The only gluten-free chocolate cake Alison Needham needs, thanks to Hershey's Cocoa and a little tweaking on her part. And you get to reap the yummy rewards!
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The only gluten-free chocolate cake A Girl Defloured needs, thanks to Hershey's Cocoa and a little tweaking on her part. And you get to reap the yummy rewards!
Often, our search forthe oneturns out to be fruitless. We dabble here and there, but end up settling for second (or third) best. We spend our lives with a muted version of the one we really want. Sure, it’s good enough. But is it really what we have been longing for? Are we really satisfied? Are our needs really being met?
Friends, there is no need to settle, because I can introduce you tothe one.The onewho will restore your faith and hope.The onewho will give you comfort in times of need.The onewho will be the hit at the party.The onewho will steal your heart.
I metthe onequite a few years back, before I was gluten-free. I too, had settled for something that was inferior, thinking that my needs would really never be met. But I decided to set out again, in an effort to find the happiness I deserved. And it took some time, but I did find true love. On the back of theHershey’s Cocoa Powder box. It was love at first bite.
I’ll be the first to admit our love became a bit obsessive. I wanted it all the time. It was so easy to be passionate about a gluten-free chocolate cake I could make from scratch in less than five minutes. I took it everywhere. It played a starring role at all of our birthday celebrations.
But then I found out I had celiac disease. I was terrified that the one I loved so much would leave me. That I would never be able to experience another love, another relationship, like I had shared withthe one. But after I made the cake for the first time, usingCup4Cup flour, I realized that ours was a love that would stand the test of time. In sickness and in health. With regular flour or gluten-free flour. ‘Til death shall us part.
In time, I experimented with using other gluten-free flour blends (like mine). They work well…but admittedly not quite as well as Cup4Cup, which lends such a moist and tender crumb to the cake. Though the recipe is perfect as it is on the box (as my friendTamarpointed out, box recipes are usually the best tested recipes in the world), sometimes I like to mix it up a little. Usually I add hot coffee in place of the boiling water. Sometimes I add a little cinnamon and cayenne to make a Mexican chocolate cake. But however you make it, even if you have never had success with a homemade cake recipe, you can have success with this one. Because it truly isthe one.
The Best Fudgy Gluten-Free Chocolate Cake
Alison Needham, A Girl Defloured
The only gluten-free chocolate cake Alison Needham needs, thanks to Hershey's Cocoa and a little tweaking on her part. And you get to reap the yummy rewards!
½cupbutter or dairy free stick butter substitute of your choice, melted and cooled slightly
⅔cupgood quality cocoa powder, unsweetened
3cupspowdered sugar, sifted
⅓cupwhole milk or milk substitute of your choice
1teaspoongluten-free pure vanilla extract
pinchof salt
Instructions
Preheat the oven to 350 degrees. Grease two 8-inch cake pans with gluten-free cooking spray. Set aside.
Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee. The batter will be runny.
Evenly distribute the cake batter between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pans for 5 minutes, then turn out onto a rack to finish cooling completely.
Make the frosting. Whisk the melted butter into the cocoa powder until thoroughly combined. Alternate adding the sugar with the milk while beating until the frosting is smooth and glossy and a spreadable consistency. If the frosting seems too thick, add a splash of additional milk. If it seems too thin, add additional powdered sugar. Beat in the vanilla extract and salt.
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture.
Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.
Fudge cake packs a thicker, denser cake layer, a velvet departure from the more delicate, fluffy cake layers found in a chocolate cake. Think of the textural difference between a block of fudge and a block of chocolate. The chocolate melts in your mouth, while the fudge lingers with every chewy bite.
We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
However, you can actually mix a batter containing xanthan and/or guar gum to a point of diminishing returns. You can overwork the gums and end up with a stringy cake batter or rubbery cookie dough. (Having said that, doing this takes some work. Just don't take your aggressions out on a gluten-free cake batter.)
What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.
Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.
There are a few theories as to how it got its name. One, it's the decadent counterpart to angel food cake. Two, it's sinfully delicious. Finally, devil's food cake came about during a time when food that was spicy, rich, or dark was described as deviled, like deviled ham and deviled eggs.
A fudge cake is a chocolate cake, which, despite its name, does not contain fudge. It instead seeks to mirror the taste of chocolate fudge. It is commonly eaten at celebrations, parties, or gatherings.
Although the two are made from similar ingredients, they'll wind up with different consistencies. Ganache might solidify slightly but will remain smooth as a filling or icing. Fudge, meanwhile, will be soft enough to easily bite into while being solid enough to hold its shape after it has time to set up.
If gluten-free cakes aren't falling apart, they often turn out heavy and unpleasantly dense. That's because gluten creates little pockets of air, so baked goods turn out springy and fluffy; gluten-free flours and grains are lacking this crucial element.
Gluten-free flour blends don't have the same elasticity as flour containing gluten so often the cakes don't rise as much or will sink after rising. To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend.
Gummy on the inside- bake for a longer time. Gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking. It is easy to see why this can happen, gluten free bread dough needs more moisture and is often difficult to knead with conventional methods.
Trimming Troubles: If the cake is only slightly gummy, consider trimming off the outer layer to remove any overly dense or undercooked portions. Moisture Management: Brush the trimmed cake with a simple syrup or flavored liquid to add moisture and enhance the cake's tenderness.
Gluten is a protein that gives baked goods firm and elastic structure but overdoing it can mean a chewy texture, and that's no good. Apart from the Gluten, insufficient creaming of sugar and eggs will also make a tight texture because there isn't enough air trapped in the mix to give it a lift.
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