Ice Cream Ganache?
Hi Bakers, I’ve been wanting to try this cake for months and had to eat it twice to love it. I’ve never made or tasted it, so I was expecting more chocolate instead of the subtle blend of vanilla and chocolate with a rich ice cream ganache glaze. Maybe it’s a baker thing, when you bake all the time, you get super critical and don’t experience the actual bake. That’s what happened here. Once I had a chilled slice of this moist and a bit dense cake with great flavor I really enjoyed it, and I bet you will too. My coworkers assured me this was a really good marble cake, which can often be dry. I knew this was a win when I heard that…Gluten-free and more moist than those with wheat. Yup, it’s a keeper. Enjoy! ~Carolyn
Gluten-Free Marble Cake with Ice Cream Ganache
Revised from Eats Delightful
Makes one 10” cake
Dry Ingredients
2 1/4 Cups + 2 tablespoons Cup4Cup Multipurpose Gluten-Free Flour (original blend with milk powder)
1/4 cup blanched almond flour
2 tsp baking powder
1 teaspoon sweet rice flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients
1 1/2 cups milk
1 tablespoon white vinegar (to sour the milk)
1/2 cup butter, room temperature
1/3 cup canola oil
1 1/2 cups granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
Ingredients for the Chocolate layer
1/4 cup cocoa powder
1 teaspoon dark cocoa powder (optional for color)
1/4 teaspoon espresso powder
1 tablespoon granulated sugar
5 tablespoons milk
Ice Cream Ganache (I halved the recipe from the video because it was too much!)
1/2 cup melted good-quality vanilla ice cream
1 cup semi-sweet chocolate chips
Preheat the oven to 325degrees F and set the rack in the middle position. Grease a 10” tube pan.
Whisk together the dry ingredients in a medium bowl and set aside.
In a medium-sized bowl, mix the cocoa powder, dark cocoa powder, espresso, and sugar until no lumps remain. Whisk in the milk and set aside.
Combine the milk and vinegar and let it curdle. It will have a strange texture, but it’s fine!
In a large bowl, beat together butter, oil, and sugar until soft and fluffy. Add eggs one at a time and then the vanilla. Scrape down the bowl and beat until smooth. Add 1/3 of the dry ingredients and mix until just combined. Next, mix in 1/3 of the milk mixture. Alternate these steps two more times. Poor half the cake batter into the bowl with the chocolate mixture. Stir gently until no streaks remain.
Add the vanilla and chocolate batter in alternating scoops into the tube pan. Use a butter knife and run it through the layers together just a bit to make a swirl pattern. Don’t mix too much, or you will get one color instead of marbling. I'm not very consistent with my swirl, but don’t worry no matter what it looks like, it will be delicious. Bake the cake for about 50-55 minutes or until a skewer inserted into the center comes clean. Cool completely on a rack.
Prepare the ice cream ganache by heating the ice cream until hot but not boiling in the microwave in a large glass measuring cup. Add the chocolate chips and let sit for 5 minutes. Whisk together until smooth. If you have unmelted chocolate bits, you can carefully microwave the ganache in 5-second intervals and stir until smooth. Do not overheat. I let my ganache cool until thickened a bit before pouring it over the cake for a thicker glaze. Use sprinkles or chocolate bits to decorate. Store in the fridge covered for up to a week. Enjoy!