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Decadent Chocolate Cake with Dark Chocolate Ganache
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Gluten-Free Soy-Free Nut-Free Peanut-Free Corn-Free

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This deep, dark chocolate cake recipe is courtesy of Loveletter Cakeshop in New York City. It is made using Pamela’s All Purpose Flour Artisan Blend.
“In response to the growing gluten free market in New York City, Loveletter Cakeshop began developing a full line of gluten free cakes. To achieve this, we individually taste-tested every single gluten free flour blend on the market (yes, all of them!). When we tasted our chocolate cake recipe with Pamela’s Artisan Gluten Free Flour Blend, we thought we were tasting our conventional chocolate cake and had to double check. It’s that good, and we had the same results with our carrot, red velvet, and vanilla cakes, too. Best of all, it’s a 1:1 flour replacement, so we didn’t need to tweak our base recipes one bit. Thank you, Pamela’s!”

Ingredients
      CAKE
    • 2¼ cups Pamela’s All-Purpose Flour Artisan Blend
    • 2¼ cups sugar
    • 2 cups cocoa powder
    • 2¼ tsp baking soda
    • 1 tsp baking powder
    • 1 tsp salt
    • 1 cup sour cream
    • 1⅛ cups water
    • ⅓ cup vegetable oil
    • 1½ tsp vanilla extract
    • 3 eggs
      GANACHE
    • 5.5 ounces melted dark chocolate
    • 5 ounces heavy cream
    • 0.5 ounces sugar
Directions

    CAKE

    Preheat oven to 350 degrees. Oil two 8” round 2” deep cake pans. Sift dry ingredients into a bowl. Set aside.

    Measure all wet ingredients except eggs into the bowl of a stand mixer. Mix with paddle attachment on low speed and add dry ingredients slowly. After dry ingredients have combined thoroughly, add eggs one at a time. Continue to mix on low until fully combined.

    Divide batter between pans. Bake for approximately 45 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove pans and let come to room temperature, about 15 minutes. Turn onto wire racks.

    GANACHE

    Melt chocolate gently using the double boiler method until all perfectly smooth and without lumps. Meanwhile, combine heavy cream and sugar and lightly boil. Very slowly, pour chocolate into the heavy cream, stirring constantly. Stir until just combined. Let settle for at least 20 minutes or until room temperature.

    ASSEMBLE THE CAKE

    Cut each layer in half (we use a cake leveler to do this). Fill in between each layer with the ganache and then frost the top and sides.
Overall Average Rating:
3 ratings
Comment/Review
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Louise 06/161/2015 06/11/2015
What type of chocolate filling do you have between the layers not the ganache?
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Hilary 09/260/2015 09/18/2015
It looks amazing - BUT - how do make it WITHOUT Dairy????
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    • Pamelas Customer Service 09/270/2015 09/28/2015
      Hi Hilary, This recipe came from Loveletter Cakeshop. You are welcome to try to adapt it to be dairy-free.
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Barb 09/260/2015 09/18/2015
Where are the rest of the instructions? It ends with making the ganache but does not say how to apply it. Also the cake in the picture has 4 layers; are you supposed to cut the 2 layers in half before frosting? Is there another frosting on top of the cake or only the 3 layers of ganache?
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    • Pamelas Customer Service 09/263/2015 09/21/2015
      Hi Barb, We are working on getting the rest of the instructions from the owner of Loveletter.
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    • Pamelas Customer Service 09/270/2015 09/28/2015
      Hi Barb, We added the instructions for assembling the cake. Yes, they do cut each layer in half with a cake leveler and then frost with ganache between each layer and all over.
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    • Alexis Weinkauf 02/46/2017 02/16/2017
      I have used a piece of thread wrapped around my index fingers to run through the cake.
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Patricia Weeks 09/260/2015 09/18/2015
No directions on putting cake and frosting together. It looks like you cut the layers in 1/2. however my gluten free cakes fall apart when doing this. How did you do it? thanks
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    • Pamelas Customer Service 09/263/2015 09/21/2015
      Hi Patricia, We are working on getting the rest of the instructions from the owner of Loveletter.
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    • Julia 09/269/2015 09/27/2015
      I've made this delicious cake multiple times. I find it to be a no-fail, and absolutely wonderful gluten free recipe. Friends cannot tell they are eating gluten free. I always cut back on the sugar and it remains delicious.
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    • Pamelas Customer Service 09/270/2015 09/28/2015
      Hi Patricia, We added the instructions for assembling the cake. The owner of Loveletter says he does not have a problem with the cakes falling apart with this recipe.
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