- 90 grams of butter (about 3 oz, or 1/2 cup) at room temperature
- 3/4 cup of sugar
- 1/2 cup of couverture chocolate (you may also use chocolate chips)
- 2 eggs
- 1/3 cup of rice flour
- 3 tablespoons of potato starch
- 1 1/2 tablespoons of tapioca flour
- 1/2 teaspoon of xanthan gum
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- A little bit of salt
- 1/2 cup of milk
- 1/3 cup of water
- 1/2 teaspoon of vanilla extract
FOR THE GANACHE:
- 1 cup of couverture chocolate (you may also use chocolate chips)
- 1 1/2 tablespoons of butter
- 2 tablespoons of liquid cream
- Preheat the oven to 350°F (180°C).
- Butter the surface of a round pan of about 26 cm (10 inches; it can be replaced by one of 24 cms too, i.e. 6 inches)
- Beat the butter in a bowl or mixer until it gets a creamy consistency (2 minutes approx.)
- Then add the sugar and beat it until the mix becomes smooth, i.e. for about 5-8 minutes (do not beat less than that time, because it will not achieve the consistency we’re looking for).
- Pour the melted chocolate to the mix, and then the eggs one by one.
- Unite everything very well.
- Mix all the dry ingredients and then start adding them to the butter mixture, as well as intercalating with milk and water. In other words, it would then be a little bit of dry ingredients and a little milk, then a little bit of dry ingredients and water, and so on. Repeat until finished.
- Pour the final mix into a mold, and bake for about 30 minutes.
- For the ganache: Melt the chocolate, butter, and cream.
- Cover the cake and place the berries on top.