Gluten Free Chocolate Ganache Cake

Yesterday I was having a serious craving for chocolate, so I made a white cake with chocolate ganache filling and a chocolate butter cream frosting. Recipe below (and even though there's a lot to it, it's very easy). Enjoy!

Gluten Free White Cake

2 cups of your favorite gluten-free flour blend (or 2 cups of cake flour for a wheat recipe)

1 cup granulated sugar

2 tsp baking powder

pinch of salt

1.5 sticks softened butter

2 tsp vanilla

.5 cup milk

3 eggs

2 greased and floured 8-inch pans

1. Preheat oven to 350F.

2. Sift the flour, and then mix with the sugar, powder, and salt.

3. Whip the butter until it is light, and then cut into the flour mixture.

4. Whisk the eggs with the vanilla until well mixed, then add to the flour.

5. Whisk in the milk to the mixture, and stir until well combined.

6. Pour the mix into the pans, and bake for about 24 minutes, or until an inserted toothpick comes out clean.

7. Once the cakes are done, pull out of the oven and let cool completely on a cooling rack.

Chocolate Ganache

9 oz bittersweet chocolate

1 cup heavy cream

1. Finely chop the chocolate in either a food processor or with a knife. You'll want a consistency as seen to the right.

2. In a small saucepan, constantly stir the cream at medium heat until it comes to a boil. Take off the heat and add immediately to the chocolate. Stir until chocolate is completely melted and the ganache is fully mixed.

3. Either let the ganache cool at room temperature, or put in the fridge to cool down.

Chocolate Buttercream Frosting

.5 cup butter, room temperature

4 cups confectioners sugar

6 tablespoons cocoa powder

1 tablespoon vanilla

about 4 tablespoons milk

1. Cream the butter in a medium bowl until fluffy.

2. Add the cocoa powder and vanilla, and mix until well blended.

3. Slowly add the sugar, whipping each time until well blended.

4. Add the milk tablespoon by tablespoon to the mixture until the frosting is light and creamy.

Construction:

1. Flip one of the cake layers onto a plate. If you're afraid of the cake breaking as it comes out, use a knife to go around the perimeter of the cake to separate it from the pan.

2. Whip the ganache with a fork or whisk. If the ganache is at room temperature, it appear like a thick sauce; if it is refrigerated, the ganache can be whipped into a lighter filling. Whichever method is up to you. I personally like the consistency of it as a sauce.

3. Use the same methodology as step one to place the other cake on top of the one on the place. If the cakes or the ganache have not fully cooled, the cakes will slide around, so ensure that you've let them cool completely.