Gluten-Free Chocolate-Glazed Almond Layer Cake With Cherries
Updated May 2, 2024
- Total Time
- 1½ hours
- Cook Time
- 40 to 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12tablespoons unsalted butter, at room temperature, plus more to grease pans
- 225grams gluten-free flour blend about 1¾ cup, purchased or homemade (see recipe)
- 85grams almond meal (about ¾ cup)
- 1½tablespoons baking powder
- 1teaspoon fine sea salt
- 322grams sugar (about 1½ cups)
- 6large egg yolks, at room temperature
- 2tablespoons vanilla
- 1cup buttermilk, at room temperature
- 1cup plus 2 tablespoons heavy cream, more as needed
- 9ounces bittersweet chocolate, finely chopped
- 1tablespoon rum
- Cherry preserves
Nutritional analysis per serving (12 servings)
524 calories; 33 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 4 grams dietary fiber; 39 grams sugars; 7 grams protein; 331 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees, with a rack in the middle. Butter two 9-inch cake pans and line the bottoms with parchment.
- Step 2
In a large bowl, whisk together the flour blend, almond meal, baking powder and sea salt until well combined.
- Step 3
In a stand mixer with a paddle, beat 12 tablespoons butter for 2 minutes until light and fluffy; add the sugar and beat until light and fluffy, about 8 minutes. With the mixer on medium speed, add the egg yolks, one at a time, stopping to scrape the sides and bottom of the bowl with a rubber spatula. Beat in vanilla. Beat in half the flour mix, then drizzle in half the buttermilk until incorporated. Repeat with the remaining flour mix and buttermilk, scraping down the mixer sides between additions.
- Step 4
Bake for 40 to 45 minutes, until golden brown and the top of the cake is firm to the touch. Cool in the pan for 15 minutes. Run a knife around the cake edges and invert onto a cooling rack. Cool to room temperature.
- Step 5
Prepare the glaze: In a small heavy saucepan, heat the cream on low heat, to the boiling point, then stir in the chocolate and rum. Stir until melted and smooth, adding more cream if the mixture seems too thick. It should coat the back of a spoon. Turn off the heat and let the glaze cool until just tepid.
- Step 6
Spread the cherry preserves over the top of one of the cake layers. Take the other cake layer and stack it upside-down on top of the first layer. Pour the glaze on to the center of the cake, allowing the excess to flow down the sides. Smooth out the top quickly and evenly with a large offset metal spatula.
Private Notes
Comments
I made this cake exactly as written, using Bob's Red Mill 1-to-1 gluten free baking flour. The cake was lovely: a good consistency, fluffy, moist, and flavorful. And the cherry preserves with the almond flavor was delicious. I found the glaze/ganache, however, to be too heavy and too bitter for the cake. I would suggest either using less of it or perhaps a different frosting entirely.
I made this as written, with very little rise. I understand if there’s an acid such as buttermilk…lemon, vinegar, etc., baking soda is called for, but none here. An error? Or does the gluten-free flour not require?
I made this cake exactly as written, using Bob's Red Mill 1-to-1 gluten free baking flour. The cake was lovely: a good consistency, fluffy, moist, and flavorful. And the cherry preserves with the almond flavor was delicious. I found the glaze/ganache, however, to be too heavy and too bitter for the cake. I would suggest either using less of it or perhaps a different frosting entirely.
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