Ingredients
Scale
- 90 grams (~3 oz) of butter (approximately 1/2 cup) at room temperature
- 3/4 cup of sugar
- 1/2 cup of Ghirardelli Semi-Sweet Baking Chips
- 2 eggs
- 1/3 cup of rice flour or quinoa flour
- 3 Tbsp of potato starch
- 1 1/2 Tbsp of tapioca flour
- 1/2 tsp of xanthan gum
- 1/2 tsp of baking soda
- 1/2 tsp of baking powder
- a pinch of salt
- 1/2 cup of milk
- 1/3 cup of water
- 1/2 tsp of vanilla extract
FOR THE GANACHE:
- 1 cup of Ghirardelli 60% Cacao Bittersweet Baking Chips
- 1 1/2 Tbsp of butter
- 2 Tbsp of heavy whipping cream
Instructions
- Preheat the oven to 350°F (180°C).
- Butter a round mold of about 26 cm / 10 in (you can replace it with one of 24 cm / 9.5 in also).
- Beat the butter in a bowl or in the mixer until it is creamy (2 minutes approx).
- Then add the sugar and beat until creamy, for about 5 to 8 minutes (do not beat less than that time, because otherwise it will not achieve the consistency we are looking for).
- Add the melted chocolate, and then the eggs one by one.
- Unite everything very well.
- Mix all the dry ingredients and gradually add them to the butter mixture, as well as also gradually adding the milk and water. You then add a little bit of dry ingredients and some milk, then some dry ingredients and water, and so on, repeating until finished.
- Pour the mixture into the mold and bake for about 30 minutes.
- For the ganache: Melt the chocolate, butter and cream.
- Cover the cake with the ganache and place the berries on top.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Bakery
Keywords: Ghirardelli, chocolate. cake