cake pans with parchment paper and grease the sides with butter (this recipe can be used for 1 - 9 inch pan as well, but not enough to make layers)
- in a large bowl, sift together they dry ingredients (including sugar)
- add the sour cream, oil, eggs and water, mixing to combine after each addition
- divide batter into pans. using a small angled spatula, attempt to smooth the top
- place cake pans in the center of the oven, bake for 30 minutes or until toothpick comes out mostly clean. do not over bake.
- remove from oven and allow to cool before transferring to a wire rack.
- to make the peanut butter filling, using a stand mixer, cream butter with a paddle
- add peanut butter and vanilla, stir until well combined
- gradually add 2 cups of powdered sugar and taste, if it's not sweet enough, continue to add more powdered sugar (this method is because some peanut butter brands have added sugars)
- fill the layers with the peanut butter filling and ice casually around the cake to give it that semi-naked look (depending on the size, you could have enough filling to actually ice the entire cake)
- place the cake in the fridge to allow the cream to set
- while the cake chills, place chocolate chips in a mixing bowl, have a whisk on standby
- using a small saucepan, heat heavy cream over until it barely starts to boil (keep on eye on the pan as dairy tends to over-boil very quickly), pour the heated cream over the chocolate and let it sit for 1-2 minutes
- using your whisk, stir and combine the chocolate and cream for 5 straight minutes to get that glossy, rich ganache.
- let the ganache cool for a few minutes before pouring over the cake.