Description
A light, fluffy cake filled with creamy pastry cream and topped with rich chocolate ganache, perfect for gluten-free diets.
Ingredients
Scale
- 222 grams high-quality gluten-free flour blend
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 113 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 120 milliliters whole milk, room temperature
- 480 milliliters whole milk (for pastry cream)
- 100 grams granulated sugar (for pastry cream)
- 4 large egg yolks (for pastry cream)
- 30 grams cornstarch (for pastry cream)
- Pinch of salt (for pastry cream)
- 2 tablespoons unsalted butter (for pastry cream)
- 1 teaspoon vanilla extract (for pastry cream)
- 113 grams semi-sweet chocolate, finely chopped (for ganache)
- 120 milliliters heavy cream (for ganache)
- 1 tablespoon light corn syrup (optional, for ganache)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- Whisk together the gluten-free flour, baking powder, and salt in a mixing bowl. Set aside.
- Cream the softened butter and granulated sugar in another bowl until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract next.
- Gradually add the dry ingredients to the butter mixture, alternating with the whole milk.
- Divide the batter evenly between the prepared pans and bake for 18-22 minutes.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Heat 1.5 cups of milk along with 1/4 cup of sugar in a saucepan until steaming for the pastry cream.
- Whisk the egg yolks with the remaining sugar until pale, then gradually whisk in the cornstarch and salt. Slowly whisk in the hot milk.
- Pour this mixture back into the saucepan and cook over medium heat, whisking constantly until thickened.
- Remove from heat and whisk in the butter and vanilla extract. Strain and refrigerate for 2 hours.
- Assemble by placing one cooled cake layer on a serving plate, spreading the pastry cream over it, then placing the second layer on top.
- For the ganache, heat the heavy cream (and corn syrup if using) until simmering, then pour it over the chopped chocolate; whisk until smooth.
- Pour the ganache over the top of the cake and refrigerate for at least 30 minutes to set.
Notes
Dust with powdered sugar or chocolate shavings for presentation and pair with whipped cream or fresh berries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg