Chocolate Cake with Ganache, Whipped Cream & Berries
This is an often requested family favorite chocolate cake with ganache and whipped cream.
I start with two layers of this Flourless Chocolate Cake recipe, followed with a chocolate ganache, homemade whipped cream and fresh berries. Yes, I said ‘flourless’ chocolate cake, it actually uses black beans but you would never know it.
Gluten Free Flourless Chocolate Cake
Makes 1 9″ cake or 12 cupcakes
1 15 oz can black beans, drained and rinsed
1 Tbsp. water
1 Tbsp. vanilla extract
6 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 Tbsp. butter, softened
1/2 C. sugar
5 eggs
- Preheat oven to 300 degrees F. Grease and flour 9″ cake pan. I use cocoa powder instead to ‘flour’ the pan.
- Process or puree the beans, water and vanilla until smooth. I add one of the eggs here as well to provide a bit more liquid.
- Cream butter and sugar together in a mixing bowl. Add eggs and beat on medium until the mixture becomes fluffy, a few minutes.
- Add bean mixture and mix until combined. Then add cocoa powder, baking powder, baking soda and salt. Beat until smooth and creamy.
- Pour batter into prepared pan and bake for 40 – 45 minutes (28 minutes for cupcakes) or until a toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes, then remove from pan and let cool completely.
Cake keeps best when tightly wrapped or covered…if it lasts that long. We like to eat it plain, but it’s also yummy with chocolate ganache and whipped cream.
Chocolate Ganache
1 C. heavy cream
2 Tbsp. butter
2 C. chocolate chips (Whatever you prefer. I like dark, but everyone else likes semi-sweet so that’s usually what I use.)
2 Tbsp. brewed coffee (optional, I don’t use this because I don’t like coffee.)
Pinch of salt
- Add heavy cream and butter to a small saucepan and heat on low until the butter has melted and the cream is warmed.
- Add chocolate chips to a large glass or ceramic bowl, pour the warm cream and butter mixture over the chocolate chips. Add brewed coffee and salt. Allow to stand for about 3-5 minutes to soften the chocolate chips completely.
- Stir briskly to combine and until smooth.
- Allow to cool slightly, then use as filling between layers and spread on top, allowing to flow down over the edge.
Perfect Whipped Cream
Makes 2 cups
1 C. cold heavy whipping cream
2 Tbsp. sugar, honey, or maple syrup
1/2 tsp. vanilla or other flavorings or liquors
- Place mixer bowl and whisk or beaters in freezer for at least 20 minutes to chill.
- Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
- Do not over beat.
Top the cake with whipped cream and berries, and serve.
For a shiny glaze on the berries, simply melt some jelly and coat the berries in a bowl or brush on. Further instructions in the links below.
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