From Chef Oonagh Williams of Royal Temptations Catering
(adapted from regular flour recipe by Scott Phillips of Fine Cooking, 2004)
1. Preheat oven to 350*. Use a gluten-free spray to grease the bottom of an 8×2-inch or 9×2-inch round cake pan, or line with parchment.
2. In a small bowl, whisk the gluten-free flour, almond meal, cocoa powder, baking powder, xanthan gum and salt.
3. In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended. I used a fork to blend, not a mixer, so the cake stays denser and moister.
4. Add the flour mixture all at once and stir just until all the flour is moistened.
5. Pour the hot water over the batter; stir until it’s incorporated and the batter is smooth. Don’t overmix or the cake may crack when baking. Scrape the batter into the prepared pan.
6. Bake until a knife inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 minutes for an 8-inch pan.
7. Let cool in the pan on a rack for 10 minutes. Run a thin knife around the edge and invert the cake (peel off the parchment if used). Invert it again onto the rack and let cool completely.
8. Put raspberry jam in microwave safe bowl, melt gently in microwave in 20 second segments. Carefully remove, as hot jam can burn. Stir in liqueur. Brush raspberry mix over top and sides of cake. Let set.
9. Slightly whisk the ganache so it starts holding its shape. Spread over cake, top with chocolate curls, nuts, toffee, fresh raspberries, etc.
Ganache: Heat 1 cup of whipping or heavy cream to nearly boiling. Add 1 cup gluten-free semi-sweet chocolate chips and 1 tsp vanilla extract. Let stand for a few minutes, then stir and microwave more if necessary until a totally smooth sauce is formed (looks like thick chocolate syrup). You can also use an immersion blender to make the sauce totally smooth. Add 2 tbsp raspberry liqueur or brandy. Chill until ready to use.