Gluten-Free Mocha Brownie Cake
 
Prep time
Cook time
Total time
 
A moist, dense, heart-racing espresso brownie cake.
From:
Recipe type: Dessert
Serves: 12
Ingredients
  • Cake:
  • 1 cup almond flour
  • ½ cup corn starch
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 4.5 oz (130 grams) semisweet chocolate
  • 2.5 oz (70 grams) unsweetened chocolate
  • ¾ stick or 3 oz (85 grams) unsalted butter
  • 5 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons sour cream or crème fraîche
  • Mocha Chocolate Ganache:
  • 1¼ cups heavy cream
  • 3 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 12 oz (340 grams) semisweet chocolate
  • ¼ cup brewed espresso
Instructions
  1. Preheat the oven to 350°F (180°C)
  2. Grease 3 cake pans and line the bottoms with wax paper. Flour the pans.
  3. Melt the chocolate and butter in a double boiler.
  4. Blend the almond powder, corn starch baking powder and salt.
  5. Mix eggs, vanilla, and sugar and beat for 5 minutes or so.
  6. Add the melted chocolate mixture and mix with the wet ingredients briefly.
  7. Add the flour mix and turn with a spatula til thoroughly mixed.
  8. Add the sour cream and mix in.
  9. Divide between 3 pans and bake each pan for 12 minutes.
  10. Cool each pan 10 minutes before inverting the cake onto a rack.
  11. Cool another 10 minutes or so and stack each cake between wax paper and put into fridge for an hour.
  12. Now the ganache:
  13. Bring cream, sugar and butter to a boil briefly.
  14. Break chocolate into bits and put in a bowl.
  15. Make espresso.
  16. Pour espresso and hot cream over chocolate and let it sit 5 minutes.
  17. Stir ganache and let it cool in the refrigerator for 10 minutes.
  18. Assembly:
  19. Place the first cake pan-side up in a springform pan. Pour a cup of ganache and spread with a spatula.
  20. Place the cake in the refrigerator for 10 minutes.
  21. Repeat process with the next layer.
  22. Place the remaining layer and remove the outside rim of the springform pan.
  23. Spread a cup of ganache over the top.
  24. Use a spatula to spread ganache all over the sides.
  25. Place the cake in the refrigerator until you are ready to eat it.
  26. When you cut the cake, you can dip the knife in hot water and wipe it in between cuts.
  27. Fall into a sugared caffeinated stupor.
Recipe by A Lady In France at https://aladyinfrance.com/gluten-free-mocha-brownie-cake/