Fudgy Chocolate Hazelnut Cake with Fudge Glaze (Gluten-free, Dairy-free, Egg-free, Soy-Free)

This chocolate cake recipe produces a rich, moist, fudgy cake. The Icing is based on ganache and has wonderful mouth-feel which normally comes from cream and butter.  The use of coconut milk produces the same results and can be enjoyed by people who are dairy intolerant.  If the cake recipe is too intimidating, just make the icing and serve it on frozen desserts as a special treat.

Fudgy Chocolate Hazelnut Cake with Fudge Glaze (Gluten-free, Dairy-free, Egg-free, Soy-Free)

You will need a kitchen scale for this cake recipe.  They are inexpensive and invaluable for this type of specialty baking. 

Preheat oven to 325 degrees

Prepare 9 inch layer pan or 10 inch springform pan by putting canola oil on a paper towel and coating pan completely with the oil. Then place a circle of parchment paper or wax paper in the bottom of the pan and grease that as well.

Combine in bowl and mix with a fork

44 grams sorghum flour

68 grams potato starch

32 grams tapioca starch

42 grams hazelnut flour or meal (This is available from Bob’s Red Mill)

173 grams sugar

40 grams Hershey’s Cocoa (Unsweetened)

¾ teaspoon xanthan gum

1 teaspoon baking soda

½ teaspoon salt

In large mixer bowl combine well

½ cup canola oil

1 tablespoon EnerG Egg replacer mixed into ¼ cup very warm water

½ cup unsweetened almond milk

1 teaspoon vanilla

You will also need ½ cup hot brewed coffee for the next step.

Add the dry ingredients to the liquids in a few portions alternating with the ½ cup hot brewed coffee.  Start with the dry ingredients and end with the dry ingredients.  Beat for 3 minutes on high.

Pour into prepared pan and bake for 30 minutes.  Check for doneness with toothpick inserted in middle.  It should come out clean.  If not done bake a few more minutes and check again.  The baking time will vary with pan size so be patient and keep checking.

Place the cake still in the pan on a cooling rack for 15 minutes.  Remove cake from pan and place it gently onto the rack and allow to cool completely.

Fudgy Glaze

½ cup coconut milk.  Be sure to shake can well before opening.  (I store the extra coconut milk in a tightly sealed plastic container in the fridge.)

2 tablespoons corn syrup

4 ounces Enjoy Life chocolate chips (They are allergen –free)

1 tablespoon Hazelnut Liqueur like Frangelica

Bring coconut milk and corn syrup to simmer in small saucepan on stove.  Remove from heat and add chocolate chips.  Cover with lid and let sit for 8 minutes.

Stir slowly to combine the now melted chocolate chips into the mixture. Add the liqueur and stir until smooth.  If too thin you can chill it.  It should be spreadable but not too runny.

When cake has cooled completely place cake on serving plate and pour glaze over cake. Use a spatula to spread the glaze over entire cake.

Enjoy!

This glaze is delicious and you can use it on   many desserts.