Quinoa and cacao (chocolate beans) both originated in South America and complement one another perfectly in this luscious gluten-free chocolate layer cake. Note that you will need to make two batches of our Rich Chocolate Cake for this recipe. It’s best to make the cake layers ahead of time (store them overnight at room temperature beneath upturned mixing bowls) and frost the cake the next day.
- 2 8-inch Rich Chocolate Cakes, baked and cooled
- 6 tablespoons best-quality raspberry jam
- 6 ounces unsalted butter, cut up
- 8 ounces 70 percent dark chocolate, finely chopped
- 1 cup (3½ ounces) confectioners’ sugar
- 3 tablespoons milk, whole or low fat
- Pinch of fine sea salt
Flip one of the cake layers so the flat bottom is now on top and place it on an upturned 8-inch cake pan, which will allow easier handling when you assemble and frost the finished cake. Spread 4 tablespoons of the raspberry jam evenly over the surface. Place the second layer on a sheet of foil, again flipping it so that the flat bottom is on top. Spread the remaining jam in a very thin layer on the sides of both layers and leave until set, about 1 hour.
Place the butter in a heavy-based pan over low heat and let melt. Remove from the heat and add the chopped chocolate, swirling the pan by the handle to mix. Let stand for 3 minutes, and stir until smooth. Let cool to room temperature.
Place the confectioners’ sugar in a large bowl, and whisk in the milk and salt. Vigorously whisk in the chocolate mixture. Chill for about 5 minutes (watch carefully or the mixture will stiffen too much) and finish stirring with a silicone spatula to make a spreadable frosting.
Spread about one fourth of the frosting over the base layer, which is on the upturned cake pan, covering the raspberry jam. Top with the remaining cake layer, making sure that the smooth, flat side forms the top of the cake. Press down very gently. Cover the surface of the cake with frosting, swirling it decoratively, and spread the remainder evenly over the sides. Refrigerate the cake to set the frosting. Slide a wide spatula or the removable base from a fluted tart pan under the cake, being sure to loosen the frosting around the base, and transfer to a flat platter. Store in the refrigerator, but allow to stand at room temperature for 10 minutes before serving.
Before serving, let stand at room temperature until the chocolate frosting regains its shine, about 15 minutes.
Calories: 520, Carbohydrates: 49 g, Protein: 6 g, Fat: 35 g, Cholesterol: 125 mg, Sodium: 55 mg, Fiber: 49 g
Recipes © copyright 2013 by Jacqueline Mallorca. The author of more than a dozen cookbooks, Jackie Mallorca’s most recent titles include The Wheat-Free Cook and Gluten-Free Italian.