Though the holiday season may be more closely associated with pie, there’s nothing quite as decadent as a homemade chocolate cake. And this rich, chocolate-filled recipe sure delivers. The best part? This cake is entirely gluten-free, making it friendly for the whole family.
This recipe is courtesy of Amy Green for Hershey’s.
Heat oven to 350 degrees F.
Lightly grease sides of 12-by-16-inch jelly-roll pan; line bottom of pan with parchment paper.
In a medium bowl, whisk together almond milk, applesauce, teff flour, and vanilla; set aside.
Break unsweetened chocolate into smaller pieces; place in medium microwave-safe bowl with grapeseed oil.
Microwave at medium power (50 percent) for 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chocolate is melted.
Place chocolate mixture in bowl of stand mixer fitted with paddle attachment. Mix on medium speed, gradually adding the coconut sugar.
Mix for about 3 minutes or until the mixture has cooled.
Add eggs; mix until combined.
Mix in reserved almond milk mixture.
Sift together cocoa, baking powder, baking soda, salt, and guar gum; add to wet ingredients.
Mix until combined.
Spread batter in prepared pan; tap pan several times to even out batter.
Bake 15–20 minutes, or until wooden pick inserted in center comes out with just a few moist crumbs.
Cool completely in pan on wire rack.
Invert cake onto large cutting board. (Cake is tender; handle very carefully.)
Remove parchment paper.
Cut cake into four 4-by-12-inch layers.
Cover; set aside until ready to assemble cake.
In medium glass bowl, place chocolate chips.
In small saucepan over medium heat, heat whipping cream until very warm, but not boiling.
Pour over chocolate chips; let stand for about 5 minutes.
Stir or whisk until chips are melted and mixture is smooth.
Cool until thickened, but still pourable, about 25–30 minutes.
In bowl of stand mixer fitted with whip attachment , beat egg and egg yolks at medium speed until increased in volume.
Meanwhile, in small saucepan, combine heavy cream and maple syrup.
Whisk constantly over medium heat until mixture comes to a full boil, about 2 minutes.
Remove from heat.
Increase mixer speed to medium-high.
Gradually pour hot maple mixture down the side of bowl and into eggs.
Reduce speed to medium; beat 3–5 minutes, or until mixture cools to room temperature.
Continue beating at medium, adding one tablespoon butter at a time, beating after each addition until thoroughly blended before adding the next tablespoon.
Mixture will start to look curdled.
Continue beating and adding butter. It will come together.
Once all butter has been added; stir in salt.
Makes about 4 cups buttercream.
Place blueberries on paper towel or clean dish towel.
Remove leaves from strawberries and slice 1 pound of strawberries from top to bottom. Leave the rest of the berries whole.
On paper towel to absorb excess moisture, place strawberry slices in single layer.
On large serving platter, carefully place one cake layer.
Evenly spread 1/2 cup buttercream on surface; top with layer of strawberry slices.
Top strawberries with second cake layer.
Repeat layering process ending with fourth cake layer.
Frost top and sides of cake with buttercream.
Refrigerate about 30 minutes or until frosting is chilled and set.
Pour ganache over the cake, covering top completely and allowing some to drip down cake sides.
Top cake with blueberries and remaining whole strawberries.
Cover; refrigerate leftover cake.