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Chilly Bakes Gluten FreeAuthor: Carolyn Hillyer
Hi, Im Carolyn, and welcome to my kitchen! Ive been baking for nearly 50 yearsand for almost 20, Ive been baking gluten-free. Like many of you, I didnt choose to give up gluten... but I wasnt about to give up good bakes, either. This podcast is all about making delicious recipes that just happen to be gluten-free. Whether youre new to this way of baking or youve been at it for years, youre in the right place. I can walk you through it, and we can make something gluten-free and delicious together. Click the link for more of me and a FREE recipe too. https://linktr.ee/ChillyBakes Language: en Contact email: Get it Feed URL: Get it iTunes ID: Get it Trailer: |
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Ice Cream Ganache?
Episode 4
Sunday, 14 June, 2026
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! ~CarolynGluten-Free Marble Cake with Ice Cream Ganache Revised from Eats Delightful Makes one 10” cakeDry Ingredients2 1/4 Cups + 2 tablespoons Cup4Cup Multipurpose Gluten-Free Flour (original blend with milk powder)1/4 cup blanched almond flour2 tsp baking powder1 teaspoon sweet rice flour1/2 teaspoon baking soda1/2 teaspoon saltWet Ingredients1 1/2 cups milk1 tablespoon white vinegar (to sour the milk)1/2 cup butter, room temperature1/3 cup canola oil1 1/2 cups granulated sugar3 large eggs, room temperature2 teaspoons vanilla extractIngredients for the Chocolate layer1/4 cup cocoa powder1 teaspoon dark cocoa powder (optional for color)1/4 teaspoon espresso powder1 tablespoon granulated sugar5 tablespoons milkIce Cream Ganache (I halved the recipe from the video because it was too much!)1/2 cup melted good-quality vanilla ice cream1 cup semi-sweet chocolate chipsPreheat 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!
