Wednesday, April 23, 2014

Gluten Free Chocolate Cake with Garbanzo Bean Flour

Remember a couple of weeks ago when we announced the addition of Garbanzo Bean Flour to the Joseph's Grainery product line up and we promised some great recipes featuring it?  Well, guess what?  We like to keep our promises, and you won't be disappointed with this one - a Gluten Free Chocolate Cake made with Garbanzo Bean Flour (aka Chickpea Flour) that's so good, you won't even know it's gluten free.

Gluten Free Chocolate Cake with Garbanzo Bean Flour

Ingredients for the Cake:

3/4 tsp xanthan gum
14 Tbs cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1 c sugar
3/4 c sour cream, at room temperature
1/2 c vegetable oil
2 eggs, at room temperature
3/4 c warm water

Ingredients for the Ganache:

3/4 c heavy whipping cream
8 oz chocolate, chopped (we used chocolate chips)

Directions:  Preheat your oven to 350 degrees and grease a 9 inch round pan.  In a large bowl, place the dry ingredients and whisk to combine.  Create a well in the center of the dry ingredients and add the sour cream, oil, eggs and water - mixing to combine after each addition.  Scrape the batter into the prepared pan and place in the preheated oven.  Bake for approximately 35 minutes (or until a tooth pick inserted into the center comes out clean).  Allow to cool for 10 minutes before removing the cake from the pan.

While the cake is cooling, make the ganache topping.  In a small saucepan, heat the heavy whipping cream until it just is simmering.  Place the chocolate in a medium sized bowl and pour the hot cream over the chocolate.  Allow the cream to melt the chocolate for about a minute, and then mix until the chocolate is fully melted and the mixture is smooth.  Pour the warm ganache over the cake and gently spread toward the edges.  Allow to set at room temperature before serving.

on Square Market

This is quickly becoming one of our new favorite flours and we'll think you'll like it to!


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