Last Easter we had a large gathering with my husband’s extended family. Food is always a major focus any time we get together so I wanted my dish to not be an exception. It was also one of my early opportunities to show others that the gluten free life style does not have to be one of want. Using a very simple gluten free cake mix in conjunction with a bit of “sexy” flair, I was able to create a masterpiece that looked amazing and tasted even better. The best part was how little work it actually took. The only problem you might run into is actually being willing to share this with others.
*Oven 350 F
Cake:
2 Betty Crocker Gluten Free Chocolate Devil’s Food Cake Mixes
2 Sticks Salted Butter Softened
1 Cup Water
1 1/3 Cup Daisy Sour Cream
1 Tbsp Instant Coffee Granules
1 Tsp Almond Extract
2 Tsp Real Vanilla
4 Tbsp Instant Chocolate Pudding Mix(Jello brand is GF safe)
6 Large eggs
Mousse Filling:
1 1/2 Cups Semi Sweet Chocolate Chips
1 1/3 Cups Whipping Cream
3 Tbsp White Sugar
2 Tbsp Instant Coffee Granules
2 Tbsp Vegetable Oil
1 Tbsp Real Vanilla
Frosting:
1 1/2 Cups Whipping Cream
1 1/4 Confectioners Sugar
1/3 Cup Unsweetened Cocoa
1/2 Tsp Real Vanilla
Chocolate Ganache:
9 Ounces Semi Sweet Chocolate Chips
8 Ounces Whipping Cream
Garnish:
1/2 Cup Fresh Red Raspberries
Cake:
1)Grease 2-9 inch round cake pans with shortening and then dust with white rice flour
2)In mixing bowl add all cake ingredients and mix on low 30 seconds, scrape bowl and then mix on medium for 2 minutes
3)Pour into pans evenly and put immediately into the hot oven for about 45-48 minutes or until the top feels springy to the touch
4)Cool in pan for 20 minutes and then take out and cool on wire rack completely
Mousse:
1)Put chocolate chips into food processor and grind until they are a fine powder
2)In a small saucepan combine 1/3 cup whipping cream and the sugar over medium heat until the sugar is melted and the mixture just comes to a boil
3)Slowly pour the hot cream into the food processor while it is running and then process for about 30 seconds to melt the chocolate
4)Scrape down the sides and add the coffee, oil and vanilla then process 20 seconds more
5)Let this cool until room temperature (helps to set the bowl on another bowl of ice)
6)Take the remaining cup of cream and whip it with your mixer in a very chilled bowl until it forms soft peaks
7)Gently fold the whipped cream and chocolate mix together to form the mousse and then refrigerate for 30 minutes
Frosting:
1)In another chilled mixing bowl beat together all frosting ingredients on high until stiff
Ganache: (wait to make until cake is completely built)
1)In a small pan heat the cream until boiling, put the chocolate chips into a bowl then pour hot cream over them and stir until completely melted
Building the Cake:
1)Once the cakes have cooled completely take out your favorite cake plate and put a tablespoon of frosting on the center, this will hold your cake in place
2)With a long serrated knife equally cut both cakes into two layers each
3)Place on layer of cake onto the plate and spread it with 1/3 of the mousse, repeat until you have all the cake layers on (no mousse goes on top of course)
4)With a wide frotsing spatula spread a large dollop of frosting along the side of the cake, hold the spatula upright and keep it straight while spreading until you cover the entire side
5)Now frost the top, don’t worry if it is not perfectly smooth, you can take your spatula and dip it into hot water and help smooth it out better
6)Put the frosted cake into the refrigerator to chill for 30 minutes (This is a great time to make that ganache)
7)Pull cake out and slowly pour the ganache over the top with a ladel or spoon, start in the center and gently pour just enough until it drips over the sides a bit (My ganache in my photo was slightly lumpy because I was not patient enough to let it melt all the way)
8)Garnish with fresh raspberries, dig in!