The Best Gf, Vegan, Soy-free, Salted Chocolate Ganache Recipe for Rich Chocolatey Cupcakes

Bonjour my lovelies,

This is the last post in the Valentine's DIY Love series and I thought to end it on a gorgeous, chocolatey, vegan, gluten-free cupcake note!

Hard to believe but those beauties are gluten-free & vegan! Yes, I know. Amazing, magically decadent and delicious.

I would personally make these and give them with a bnch of different colour lipstick kisses with a note that explains what each kiss is for, kinda like this...

                                     

The pic is from boholoco.com because I didn't take a pic of the one's I did for Poppa Bear last Year's Valentine's. I also did it a bit differently, I had these cute small envelopes, wrote on the outside what each kiss was for, used loads of different lip colours and put a cut out paper kissed piece of my lip imprint, then wrapped it all in pretty ribbon. It went over really well!

Here is a fun idea of how you can incorporate the cupcakes into a romantic or scary or action flick movie night for Valentine's, it need not be expensive either. I tried to add the link to momsandmunchkins.ca to get you the free printables but for some weird reason it would not load, no matter what I tried. At least you have a pic with a good idea. Below the first pic is a cheapie breakdown idea from the sweetsandsavorylife.com blog.

                         

                              

I am including a recipe for the vegan gf chocolate cupcakes from The Pretty Bee blog, I changed some ingredients and added coffee to the adjusted liquids because as a Chef, I like the enhancing flavour coffee adds to chocolate. It was not enough to make it taste like coffee because I don't care for coffee as I am an avid tea drinker, however, I have noticed the taste difference when it's not in there. I used her recipe as I wanted to try something different and because she also includes a vegan vanilla buttercream for those of you who prefer both vanilla buttercream and chocolate ganache choices be on offer. Both are splendid. I am putting the link to her blog and down below my pics and ganache recipe follow, which is a decadent chocolate bowl of, slather it everywhere delightfulness! Yes, you may slather it everywhere, it will be our little secret.

( I used Bob's Redmill Flour which can be a bit beanie at times, so I make my cupcakes the night before to allow the flavours to mellow and settle. You may use a gluten-free boxed mix if you prefer to make life easier, I won't judge. Do as you please and are able to.

                                   

Vegan Chocolate Cupcakes with Vanilla Bean Frosting.

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Easy chocolate cupcakes with creamy vanilla bean frosting.

Author: The Pretty Bee

Recipe type: Dessert

Serves: 12

Ingredients

• 1½ cups gluten free flour blend (all purpose flour works well, too!)
• 1 cup turbinado sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup canola oil
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1 cup water (I use half water and half coffee)
• for frosting:
• 3 Tablespoons vegan buttery spread
• 2-3 Tablespoons almond milk
• 4 cups powdered sugar (I prefer the corn free kind from Whole Foods)
• ½ vanilla bean pod, inside scraped out to get the seeds

Method

1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the oil, water, vinegar, and vanilla extract. Stir until combined.
4. Spoon the batter into the cupcake liners, filling them about ⅔ full.
5. Bake at 350 degrees for about 20 minutes.
6. Cool in pan, then move to a wire rack to cool completely.
7. Make the frosting: In a large bowl, beat the vegan buttery spread and the vanilla bean on medium speed. Add one cup of the powdered sugar and continue to beat. Add a little of the almond milk, then more powdered sugar, and keep alternating until all the powdered sugar is in the mixing bowl. If the frosting is too thick, add a bit more almond milk.
8. Frost cooled cupcakes. Store the frosted cupcakes in the refrigerator.

http://theprettybee.com/2014/09/vegan-chocolate-cupcakes-vanilla-bean-frosting.html 

These were my cupcakes...           

              

                                                Chocolate cake batter fun!

              

                                                      Ready to bake

              

Let these sit overnight if you use a strong tasting flour, I place them in ziploc bags and freeze em'.

Now it's salted chocolate ganache making time. Whoohoooooooo!!!! Make this the day of serving or make ahead 2-3 days and coat cupcakes then freeze right away. The day of serving, remove from freezer and let sit 15 minutes on counter.

THE BEST GLUTEN-FREE, VEGAN, SALTED CHOCOLATE GANACHE

INGREDIENTS:

500 Ml Coconut milk

2 Tbsp Earth Balance Margarine (soy-free)

1/4 Cup Maple syrup or agave

2 Pkgs. Enjoy life chips (283g each)

2 Tbsp Vanilla extract

1 ½ tsp grey sea salt

*For cinnamon add 1½ tsp cinnamon (This is optional but I really find it adds a wonderful punch, whisk it in at the very end, you will see how awesome it is!)

 

Method:

-Heat coconut milk, margarine, add shortening, and whisk

-Our over chips in a bowl, whisk til smooth, whisk in salt

-Add vanilla and whisk well.

-Place plastic wrap touching and covering all ganache top to prevent skin from forming, chill 3-4 hours until scoopable with a spoon, thickened but still a bit loose. You don't want to pipe it, this gets spooned over your cupcakes.

-Spoon over cooled cupcakes until well covered, add sprinkles, cool in fridge for 15 minutes and serve.

They can be frozen and keep up to 1-2 weeks in the freezer.

 

            

                       Aw yeah, chocolate love happening right here baby!

             

Yumminess in the making, I highly recommend you be a dear and sacrifice yourself to taste some. Just to be sure it's good and all ;P

             

It should look like this and have this consistency when out the fridge, if it has gotten too hard leave it on the counter for about 30 minutes and see if it's right. I beat it with a hand mixer for 30 seconds if it's a bit too stiff, this gives the right pouring texture.

               

                                                     Sprinkleration time!

               

Placing them in the fridge really stiffens up the texture and makes for a wonderful mouth feel when you bite it. Now for the hard part, waiting...

                               

               You must sacrifice and taste test once more, you're so kind hearted, you giver you.

                              

                                                   2 bites are a good idea

                            

Here you go, I made some with chocolate that were vegan and some non-vegan carrot cake one's for others who requested something cream cheesy. I hope this ganache recipe works well for you and adds that extra touch to your special occasion. Leave your comments or questions down below and let me know how it goes.

                      

Poppa Bear and I wish you a wonderful and blessed Happy Valentine's Day Everyone!

                                         Remember to fill it with love and great memories.
                                                

   

Gluten free Nutella Chocolate Decadence Mocha Cake, Christmas DIY Continues

Bon matin everyone!
You want a decadent and delicious showstopper of a dessert? Well, this one is it!

Isn't it beautiful? I was worried it wouldn't turn out because I had not done a drizzled ganache in years! Turns out, it's like riding a bike; you never forget.

Let me introduce you...

This is my Gluten-free, Nutella Chocolate Decadence Mocha Cake, and it is a delectable, rich, heavenly, girdle busting, celebratory, ooh's & aah's, sexy cake!

This is a new holiday treat that is going to become a classic in your holiday roster of desserts. It's labor intensive but worth all the effort.

It has 6 steps, from making the cake mix, to the cake, frosting's, fillings, and decorative touches.

Do not be stressed, take your time, read through the recipe two to three times, and you can even make it over 3 days should it be easier for you. I make it over 2-3 days, depending on the amount of work I have to do for a party and leave the final decorations for the morning of. If you need to, you can make the cake and freeze it in advance, however, you must make sure to wrap it well once chilled, so it doesn't get an off taste or pick up any flavours from your freezer. Do not keep it near fish, garlic, or strong flavours when chilling or freezing; as chocolate picks up and absorbs other flavours very easily. This cake costs too much, is too much effort, and so wonderfully delicious, that you don't want to end up having to throw it away. If serving from frozen, leave the cake out of the freezer on the counter for at least 3-4 hours, to ensure it's thawed.

I hope you are brave and enjoy getting messy when making this spectacular marvel of scrumptious yumminess!

It begins with Sarah's GF flour blend for cake and then my recipe for a rich tasting, moist, chocolatey cake, which follows, along with the scrumptious filling & frosting, down below.

Sarah's gluten free flour blend:

AUTHOR: Sarah Bakes Gluten Free

http://www.sarahbakesgfree.com/2012/05/sarahs-gluten-free-flour-blend.html 

SERVES: 9 cups

INGREDIENTS

• 4 cups brown rice flour
• 2 cups sweet white sorghum flour or white rice flour*
• 2 cups potato starch
• 1/2 cup tapioca flour or starch
• 1/2 cup corn starch**
• 5 teaspoons xanthan gum

Gluten-free Nutella Chocolate Decadence Mocha Cake 

(This cake is 4 layers and easily serves 14-16 people, with leftovers.)

 

Gluten-free Chocolate Cake

(Makes 1 8" cake, you need 2 recipes of this cake, cut each cake in 2 when it has cooled.)

Ingredients:

1 1/2 Cups Sarah's Cake Flour Mix

3/4 Cup Chickpea flour

1 Cup Organic Brown sugar

1 Cup Organic Cane sugar

1 1/2 tsp Baking powder

1/2 tsp Baking soda

3/4 Cup Brute Cocoa Powder (I use Cacao Barry)

2 tsp Pink Sea Salt

1/2 Cup Milk of choice (I use cashew milk)

1/2 Cup Good quality Hot Coffee

1/2 Cup Grape seed oil or Canola oil

1 tsp Vanilla Extract, the real one!

Method:

-Blend all sifted dry ingredients together

-Add oil to milk, vanilla, and hot coffee, mix & pour into the dry ingredients

-Whisk until well blended

-Pour into a greased and parchment lined 8" cake pan

-Place in middle rack of preheated oven and bake for 45-55 minutes or until toothpick inserted in center, comes out clean.

-Allow to cool completely before cutting and using to assemble cake.

(I cool, slice my cake layers in half, put wax paper between the layers, and freeze the cake in a ziploc bag, overnight before decorating.)

Whipped Decadent Nutella Filling

Ingredients:

475 ml Whipping cream (I use lactose-free whipping cream)

1 1/2 Cup Dark chocolate pistoles (I use Cacao Barry brand for all my chocolate)

1/2 Cup Nutella

1/4 Cup Unsalted butter

2 1/2 Cups Powdered sugar, sifted

1 tsp Real vanilla extract

1/2 tsp Pink sea salt

Method:

-In a saucepan, heat the whipping cream, butter, vanilla and sea salt to a simmer. DO NOT BOIL!

-In a heat-proof bowl, pour heated cream over chocolate and nutella. Mix well. 

-Whisk in powdered sugar. (You may add a bit more if it is not sweet enough but not too much as the mocha frosting is going to up the sweet flavour.) 

-Place a plastic wrap right to the edge of liquid so no skin forms while it cools. Place in refrigerator and chill completely.

-Once chilled, whip using beater until light in colour and fluffed up. Keep chilled until ready to use.

Mocha Frosting

Ingredients:

3 Tbsp Espresso coffee 

1 1/2 tsp Real vanilla extract

3/4 Cup Dark chocolate pistoles, melted and slightly cooled. (I use Cacao Barry)

2/3 Cup Butter softened (unsalted)

1 Cup Vegetable shortening

31/2 Cups Icing sugar

1/4 Cup Brute cocoa (I use Cacao Barry)

1/4 tsp Pink sea salt

Method:

-Beat Butter and shortening, add 1/2 of powdered sugar

-Add coffee, vanilla, cocoa, mix well

-Add melted chocolate and salt, mix well

-Add the rest of powdered sugar and beat until well blended

-It's better to use the frosting right away

Dark Chocolate Ganache Drizzle

Ingredients:

1 1/2 Cups Dark Chocolate Pistoles (I use Cacao Barry)

1 Cup Whipping cream (I use lactose free)

1 tsp Real Vanilla extract

2 tsp Salted butter

1/2 Cup Powdered sugar

Method:

-Heat cream, butter and vanilla until simmering. DO NOT BOIL!

-Pour over chocolate and whisk until well blended

-Whisk in powdered sugar

-Allow to cool until slightly thickened but still a consistency you can drizzle.

For Decorations:

8-12 Hazelnuts, toasted in a dry pan for 1 minute on medium heat until a mild nutty warm smell comes up. Remove and switch to a bowl immediately, you do not want them to burn.

1 Cup chocolate sprinkles

1 Cup espresso coffee mixed with 3 Tbsp sugar

To Assemble Cake: (Please view pictures below, for step by step visuals, and take your time, no worries because you can do this!)

-On a cake turntable, place the first base layer of chocolate cake, that you sliced in half and chilled well or froze(I freeze all my cakes to ensure fewer crumbs, before frosting).

-Using a pastry brush dipped in the sweetened coffee (see decorations section) gently brush coffee evenly over cake. This is not to drown and make the cake soggy, it's to ensure the cake stays moist and adds some extra mocha flavour without being overwhelming.

-Using a piping bag, pipe a circle around the edge of the cake with the mocha frosting, then taking a cupcake sized scoop, scoop 3 scoops of the nutella filling and smooth out with a spatula.

-Continue to do this with three layers, when you get to the fourth layer, moisten with the sweetened coffee and use the mocha frosting to coat the whole cake.

-Use an edging triangle to spin around the cake and leave ribbed edging.

-Using the sprinkles coat only the base edge of the cake, you can go up halfway or skip the sprinkle step all together. I only use them because I adore sprinkles and frosting.

-With the remaining mocha frosting, using a star tip and piping bag, pipe an edge around the top of the cake and a few big frosting mounds to place the roasted hazelnuts on the cake. I had some leftover frosting and chose not to waste it and piped extra edging on the bottom of the cake; it hid the sprinkles but I didn't care to lose expensive ingredients and my freezer was too full to store the remaining frosting.

Now for the fun part, drizzle time!

-Using your dark chocolate ganache drizzle, pour some on top of the cake and with a small spatula smooth and allow to drip a bit. For the more stylized edges, I use the drizzle and a small spoon, to make sure that you don't get big gobs of ganache running down. (If your drizzle is too thick warm it slightly, but not too much because it's not supposed to be too runny. You need it to retain some of it's thickness for it to hold when it drizzles).

-Then place your hazelnuts nicely on top of the larger piped decorations on the top of your cake and drizzle lightly with some of the remaining ganache drizzle. Don't go overboard, as more is less. You want elegant, not kindergarten disaster.

I hope this works out well for you, as always there are pictures to guide you along and feel free to ask any questions or leave comments down below. Don't forget to subscribe and share this recipe with those you love.

Happiest of holidays and may God bless you and yours.

Nutella filling pictures:

                             Chocolate cake pic, cut cakes, chilled, then moistened with coffee:
                                          Roasting hazelnuts in dry pan:
                                          Piping with Mocha frosting and filling cake with Nutella filling:
                                          Continuing to add the layers:
Frosting the outside with Mocha frosting and finishing the look with a triangle edging tool:
Adding the sprinkle edging by putting some in my hand, carefully holding the cake and gently pressing into the sides. Then using my finger, I carefully wiped off any extras:
Making sure the Ganache Drizzle is ready and then pouring, smoothing, and adding side drizzle to make it gorgeous:
                                          Piping edges on top and on the bottom:
               Placing hazelnuts & the last decorative drizzle touches, to get a beautiful end product: