Last week, we had a family birthday to celebrate and I needed a small, gluten-free cake that I could make in an hour without using the oven. It was 90 plus degrees out and turning on an oven was the last thing I wanted to do. Amazingly enough, after a quick internet search, I was able to make it happen!
Coming to my rescue was none other than my favorite baking mix – Pamela’s Baking and Pancake Mix . I have said it before and I’ll say it again – I love this mix. I use it for pancakes, muffins, cookies and now cake!
On Pamela’s website, I found a recipe for bread that was prepared in the microwave! I tried the recipe and it worked fabulously! I was shocked, excited, and absolutely thrilled. I knew if I could make bread in the microwave, I could make cake.
Using the Amazing Bread in about a Minute recipe as a starting point, I added a few additional ingredients and created a recipe for the beautiful cake you see before you!
Chocolate Ganache Gluten-free Cake
1 tsp oil (I use coconut oil!)
3 tablespoons buttermilk
1 teaspoon water
1/4 teaspoon vanilla
1 &1/2 tablespoons of sugar
Using a fork, mix the above ingredients until well blended.
In a small bowl mix, the following dry ingredients:
1/3 cup Pamela’s Baking and Pancake Mix
1 teaspoon baking powder
1 tablespoon cocoa powder
Blend the dry ingredients with the egg mixture and using a spatula transfer the batter to a microwavable bowl. I used a 2 cup ramekin, which worked really well, since the sides are straight and that allowed me to easily slice the cake to create a layered cake! Place in the microwave for 2 minutes on high.
Remove the ramekin from the microwave. It will be very hot! Loosen the sides of the cake and turn it over onto a cooling rack. If it looks like the bottom of the cake is not quite done, just place it back in the ramekin and microwave a little longer! It sounds crazy, but it works!
After the cake has cooled, slice it into three layers.
Prepare the ganache. Heat one cup of cream and 1 1/2 cups of chocolate chips in a double boiler over simmering water. Allow the cream & chocolate chips to gently heat then stir until smooth. Remove from heat, stir in 1/2 tsp vanilla and allow the ganache to cool.
To create an extra glossy ganache add 1 tablespoon of corn syrup with the vanilla.
Spread the ganache between the cake layers, stacking them on top of each other.
Cover the entire cake with the ganache. To create the dripping chocolate, heat ganache slightly so it pours easily!
It’s time to eat cake!!