We had the pleasure of participating in the Big Chocolate Show last weekend in NYC. So many talented chocolatiers and chocolate lovers made the event an incredible experience.
On Saturday, we presented a demonstration of this gluten free chocolate cake with chocolate ganache frosting.
Give it a try and let us know what you think.
Chocolate Chiffon Cake
aquafaba (fluid drained from one 15 oz can of chickpeas)
½ tsp cream of tartar
250 g sugar
80 g room temperature water
¾ C cold water
½ c avocado oil
224 g applesauce
190 g white rice flour
25 g cocoa powder
2 tbsp baking powder
½ tsp salt
½ tsp psyllium husk
2 oz Amore di Mona chocolate
1 oz agave
Preheat oven to 350 degrees F
Prepare aquafaba. Bring to boil, reduce until half the original weight pour into a mixing bowl, add cream of tartar and mix on medium speed until close to soft peaks
Meanwhile put sugar into a medium size saucepan, pour room temperature water over sugar (all the sugar should be wet)
Bring sugar to 245 degrees F. Do not stir slowly pour into mixing aquafaba.
After all simple syrup is incorporated, mix on high for 5 minutes or until a stiff peak forms
Sift together dry ingredients
Add water, oil and applesauce to dry ingredients
Melt chocolate and agave together
Once aquafaba is whipped to a stiff peak, fold into batter mixture 1/3 at a time, alternating with chocolate.
Bake for 25-30 minutes. (40-50 minutes in a nonmetal pan, unless cupcakes)
Chocolate Ganache Frosting
1 lb Amore di Mona chocolate
1 lb maple cream
12 oz grade A amber maple syrup
1/2 tsp flavoring extract of choice
Melt chocolate in microwave in 20 second increments
Warm maple cream and flavoring extract in microwave for 20 second increments until warm to touch or 90 degrees Fahrenheit
Mix maple cream into melted chocolate
Add maple syrup
Strain while pouring ganache over cake (ganache should still be warm)
Decorate as desired