- 1.5 cups gluten-free plain flour (I used the blue bag version of Cup4cup. You can find it at Williams Sonoma and various other places. It’s expensive but seriously worth it).
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup gluten free dark beer (I used a chocolate stout that my husband made).
- 2 teaspoons vanilla
- 2 tablespoons vinegar
- Coconut oil spray
Grab a large bowl, a flour sifter, and a medium bowl. Preheat oven to 375°F and grab a round 9″ cake tin. Spray the cake tin with the coconut oil.
Put the flour, cocoa, baking soda, and sugar into the flour sifter over the large bowl. Sift the ingredients into the bowl. Mix the vegetable oil, beer, and vanilla in the medium bowl with a whisk. Combine the wet into the dry ingredients and stir until combined. When you are ready to bake (i.e., make sure the oven is to temperature and your cake tin is prepped), add the vinegar and stir quickly to combine. This is the chemical reaction that is going to help your cake rise, so there is no time to waste. Stir just long enough to combine the vinegar, dump the batter into the cake tin, smooth the top, and put it in the oven.
Cook for 22-28 minutes until a toothpick comes out clean. Set aside the cake the cool for 5 minutes, then invert the cake onto a cooking rack. You can make the cake in the morning and then finish the rest of the cake later that same day.
Whiskey ganache ingredients:
- 8 oz chocolate chips, the darker the better
- 2 tablespoons unsalted butter
- 6 fl. oz heavy whipping cream
- 2-3 tablespoons whiskey
Whiskey ganache directions:
Grab a medium microwave-proof bowl and a silicone spatula. Put the chocolate chips and the butter in a bowl and microwave on 50% power in 30-second increments until the chocolate and butter have melted. Stir vigorously. Add the cream and whiskey, stir until smooth, and refrigerate for at least 30 minutes. This will be the middle layer of the cake. You don’t want it to run out the sides of the cake, which is why you want to refrigerate it to help it set up.
Irish cream buttercream ingredients:
- 2 sticks plus 5 oz. unsalted butter
- 2 cups powdered sugar
- 2 oz. Irish Cream liquer
Irish cream buttercream directions:
Let the butter come to room temperature. If you’re in a hurry, microwave it on 30% power for about 20 seconds. Place the butter in a stand mixer with the whipping paddle and cream the butter for about 1 minute until it starts to turn pale. Add the powdered sugar and the Irish Cream and put the mixer on slow until the sugar is incorporated. Continue to mix for 1-2 minutes until the buttercream has the desired consistency.
Cut the cake in the middle to create two layers. Making sure that the ganache has cooled enough to spread without getting too cold, layer the ganache on the first cake layer and spread out with a spatula. Don’t spread it all the way to the edge, since it will expand towards the edges when you add the second layer.
Add the second layer of cake, pushing down gently to help the ganache expand to the edges of the cake. Frost the top of the cake with the Irish cream buttercream. Decorate with grated chocolate if desired.
Note: I tend not to use too much buttercream frosting when I make cakes. You could easily make more of this frosting if you want to frost the sides of the cake.