I love to bake, but recently encountered a big problem….a child who has a gluten allergy. It’s so hard nowadays, as there are so many food allergies or sensitivities within families. My husband and I are currently reading every product label and adjusting our family’s diet to try and include main courses and sides to accommodate all of us. Desserts should be no different!
I took the Chocolate Chocolate Cake recipe from the Wilton website and changed the all-purpose flour to gluten free “1-to-1 baking flour” I found at my local store. According to the package, I can use this blend to replace wheat flour in my baked goods. I’m game!
I decided to try to this cake recipe with the new Easy Layers! 4 Piece Loaf Cake Pan Set. One cake mix or a single batch of batter is enough to fill all four pans, and most ovens have the space to accommodate all four pans baking at once.
I preheated my oven to 350. In the microwave, I melted 1 cup (6 oz) of chocolate chips and 1-1/2 sticks of butter. I stirred with a silicone spatula to combine and added the granulated sugar, one egg at a time, and the vanilla and used my hand mixer to mix it all together. Next, I added half a cup of the gluten free “1 to 1 baking flour”, the baking soda, and salt. Once that was combined, I added the remaining flour and the water.
I used vegetable spray to coat my pans. If you are dealing with any type of food allergy, be sure to read every label from your cooking sprays to your extracts. The cake recipe actually made enough for five layers, so once my four layers were done, I washed out one of the pans, sprayed it again, and baked the last layer. I could have also made that extra cake batter into cupcakes.
My layers took approximately 16 minutes to bake. I used a plastic knife around the edges of my pans to loosen the cakes, cooled the layers in the pans for 10 minutes on my cooling grids, and then flipped them out of the pans to fully cool.
While the layers were cooling, I made a peanut butter ganache. Luckily, we do not have a nut allergy in my family. The Chocolate Chocolate Cake Recipe instructed to use the other cup of chocolate chips over the warm cake, but I did not do that. I used those semi-sweet chocolate chips for my ganache.
Chocolate and Peanut Butter Ganache
Here is the ganache recipe I found online:
6 oz semi-sweet chocolate chips
¼ cup smooth peanut butter
½ cup heavy cream
½ teaspoon vanilla extract (Wilton’s is gluten free)
Simmer cream and vanilla extract for 3 minutes. Pour cream over chocolate chips and peanut butter, allow mixture to stand, and then stir until smooth.
Because of the extra 1 oz of chocolate I used, my ganache was not very runny. If you would like a more liquid ganache, just add another ounce of heavy cream. I was okay with this and started to assemble my cake. I put down the first layer, added ganache, spread it with my angled spatula, and topped with another layer. I continued this until all my layers were used.
I then spread a generous amount of ganache on top, pushed it over the top a bit, and topped with crushed peanuts. A quick way to crush/chop peanuts is to put them in a zipper type bag and use a rolling pin. No more chopping by hand!
I hope you enjoy this recipe as much as my entire family did.
Gluten Free Chocolate Ganache Layer Cake
2 cups (12 oz.) semi-sweet chocolate chips divided
3/4 cup (1 1/2 sticks) butter or margarine
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract (Wilton’s is gluten free)
2 1/2 cups gluten free “1 to 1 baking flour”
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups water
Chocolate Peanut Butter Ganache
- 1 cup (6 oz.) semi-sweet chocolate chips
1/4 cup smooth peanut butter
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract (Wilton’s is gluten free)