Chocolate Marble Cake With Chocolate Ganache

Jan
2012
22

posted by on Food & Cooking

Today I made this gluten-free chocolate marble cake. It is also free of soy, corn, and refined sugar. I have only made one other marble cake and I was nervous about making my own recipe for one, but I decided to give it a try. I love that it came out moist, had good flavor, and was not even crumbly. It is a recipe I will probably make many times.

Here are some pictures on how to marble the batter:

Pour the vanilla cake base in the pan.

Pour the chocolate batter on top in three areas of the pan.

With a knife make swirls in the cake batter until it looks marbled.

Chocolate Marble Cake With Chocolate Ganache
Serves: 12
Ingredients
  • 1 cup extra light olive oil
  • 3/4 cups light agave
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups Pamela’s Gluten-Free Pancake Mix
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened almound milk
  • 1/4 cup unsweetened cocoa
  • 3 tablespoons hot water
  • 2 Tablespoons light agave
  • Chocolate Ganache:
  • 1/2 cup cocoa powder
  • 1/4 cup coconut oil
  • 4-6 Tablespoons honey
  • Hot water
Instructions
  1. Preheat oven to 325°. Combine the oil and 3/4 cup of light agave. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla extract.
  2. Sift together flour, baking powder, and salt. Add to oil mixture alternately with almond milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
  3. Spoon 1 1/4 cups batter into a small bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 2 Tablespoons of light agave.
  4. Spread remaining vanilla batter into a grease 9- x 13-inch pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife
  5. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack in the pan until cool.
  6. Ganache:Combine the cocoa powder and coconut oil in a small sauce pan over medium heat until smooth. Add the 4-6 Tablespoons of honey, until the sweetness is to your liking. The ganache will thicken and may ball up. When it thickens add hot water one Tablespoon at a time until it is the consistency of meted chocolate. Spread in a very thin layer over cake.

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