This decadent cake is just the thing for chocolate lovers. Even though it is gluten-free, the texture and taste are just as good as a regular cake mix. The refreshing accent of the fresh blueberries with whipped cream makes for the perfect pair with a dark chocolate ganache. And to top it all off, a rich Balsamic Blueberry Honey adds that little zing to the masterpiece. Go ahead and indulge, it’s worth it.
Ingredients
Cake:
2 cups of gluten-free flour
1 cup cocoa powder
2 large eggs
1 cup sugar
½ cup vegetable oil
1 stick of butter, room temperature
1 cup milk
½ tbsp vanilla
2 tbsp coffee
½ tsp cinnamon
½ tsp baking powder
2 tsp baking soda
1 cup of fresh blueberries
Ganache :
¾ cup heavy whipping cream
1 cup dark chocolate chips
Whipping Cream :
1 ½ cups heavy whipping cream
3 tbsp sugar
Balsamic Blueberry Honey:
¼ cup blueberry preserves
1 tbsp balsamic vinegar
4 tbsp honey
Instructions
In a large bowl combine the softened butter and sugar until creamy. Add the eggs one at a time and mix until well incorporated. Slowly add the cocoa powder and mix well. Add the vanilla, coffee, cinnamon, baking soda, baking powder, and oil to the batter and mix until all the ingredients are well blended.
Mix in the gluten-free flour and milk. alternating each by adding one cup at a time. Mix on medium until the batter is smooth and creamy.
Take two 8-inch round cake pans and prepare them with non-stick spray or butter. Preheat the oven to 350 degrees F. Split the batter evenly between the two pans and lightly tap them against the counter to eliminate any air bubbles. Place the baking pans in the oven and bake the cakes for 20-30 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool for at least two hours before assembling. To cool them faster place them in the fridge for an hour.
In a small saucepan, combine the blueberry preserves with the honey and balsamic vinegar on low heat. Stir for about five minutes until the sauce is well-mixed. Set aside to cool or store the sauce in a mason jar in the fridge.
Take ¾ cup of heavy whipping cream and place it in a small saucepan on low heat. Allow the cream to heat up to where you see steam coming from it. Turn off the heat and add the dark chocolate chips. Using a small spatula, slowly mix the chocolate into the cream. Continue to stir until the ganache is smooth and shiny. You may have to add a little heat depending on how the chocolate is melting. Set aside to cool for about 15 minutes.
Whip the heavy whipping cream on a medium-high speed and slowly add the sugar. Once the sugar is incorporated, increase the speed to high and whip until the cream is fluffy and can hold its shape.
Once the cakes are cooled, begin assembling by taking one layer and placing half of the ganache on top, evenly spreading it out until it’s ¼ of an inch from the edge. Then take half of the whipping cream and spread it over the top of the ganache evenly. Taking half of the blueberries, distribute them over the whipping cream. Drizzle about one to two tablespoons of the blueberry honey over the blueberries and cream. Take the second cake layer and place it on top and repeat the same steps with the remaining ganache, whipped cream, and honey.
Keep the cake refrigerated until ready to serve.
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