menu search

Gluten-Free Chocolate-Glazed Almond Layer Cake With Cherries



Heat the oven to 350 degrees, with a rack in the middle.
Butter two 9-inch cake pans and line the bottoms with parchment.
In a large bowl, whisk together the flour blend, almond meal, baking powder and sea salt until well combined.
In a stand mixer with a paddle, beat 12 tablespoons butter for 2 minutes until light and fluffy; add the sugar and beat until light and fluffy, about 8 minutes.
With the mixer on medium speed, add the egg yolks, one at a time, stopping to scrape the sides and bottom of the bowl with a rubber spatula.
Beat in vanilla.
Beat in half the flour mix, then drizzle in half the buttermilk until incorporated.
Repeat with the remaining flour mix and buttermilk, scraping down the mixer sides between additions.
Bake for 40 to 45 minutes, until golden brown and the top of the cake is firm to the touch.
Cool in the pan for 15 minutes.
Run a knife around the cake edges and invert onto a cooling rack.
Cool to room temperature.
Prepare the glaze: In a small heavy saucepan, heat the cream on low heat, to the boiling point, then stir in the chocolate and rum.
Stir until melted and smooth, adding more cream if the mixture seems too thick.
It should coat the back of a spoon.
Turn off the heat and let the glaze cool until just tepid.
Spread the cherry preserves over the top of one of the cake layers.
Take the other cake layer and stack it upside-down on top of the first layer.
Pour the glaze on to the center of the cake, allowing the excess to flow down the sides.
Smooth out the top quickly and evenly with a large offset metal spatula.