Death by Chocolate Cake

Indulge in this rich and decadent Death by Chocolate Cake that perfectly balances traditional chocolate flavors with a creative twist of espresso and dark chocolate ganache. This cake is moist, velvety, and layered with a luscious chocolate mousse, making it a true chocolate lover's paradise. Ideal for special occasions or a sweet treat, this dessert meets dietary requirements by being completely gluten-free and nut-free.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 tablespoon instant espresso powder
• 1 cup heavy cream
• 8 ounces dark chocolate, chopped
• 1 tablespoon powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour.
2. In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract, and mix until well combined.
4. Stir in the boiling water and instant espresso powder until the batter is smooth.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
7. For the chocolate ganache, heat the heavy cream in a saucepan until just boiling. Pour over the chopped dark chocolate and let sit for 5 minutes. Stir until smooth.
8. Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of chocolate ganache on top. Add the second layer and cover the entire cake with the remaining ganache.
9. For the final touch, whip the remaining heavy cream with powdered sugar until soft peaks form and pipe decoratively on top of the cake.