• Laura

Gluten Free Black Forest Cake

Updated: Sep 10, 2019

I’ve always loved baking for my family and friends. Over the years I have baked many small surprise treats and some bigger treats for special occasions like birthdays, holidays and celebration. But, this cake is the first gluten free cake that I have made for a celebration.


For my sister’s birthday, I’ve decided to make a four layer gluten free black forest cake. It was such a big success, so much so that I made another one two days later for my best friend’s graduation party brunch that I hosted.


I have to tell you, I absolutely love gluten free baking. Yes, it can be challenging to get the textures right, and it requires some improvisation and experimentation. I had read online that people complain that gluten free treats are very dry and I didn’t understand what they were talking about, until a few weeks ago, when I tasted one of the worst brownies in my life from a catering at an event I was attending. It was gluten free, too sweet, and so dry it completely crumbled as soon as I tried picking it up. Trust me, this cake will be nothing like that. It is moist (sorry to all of you who hate that word), fluffy and absolutely delicious.


The very secret ingredient in this cake are beans which you will not even be able to taste under the massive amount of chocolate, so don’t worry about that and just trust me! So let’s get started.


Ingredients (for one cake, makes two layers) * make two of these:

2 eggs

1 can (230 grams) beans (I used borlotti beans)

1 table spoon sugar

3 tablespoons dark cocoa powder

2 tablespoons gluten free flour mix

½ pack (5 grams) baking powder

Pinch of salt

Splash of milk


Ingredients for the filling:

200 grams good quality dark chocolate

500 ml heavy whipping cream

2 cups frozen sour cherries

Sour cherry jam

Coffee


Instructions

Separate the eggs. Add a pinch of salt to the egg whites and beat until stiff peaks form. Add sugar to the egg yolks and beat until they turn light yellow and fluffy.


In a blender, blend the beans with a splash of full fat milk until a smooth paste forms. Add the paste to the egg yolks and combine. Once these are well incorporated, add the flour and cocoa powder and mix well. Lastly, add the egg whites and mix lightly, making sure the mixture stays very fluffy.


Line your cake pan with baking paper and pour in the mixture. I used a small baking pan (18 cm/7’’). Bake at 180 degrees Celsius (356 degrees Fahrenheit) for 25-30 minutes and let it cool before cutting it in half. If you want a four layer cake, repeat this process.


Take 2/3s of your dark chocolate and melt it slowly with a little bit of heavy cream until you get a ganache cream. Whip the remainder of the heavy cream until it reaches a fairly firm consistency, but be careful not to overbeat it.


Once the cakes have cooled, slice them so you get 4 even layers. Take a few tablespoons of dark, freshly brewed coffee and pour it on the first layer. Wait unit it gets absorbed by the cake, then spread a layer of sour cherry jam. Put the whipped cream into a piping bag, and pipe the first layer of filling on it. You can get creative in decorating your layers. On some, I put only whipped cream and sour cherries, and then made a second layer full of chocolate ganache. Have fun with this part, just make sure to put a little bit of coffee on every cake layer, so it doesn’t get dry. Once you are done decorating, put the cake in the fridge to cool and firm up.


When you are ready to serve, take the remainder of your chocolate and melt it with a tablespoon of coconut oil until you get a fairly runny glaze. Take the cake out of the fridge, pour the warm glaze all over it and enjoy!




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