Print
Description
A rich, moist gluten-free black velvet cake topped with a striking spiderweb ganache, perfect for Halloween or any spooky celebration.
Ingredients
Scale
- For the Cake:
- 2 1/2 cups gluten-free all-purpose flour blend
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1/4 cup black food coloring
- For the Spiderweb Ganache:
- 12 ounces dark chocolate, finely chopped
- 1 1/2 cups heavy cream
- 1/4 cup light corn syrup
- 1 tablespoon unsalted butter
- White chocolate for spiderweb design
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans using gluten-free flour.
- In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- In a small bowl, stir together the white vinegar and black food coloring. Add this to the cake batter and mix until the batter is a uniform black color.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the ganache: Place the chopped dark chocolate in a heatproof bowl.
- Heat the heavy cream and corn syrup in a saucepan over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream mixture over the dark chocolate. Let it sit for 5 minutes, then whisk until smooth.
- Stir in the butter until melted and combined.
- Let the ganache cool slightly until it reaches a spreadable consistency.
- Pour the dark chocolate ganache over the cooled cake layers, spreading evenly.
- Melt the white chocolate. Drizzle it onto the dark chocolate ganache in concentric circles.
- Use a toothpick or skewer to drag lines from the center outwards, creating a spiderweb effect.
- Allow the ganache to set before slicing and serving.
Notes
- Ensure your gluten-free flour blend contains xanthan gum, or add 1/2 teaspoon if it does not.
- For a deeper black color, you can add a little more black food coloring.
- Chill the ganache slightly if it is too thin to spread.
- White chocolate can be melted in the microwave in 30-second intervals, stirring in between.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Ganache Preparation
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Gluten-Free Black Velvet Cake, Spiderweb Ganache, Halloween Cake, Spooky Dessert, Chocolate Cake, Festive Cake, Easy Gluten-Free Baking