As I was saying in my last post, I love the foods of the Holidays, but so many of them are not gluten-free. So for this year’s Thanksgiving I made a gluten-free chocolate cake from a recipe from my favorite baking site www.artofglutenfreebaking.com and used her recipe for Decadent Chocolate Cake, with some edits, due to my misreading the recipe. However, as great as chocolate is, I wanted to make a different frosting than what she uses, so I used her recipe for Cream Cheese frosting which she offers in a post for Cinnamon Rolls. This cake came out AH-MAZ-ING! In fact, my father-in-law called it “to die for!” This cake is delicious, and the flavor of the cake is German chocolate-esque (which, I think, is a result from my using cacao powder instead of unsweetened chocolate), so I think I might try this recipe again and make the pecan/coconut frosting that goes with German Chocolate cake. Yum!
This recipe uses Jeanne’s gluten-free flour mix, I have in previous posts talked about why I love this mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture of your choice–just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cake)
Chocolate Cake Ingredients
- 2 cups Jeanne’s Gluten-Free All-Purpose Flour Mix
- 1 tsp baking soda
- 1 tsp baking powder
- 1 C boiling water
- 3 oz unsweetened chocolate, chopped (*Or, what I used: 9 Tbsp Cacao powder and 3 Tbsp butter gently melted and mixed together)
- 1 Stick (8 Tbsp) unsalted butter, cut into pieces
- 1 tsp vanilla extract
- 2 cups sugar
- 2 large or extra large eggs
- 1/2 cup sour cream
- Extra butter and tapioca flour for pan
Preheat oven to 350 degrees
Butter and flour pan with tapioca flour, knock out excess.
In a small bowl, mix together flour, baking soda and baking powder, set aside
Put unsweetened chocolate (cacao and butter mixture, in my case) and butter in medium bowl. Pour boiling water over. Let sit for 1 minute to melt all, then whisk to combine.
In a medium bowl beat eggs, add sugar, continue to beat, add vanilla, mix to combine.
Add butter-chocolate mixture, beat on high to combine.
Add sour cream, mix to combine.
Add flour mixture–mix until just combined, do not overmix.
Pour into prepared pan and bake for about 50 minutes (until tester comes out clean) (*She uses a bundt pan, I used 2 – 9 inch round pans and baked for 30-35 mins)
Remove from oven, let cool in pan for 10 minutes.
Remove from pan, and slice lengthwise (like the way you slice a bagel) so that you now have 4 thin cakes.
I usually stack them by putting the worst shaped on the bottom and the most flat, maybe even using the bottom of one of the cakes as the top. Stack one cake, lightly frost, and repeat until complete. Afterwards I wanted to make it look fancier (which I failed at, in my opinion) I dusted the cake with a sifted mixture of cacao powder and powdered sugar (1/3 C cacao, 1/2 C powdered sugar).
Cream Cheese Frosting
1.5 sticks (20 Tbsp) unsalted butter, softened
12 oz (1.5 bars) cream cheese, softened
1.5 cup powdered sugar, sifted (sifting is important, otherwise it will be lumpy)
1 tsp vanilla extract
Combine ingredients in a small bowl and beat until combined and smooth; set aside. Refrigeration will make it more firm, if needed.
And now… a picture of Pearl my little girl kitty in the window sill being silly, pardon the pun.