Notes
From Experience: Wins, Fails, and What Stuck
Weigh Your Flour. Always use kitchen scales. WEATZERO® is crafted for 1:1 gram-for-gram swaps; cups aren't accurate enough for gluten-free blends. Don't overmix after adding the flour; gentle mixing keeps it light and soft. Hold the mixture as instructed; this aids the Gluten Free Millet Flour to hydrate and improves texture significantly. Batter will be thin – don't panic! The hot coffee creates a fluid batter that bakes up into the most incredible moist crumb. Resist the urge to add more flour. If your cake didn't rise: Check that your baking powder and baking soda are fresh. If the top cracked: This is completely normal and means you've nailed it! The crumb is what counts, and any frosting or ganache will cover it beautifully. If you got tunnelling (large holes): Make sure your leavening agents are thoroughly whisked into the dry ingredients. Also avoid overmixing after adding the hot coffee. If the cake seems dense: Double-check you weighed the WEATZERO® flour accurately. Too much flour or overmixing can create density. If the ganache becomes too stiff: Microwave for 15-20 seconds until soft and glossy, add 1 tsp cold cream, and stir gently. Let cool at room temperature until spreadable. Don't overwhip the ganache at the final stage or it will stiffen immediately.
Ingredients
Dry Ingredients
- 250 g WEATZERO® Millet Based All-Purpose Flour - weigh using a scale
- ⅔ cup (56g) Cocoa Powder - Dutch processed or natural, unsweetened
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ¾ tsp Salt
Wet Ingredents
- 1 cup (200g) Caster Sugar
- ½ cup (110g) Light Brown Sugar - packed
- 2 Large Eggs - Room Temperature
- ½ cup (120ml) Vegetable Oil - sunflower, canola, or pure vegetable oil
- ¾ cup (180ml) Full Fat Sour Cream
- 1 tsp Vanilla Extract
- 1 cup (240ml) Hot Coffee - freshly brewed (see Notes section)
Chocolate Ganache Frosting
- 160 g Dark Chocolate - semisweet, 50-55% cocoa solids, finely chopped
- ½ cup (120ml) Thickened Cream - 35% milk fat
- 1 tbsp (15ml) Honey - or golden syrup
- 1 tbsp (8g) Cocoa Powder - Dutch processed or natural, unsweetened
- 3 tbsp (50ml) Full Fat Sour Cream
The Chocoalte Cake Equipment
Method
Prepration
- Preheat oven to 170°C (338°F) conventional or 160°C (325°F) fan-forced. Position the oven rack in the centre of the oven for even heat distribution.
- Prepare your cake tins: - Lightly grease the base and sides of the 20cm (8-inch) round cake tin with butter or oil- Cut rounds of baking paper to fit the base of each tin and press them in (the grease helps them stick)- Lightly grease the paper and sides again, this ensures easy release after baking
Prepare your hot coffee (choose one method)
- Instant Coffee (easiest): Add 1½ tsp instant coffee granules to 1 cup (240ml) just-boiled water. Stir to dissolve and keep hot.
- Espresso: Pull 2-3 shots (60-90ml) and add enough hot water to make 1 cup (240ml) total.
- Coffee Machine/Plunger: Brew 1 cup (240ml) strong coffee and use immediately while hot.
- Hot Water Option: If you don't drink coffee, simply use 1 cup (240ml) just-boiled water instead.
Mix Dry Ingredients
- Use a sieve to sift WEATZERO® flour, cocoa powder, baking powder, and baking soda into a large bowl.
- Add both sugars and salt. Whisk thoroughly to blend everything evenly, pressing out any lumps of brown sugar.
Mix Wet Ingredients
- In a medium bowl, combine eggs, oil, sour cream, and vanilla extract. Whisk until smooth and well blended.
- Pour the wet mixture into the bowl with the dry ingredients. Mix gently with a whisk or spatula until just combined. The batter will be thick and somewhat dry at this stage.
- Add Hot Coffee
- Gradually add the hot coffee in two stages, mixing gently after each addition. Mix until the batter is smooth and evenly combined. The batter will become quite thin, this is exactly right. Do not overmix this.
Pour and Hold
- Let the batter stand in the tins for 10 minutes before baking. This resting time allows the WEATZERO flour to hydrate properly for the best texture.
- Pour the batter into the prepared tin. Tap the tin gently on the benchtop to release any large air bubbles.
Bake
- Bake for 50 - 55 minutes, or until the cakes spring back when pressed gently and a skewer inserted into the centre comes out clean.
- Transfer tins to a wire rack and let cool for 15 minutes before running a knife around the edges and turning out onto the rack to cool completely.
Cool
- Allow cakes to cool completely on the wire rack before frosting. Patience pays off for the perfect crumb!
For the Ganache
- Assemble all the ingredients
- Finely chop the dark chocolate and place in a bowl.
- Combine thickened cream and honey (or golden syrup) in a small saucepan over low heat. Bring to a gentle boil, then immediately remove from heat.
- Add the finely chopped chocolate into the hot cream mixture. Cover the bowl and let stand for 1 minutes.
- Uncover and stir gently in concentric circles with a spatula or whisk until smooth and glossy.
- Sift in the cocoa powder, add sour cream, and whisk gently until combined. Don't whisk vigorously as this can cause the ganache to split.
Chill the Ganache
- Place the bowl in the fridge for about 10 minutes, then stir gently. Chill for another 10 minutes until thickened to a pudding-like consistency. Check every 5 minutes—don't leave it too long or it will set firm.
- Once thick like pudding, whisk vigorously for a few seconds until it lightens slightly and thickens. Stop when it looks glossy and spreadable. Don't overwhip or it will become too stiff.
Assemble
- Place the cooled cake layer on a serving plate. Spread the ganache over the top, spreading to the edges. Cover the entire cake (including the sides) using an offset spatula or butter knife to smooth the sides and create swooshes on top.
- Let the ganache set for at least 30 minutes before slicing. The frosting will firm up beautifully as it sits.
Serving Suggestions
- Garnish with fresh seasonal berries for a pop of colour and tartness.
- Add chocolate shavings or cocoa powder dusting for extra elegance
- Top individual slices with a dollop of whipped cream
- Serve with vanilla ice cream for a decadent dessert
Storage Recommendations
- Room Temperature: Store the frosted cake in an airtight container for up to 3 days. This cake actually improves with age and stays beautifully moist. The ganache will stay soft and fudgy at room temperature for up to 5 days.
- Refrigerator: Keeps for up to 1 week when covered or in an airtight container. Bring to room temperature before serving for the best texture, or enjoy straight from the fridge. It stays soft and moist even when cold. The ganache will firm up in the fridge but softens at room temperature.
- Freezer: Wrap cooled, unfrosted cake in plastic wrap, then in aluminum foil. Place it in a resealable bag and freeze for up to 3 months. Thaw at room temperature before frosting. It's best to make fresh ganache when you're ready to serve.