This cake is a show stopper for any event, with its rich chocolaty flavor paired and the perfect amount of Espresso Whipped Ganache and Dark Chocolate Buttercream. What really makes this cake stand out is the chocolate drip and Ghirardelli garnish. Did I forget to mention, IT'S GLUTEN FREE! ( optional )
Calling all Chocoholics! This cake is for you... If the gluten free option turns you away, you can always substitute the flour to your preference, but I recommend giving it a try if you have never had it before. Inspiration for this cake came from Zest and Lemons, I made this cake for a friend with Celiac disease as gluten free cake is hard to come by and I felt that everyone deserves a special treat on their Birthday. It tasted just like the chocolate cake we all know and love, and is incredibly delicious. I had never tried a gluten free cake before this one, but I will certainly be baking and eating much more of it in the future! YUM!
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Rich and Decadent Ghirardelli Chocolate Espresso Overload Cake
For the Cake
1 1/2 cup + 6 tbsp Bob's Red Mill 1:1 Gluten Free Baking Flour
1 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 large eggs ( room temperature )
1 cup granulated sugar
1 cup light brown sugar ( packed )
2/3 cup vegetable oil
4 tsp vanilla extract
1 cup whole milk ( room temperature )
1/2 cup plain greek yogurt
1/2 cup hot water ( VERY hot )
For the Ganache
15 oz semi-sweet chocolate chips
15 oz heavy cream
3 tsp instant espresso powder
2 tsp vanilla extract
For the Icing
6 oz dark chocolate ( melted )
2 sticks unsalted butter ( softened )
3 cups confectioners sugar ( powdered sugar )
1/4 cup cocoa powder
2 tsp vanilla extract
1 tbsp heavy cream ( more to preferred consistency )
To Garnish
Ghirardelli Chocolates ( individual squares )
Ghirardelli dark chocolate candy melts
Instructions
For the ganache, place your semi-sweet chocolate chips in a medium heat safe bowl
Heat your heavy cream until nearly boiling then pour in over your chocolate chips
Add in the vanilla extract and instant espresso powder and whisk together until chocolate is completely melted and the texture is smooth
Place in the refrigerator until cool and slightly firm ( this will take an hour or two )
Next, Preheat your oven to 350F
Grease all of your cake tins ( I used 4, 6 inch tins for extra height) with unsalted butter, and lightly dust them with cocoa powder
In a medium sized mixing bowl, combine your flour, cocoa powder, baking powder, baking soda, and salt
In a separate, large mixing bowl, combine your eggs, granulated sugar, and brown sugar
Add the oil and combine
Pour your milk, yogurt and vanilla extract in the bowl and mix until fully incorporated
Slowly add your dry ingredients into the wet ingredients, scraping down the sides of the bowl as necessary
Stir your instant espresso into your hot water and pour it into your batter, whisking quickly, until well combined with the rest of the ingredients and smooth in texture ( this gives the chocolate a deeper, richer flavor )
Evenly distribute the batter into the 4 cake pans ( I recommend using an ice cream scooper and doing it scoop by scoop OR doing it by weight )
Bake for 28 - 35 minutes or until testing it with a toothpick comes out clean ( check out my notes on how to reduce the doming of your cakes after they come out of the oven to avoid cutting off the tops, causing potentially uneven layers )
While the cakes bake, start making your frosting
Place your dark chocolate for your icing in a heat safe bowl and microwave for 30 seconds and then in 15 second intervals until melted, then set it aside and allow to cool slightly
Cream your butter until lighter in color and smooth in texture
Add in the vanilla extract and cocoa powder until fully combined
Mix in your dark chocolate, then add in your confectioners sugar 1 cup at a time until completely combined
Whip the icing with the 1 tablespoon of heavy cream
Once your cakes have baked let them cool completely until they are ready to be iced
Back to the ganache, Remove it from the refrigerator at this time if you haven't already ( If it is still not cooled leave it in until it is ready for use )
With a hand mixer, whip the ganache until in turns lighter in color and forms stiff peaks, it will harden much quicker from this point on so be ready to transfer it as soon as you are done
Place a small amount of the ganache on a 6 inch cake disc and place it on a turn table
Add the first layer of cake
Spread a generous amount of the ganache on top of the first layer of cake, and repeat this process until you have placed down the last layer of cake with even layers of ganache in the middle of each
Reserving a small amount for the top of the cake, pipe your dark chocolate icing around and on top your cake, then smooth it with an icing spatula or cake scraper
Melt your Ghirardelli Dark Chocolate candy melts, and fill a piping bag with one of your small dot piping tips attached
Slowly turn your turn table and drip the chocolate around the outside of your cake, the fill the inside of the top of the cake and smooth it with an icing spatula
Unwrap and place the Ghirardelli individual chocolates of your choice around the outside, sticking it into the hardened chocolate topping
now pipe the remainder of your dark chocolate icing around the edge of the top of your cake with the piping tip of your choice
Time to transfer your cake to its well deserved stage! Grab a cake lifter and transfer your cake to the plate of your choice
Baking notes
For lovely, flat cake tops after a big rise on a baked cake, lightly dampen a wash cloth and press gently on the surface of the cake just as it has come out of the oven. I absolutely hate trying to cut perfectly even layers off of the tops of cakes!
If the ganache stiffens too much, you can grab your hand mixer and try mixing it again until it loosens back up. If it is still too thick, add a little bit of heavy cream. The consistency will change if you overmix it, HOWEVER, it still spreads well and tastes the same ( it is hidden within the cake anyway so who cares 😉 ).
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