Amazing Chocolate Cake--Gluten Free

Often when younger and still occasionally to this day, people would suggest careers that I should consider "when I grow up".  In order of most suggested to least suggested these careers have included:
Medical Doctor
Teacher
Veterinarian
Scientist

*Baker**

Psychologist
Counselor
Professional Dominatrix(!?!)
English Professor (!?!?!?!!)
(I really have no clue why those last two were suggested).

Anyways, the point being that when people have suggested I become a professional baker it has always been in response to this recipe.  I guess that means maybe I shouldn't give away the recipe!?  Oh well. :-)

I originally came up with this recipe so that I could make something for my mother (who is gluten intolerant), however, it was so well received I have made it on numerous occasions for many different types of crowds.

This particular time I made it for my Labmate Jodie's birthday.  Jodie likes spicy food and had just gotten back from a trip Ireland, so I changed the recipe a bit to reflect that. Sadly, I don't have pictures of this particular recipe..it was eaten too fast! (I found one picture on a labmates phone from before it was taken out of the pan!)

Gluten Free Chocolate Cake
adapted from epicurious

Ingredients:
cake
1C Water
3/4C Sugar
9tbs Unsalted Butter
12oz Semisweet Chocolate (or Chips), not the cheapest variety
6oz Bittersweet Chocolate (or Chips)
6 Eggs
1tsp Vanilla
2tbs Irish Whiskey
1/4tsp Cayenne Pepper

ganache
1C Heavy Cream
8oz Semisweet (or Bittersweet) Chocolate
1tbs Irish Whiskey
1/2tsp Cayenne (or less for spice averse)

Method:
1. Preheat Oven to 350F and butter a 9-10" springform pan.
2. Bring the water and sugar to a boil in a small saucepan. Once thoroughly dissolved remove from heat and let sit while preparing the rest of the cake. 
3.  Melt butter and 12oz semisweet + 6 oz bittersweet chocolate in a large saucepan over medium heat.
4.  Using a whisk mix chocolate until smooth, the add sugar syrup, again whisking till smooth.  Add eggs one at a time, whisking in between. Finally, add vanilla, 2tbs Irish Whiskey and 1/4 tsp cayenne. 
5. Pour into prepared pan and bake for 50 minutes.  Cool fully before topping with ganache.
6. For ganache, bring heavy cream to a boil and add remaining chocolate to melt. Once smooth, add 1tbs Irish Whiskey and 1/4 tsp cayenne.  Remove from heat and let cool for 5-10 minutes, then pour over chilled cake.  Chill assembled cake until set.  (It is better the next day!)

Enjoy!

PS.  for those looking for a healthier cake I recently made this vegan apple pancake. It was awesome! Light, fluffy and rich tasting and SUPER good for you. I even preferred it over the chocolate cake. :-)

PPS.  I want to be a college professor when I grow up. ;-)