Gluten-Free Chocolate Pumpkin Cake with Ganache

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Average Rating: 4 | Rated By: 2 users

Without some type of pumpkin there just wouldn’t be Thanksgiving. For this Thanksgiving dinner, I wanted to make more than just a pumpkin pie, so I thought why not combine chocolate and pumpkin. This heavenly gluten-free chocolate pumpkin dessert came out so good! Honestly, it is the best dessert I made in a very long time, especially since I was using pumpkin as the base ingredient. I made gluten-free graham base from scratch, added a layer of heavenly chocolate pumpkin cake, and I topped it with chocolate ganache, need I say more? It may look complicated, but it is effortless to make. Total prep time for all 3 layers is under 20 minutes. Give it a try this year, I promise you won’t disappoint your family or friends.¬†

Ingredients

  • GRAHAM BASE
  • 1 cup gluten-free all purpose flour blend
  • 1/4 tsp. GF baking powder
  • 1/4 tsp. GF baking soda
  • 1/4 tsp. GF ground cinnamon
  • 3 Tbsp. Melted butter
  • 1 Tbsp. Coconut sugar
  • 1 Tbsp. raw honey or pure maple syrup
  • 1 Tbsp. Molasses
  • 1/4 cup milk, at room temperature
  • 1 large egg, whisked
  • CAKE LAYER
  • 1 can (398 ml.) organic pure mashed pumpkin
  • 1/2 cup pure cocoa powder
  • 4 large eggs
  • 2 tsp. Pure vanilla extract
  • 1 tsp. GF ground cinnamon
  • 1 tsp. GF ground nutmeg
  • 1 can (300 ml) gluten-free sweetened condensed milk
  • GANACHE
  • 1 cup GF dark chocolate chips or 8 oz. chopped GF chocolate
  • 1/2 cup cream
  • Instructions

  • For the BASE; Preheat oven to 325 F. Spray an 8-inch springform pan with cooking oil. Line the bottom with a circle of parchment paper. In a large bowl whisk together flour, baking powder, baking soda and cinnamon
  • In a separate bowl mix together butter, coconut sugar, honey and molasses until creamy. Whisk in egg and milk until combined. Add to dry ingredients and mix to combine. Spread the dough over the bottom of the springform pan and bake for 15 minutes. Remove from the oven to cool
  • For the CAKE; Place all ingredients in a food processor. Process until smooth. Pour over cooled base. Place on a rimmed baking sheet and bake for 1 hour. Cool in the pan and refrigerate overnight. The next day, remove the cake by loosening the edges first, then transfer onto a cake plate
  • For the GANACHE; Pour the cream into a small saucepan and place it over medium-low heat for a few minutes or microwave it in a bowl. It just needs to get hot, not boiling. Turn off the flame and gently distribute the chocolate through the cream and then let it sit for 5 minutes to give the chocolate time to melt. Using a spatula stir the ganache, then set aside until cool, it thickens as it cools. Pour over the cake. If the ganache is too thick add 1 tablespoon of hot cream or as needed


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