Tuesday, February 12, 2013

Gluten Free Chocolate Cake with Cream Cheese Frosting

     In honor of Fat Tuesday, I'm posting a sinful cake. It's so good, you wouldn't even know it's gluten-free. I was worried about it having a strange aftertaste like some things do, but no this cake. It's moist, chocolaty, and delicious, just how chocolate cake should be. Be sure not to over bake the cake, as it will dry out. If you decide to make cupcakes instead, use foil liners with the papers removed or silicone baking cups. Gluten free things tend to stick to paper liners. If you are interested in the nutritional information, it's at the bottom of the post. If you would rather not know, don't look there!
     I made this for my husband's birthday last week. We don't personally eat gluten free, but our friend and my sister do. Of course, the decoration is up to you, but my husband is very loyal to his team.
Adapted from King Arthur Gluten Free Cake
Gluten Free Chocolate Cake with Cream Cheese Frosting

by Robin
Prep Time: 15
Cook Time: 30
Ingredients (2 - 8 or 9 inch round cakes)
1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
1 cup Dutch Dark Cocoa or Dutch-process cocoa -- check brand for GF
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
1 1/2 cups sugar -- divided
2/3 cup butter -- softened
4 large eggs
1 cup buttermilk
1/3 cup water
2 teaspoons vanilla extract
Strawberry fruit spread
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Instructions
For the Cake:
  • Preheat the oven to 350°F. Prepare two 8" or 9" round pans with cooking spray and lining the bottom of each pan with parchment.
  • In a medium mixing bowl, whisk together the multi-purpose flour, cocoa, baking powder, salt, xanthan gum, and 1/2 cup of the sugar.
  • Place the butter and 1 cup of the sugar in the bowl of a mixer and beat until light and fluffy, about 2 minutes. Add the eggs, buttermilk, water, and vanilla into your mixer bowl, and mix until well blended.
  • Blend in the dry ingredients 1 cup at a time, beating for 1 minute and scraping the bottom and sides of the bowl after each addition.
  • Once all of the dry ingredients have been mixed in, beat at medium-high speed for 2 minutes, to make a smooth batter.
  • Pour the batter equally into the prepared pans. Using a kitchen scale helps to get the batter evenly divided.
  • Bake the cakes for 30 to 33 minutes, about 3 to 4 minutes past the point where a toothpick inserted into the center of one comes out clean.
  • Remove the cakes from the oven, and let cool in the pan for 10 minutes. Turn pans over onto a rack and cool cakes completely.

For Frosting:
  • In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

To Assemble:
  • Place one round cake on a cake circle. Spread strawberry fruit spread on top, and then place the other cake on top of that one. Spread on frosting and decorate as desired.
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Nutritional information for 1/16th of the cake: 372 calories, 46 carbs, 20g fat, 5g protein, 30 sugars, 2g fiber

Special Note

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