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The Most Moist Gluten Free Chocolate Cake… ever…

The Most Moist Gluten Free Chocolate Cake… ever…

Well hello once again! Since the last post, I’ve been playing happy homemaker – baking myself blind in the kitchen and absolutely loving it. I’ve perfected two bread recipes (now to perfect my timing for the rising… not so simple!), found a recipe for some of the best tasting cookies I’ve had in a while, and made fresh pasta – all gluten free! I’ve been spending so much time reading online – everything from how yeast behaves, to how thin pasta should be, to how different flours behave and taste… and I’ve just loved it. I feel as though I’ve opened up a part of myself that has been closed for so long. Which brings me to tonight…

I decided that I would branch out, combining the recipe for the Lemon Cake I made in the last post, with my own experimentations to make a chocolate cake. I didn’t know if it would work, but my friends… I just had my mind blown by a cake. I didn’t think anything could exist so moist and gratifying. Chocolate melting in my mouth in a pillowy soft – and I’m being absolutely honest here – pillowy soft cake. And I can eat wheat – so from a gluten eater who has a sweet tooth… this cake was incredible. Tonight was a dream… so much so, that my family of four had two slices a piece. I couldn’t even sit down to enjoy it, I stood there in the living room, presiding over our tasting, with the greatest joy. Nothing beats when an experiment turns out… and did it ever.

So, I want to share the recipe here. I will add better pictures the next time I make it because, frankly, we cut it open as soon as it was humanly possible to ice it. Ha ha ha! It went fast, but rest assured, I’ll be making it again. Plus, given it was an experiment, I had NO idea if it was going to come out like a champ, or be a failing disappointment with pictures to remind me of its horrors. Luckly, it was the former – for you and for me!

Here is the recipe. The cake is incredibly soft thanks to a little bit of Teff flour, and because of the Teff, has a slight hazelnut flavor. Almost like a nutella cake but all good and wholesome and guaranteed to remind you that butter isn’t always the devil. Delicious. It is all by weight because, frankly, not all GF flours are the same and at least by weight, you know you’re getting precisely what you should get in the recipe. Quick thanks to Gluten Free Girl and the Chef for the AP flour blend (my go-to for everything), as well as Christina’s Cuchina for the base recipe (you can find it in my previous post and it is delicious). Without further ado:

The Most Moist Gluten Free Cake Ever!

Have all ingredients at room temperature before beginning, except the cream cheese.

DRY:

  • 3 oz Gluten-Free All-Purpose Flour (I blend 1000g a batch: 200g sorghum, 200g millet, 300g sweet rice, 300g potato starch)
  • 1 oz teff flour (Teff just makes the texture dreamy and adds that slightly nutty flavor. I highly recommend it. If you don’t have teff, just use 1 oz of your AP blend for a total of 4 oz.)
  • 2 oz rice flour (I just used more sweet rice flour here.)
  • 1 oz potato starch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum

WET:

  • 1 1/2 tsp vanilla extract
  • 4 large eggs
  • 4 oz cream cheese
  • 6 1/2 oz granulated sugar (mine is light brown from Whole Foods 365 brand)
  • 4 oz melted butter
  • 4 oz semisweet chocolate chips (you will be melting these)

CHOCOLATE BUTTERCREAM FROSTING (or leave bare, dust with powdered sugar, or any frosting you like – this is your cake and you can have it and eat it too!)

  • 1 tsp vanilla extract
  • 1/2 cup melted butter
  • 2 oz semisweet chocolate chips (you will be melting these)
  • 1 1/2 cup powered sugar

DIRECTIONS:

  1. Preheat oven to 350 degrees and flour a 9×5 loaf pan
  2. In a medium bowl, combine all the dry ingredients thoroughly.
  3. Place the sugar, eggs, extract, and cream cheese into a food processor and pulse to combine. Set aside.
  4. Use a double boiler, or jerryrig one with a sauce pan filled with 2 inches of water heated to 130 degrees and a bowl above it, and thoroughly melt the chocolate chips.
  5. Add the butter to the chocolate chips to make a modified ganache. Stir until everything is melted and the chocolate mixture is silky smooth.
  6. Add the ganache into the food processor with the wet ingredients and pulse until thoroughly blended. (You may also use a stand mixer for this step, or a hand mixer and bowl. [I chose to move my processor mixture to my stand mixer and used it from here out.])
  7. Slowly add the dry ingredients into the wet and thoroughly incorporate everything. It should be smooth with texture slightly thicker than “regular” cake batter.
  8. Pour batter into a floured 9×5 loaf pan and bake for 15 minutes.
  9. Reduce the oven temperature to 325 degrees and bake for 40 minutes (turn cake halfway around after 20 minutes).
  10. At the end of the baking time, test with a wooden skewer or thermometer. It should come out clean if the cake is done. If not, continue baking in 3-5 minute increments, checking after each round. Remember, there is a fine line between done to perfection and burned! Dote on that cake like you’re baking a baby! Er… don’t bake a baby… just check on your cake dutifully. 😉
  11. Allow cake to cool in the pan for 15 minutes, then run a knife along the edge carefully to remove it from the pan and allow to cool completely on a rack. Meanwhile…
  12. Use the same technique as in step four to mix your ganache for the frosting.
  13. Add the extract to the ganache.
  14. Slowly blend in the powdered sugar. If the blend is too thick, add in just enough milk to get the consistency of a nice, spreadable frosting. Let it sit out at room temperature to maintain spreadability. You can refrigerate any remaining frosting if you want to save any after frosting.
  15. Frost your cake once it is completely cooled.
  16. Cut, serve, and let your cares melt away as you indulge!

 

I cannot vouch for making a bigger batch, nor can I tell you how it will turn out if you half the recipe or double it, or sub in different ingredients. I know some folks can’t handle xanthan gum, but I haven’t experimented with replacements in this recipe. It’s always worth a shot to determine if something will work. I also realize some people don’t bake by weight, but trust me and so many others… put out the ten dollars for a scale. I can’t imagine doing this without a scale just because of the sheer numbers of different types of flours. While some people find that daunting, it’s much like vegetarianism… when you let go of meat and embrace the staggering number of vegetables open to you… you don’t miss the meat. Well… wheat flour is wheat flour and just stays that way… gluten free? The world is your oyster and your bake shelf can be full of everything from teff to millet to sorgum to buckwheat to corn to quinoa to almond to… you get the picture. Weigh it all and delight yourself. 🙂 Good luck and happy eating!

 
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Posted by on December 11, 2016 in Experiences, gluten free

 

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