Although I am the only one in my family with Celiac Disease, our family dinners and celebrations are always gluten-free. For my nephews recent 3rd birthday we made a tasty yellow-vanilla cake with creamy chocolate ganache. It was a big hit! I used a cake mix from a local favorite company, Lillabee, Allergy Friendly Baking. They sell delightful brownie, muffin, and cake mixes at the Boulder Farmers Market, but I imagine you could also order online.
1.5 cups whipping cream
12 ounces of dark chocolate (best-quality)
Bring the cream to a boil and pour it over the chocolate. Let the cream melt the chocolate slightly. Stir until the cream and chocolate are well incorporated and smooth and glossy. Place the mixture in the fridge for about 10 minutes. When cold, beat with an electric mixture, or a stand mixer until the ganache is light and airy. Spread ganache over the cake. Devour!