Friday, August 19, 2011

Yummy Gluten Free Chocolate Cake

I have no idea what the copyright laws are concerning posting a recipe from a newish cookbook.  I'm sure there are some and I'm hoping I'm not breaking them.  Since I tweaked this considerably, I think I may be safe. ;)

The original recipe is from Cooking for Isaiah.  It is not a "healthy" cookbook, just gluten and dairy free.  I don't need the dairy free part, just the gluten free part.

I wanted to make a cake to celebrate the first day of school and since I have taught my daughters well in the love of chocolate, and one of them should not have wheat, what better cake to try than the Chocolate Birthday Cake with Whipped Chocolate Frosting from Cooking For Isaiah?

The changes I made from the original was to use instant coffee instead of instant espresso powder and since we call all have milk, I used milk in places where she called for water, and so I didn't add the boiling water to the espresso powder.  Also, I haven't used her flour combination yet.  A good friend of mine who moved several states away and also had a child who could not have wheat gave me a HUGE bag of Bob's Red Mill bean flour, so I'm using that up as I can.  It has a sort of strong flavor if you aren't use to it, so I only use it in chocolate recipes where it is covered up, in combination with other gluten free flours, or if Kate is the only one who will be eating it.  So for this cake I used a combo of bean, almond and rice flours.  The only thing I have noticed in substituting this flour combo is that my finished product is a tad on the greasy side.  It happened with this cake and with the brownie recipe from this book.  So next time I will be reducing the amount of oil called for.  But since this cake sat under a towel overnight before icing, it tasted just fine!

So here it is.....

2 T instant coffee
1 C milk
1/2 c. cold water
2 T vanilla extract
1/2 C vegetable oil  (I will 1/3 or less next time)
2 large eggs, at room temp
1 C Bob's Red Mill bean flour
1/2 C. almond flour
1/2 C. brown rice flour
3/4 C. unsweetened cocoa powder
1 C. light brown sugar
1 C. granulated sugar
2 t. baking powder
1 t. baking soda
1 t. salt
1 t. xanthum powder (DO NOT skip this if you are making with gluten free flours.  You will be tempted to, but don't--trust me)

Now here is what makes this cake irresistable....the frosting
3 C. semisweet chocolate chips
1 1/2 C. milk (the author called for water, I used half and half because I was running out of milk)

Preheat ove to 350.  Grease two 9 inch round cake pans and line with parchment paper (probably not really necessary).

In small bowl whisk together the instant coffe and milk and water.  Add vanilla, oil and eggs and mix well.

In large bowl, whisk together all dry ingredients.  Whisk the egg mixture into the flour mixture and mix until just combined.  (If you hate washing dishes as much as I do and your dishwasher is broken, you might be tempted to just dump all the seperate dry ingredients into the bowl of wet.  You might get some clumps of something in your cake. :)  Divide the batter evenlt between the prepared pans.  Bake 25-30 minutes.  Let cool completely in the pans set on a wire rack.

To make the frosting, melt chocolate chips and milk (or water) either on low in a microwave or over med. heat in double boiler.  Stir until smooth and let cool to room temp.  This takes a while and frosting will not get thicker until really cooled off.  With a handheld mixer, beat on medium -high speed until light and whipped, about 12 minutes.  Cover each layer with frosting and stack.  If it's still not thick enough and you are pressed for time, you can just put both layers together and frost that way.  It will thicken as it sits.  You won't use as much this way and then you can make another cake!


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