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alexandra_thornThe cake I made for the kid's birthday party got pretty good reviews, so I thought I'd share the recipe.
The cake is modified from the gluten free chocolate pound cake recipe
here:
https://glutenfreeonashoestring.com/classic-gluten-free-chocolate-pound-cake/
I increased the amount of chocolate and
decreased the amount of butter to make the recipe without cocoa
powder. I also slightly increased the amount of baking soda and (based
on past experience) decreased the amount of salt.
My version is as follows.
Ingredients:
* 153 g unsweetened chocolate
* 1/4 teaspoon baking soda
* 3/4 cup (105 g) all purpose gluten free flour
* 1/2 teaspoon xanthan gum
* 1/4 cup (36 g) tapioca starch
* 1/2 teaspoon kosher salt
* 179 g unsalted butter, at room temperature
* 1 cup (200 g) granulated sugar
* 9 ounces (252 g) eggs (from about 5 large eggs)
* 2 teaspoons pure vanilla extract
* 1/4 cup soy milk
Instructions:
1) melt chocolate (microwave or double-boiler) & set aside
2) in medium-sized bowl, combine flour, xanthan gum, starch, salt,
baking soda
3) beat butter and sugar together until well-mixed
4) slowly add eggs, then vanilla to butter + sugar & beat to combine
5) add melted chocolate & milk (almond milk)
6) mix in dry ingredients
7) pour batter into greased 13" x 9" baking pan & smooth top with
spatula
8) bake at 325F for 45 minutes
(toothpick should come out with no more than a few moist crumbs)
I prepared two of the above cakes, one for each of the two layers in
the cake.
For frosting I doubled the recipe here:
https://www.allrecipes.com/recipe/174347/quick-and-almost-professional-buttercream-icing/
The chocolate dusted onto the top is chopped up / shaved 70% chocolate.
I sprinkled chocolate shavings over paper cutouts of fantastic creatures to create "shadow" images on the top.
Final result:
The cake is modified from the gluten free chocolate pound cake recipe
here:
https://glutenfreeonashoestring.com/classic-gluten-free-chocolate-pound-cake/
I increased the amount of chocolate and
decreased the amount of butter to make the recipe without cocoa
powder. I also slightly increased the amount of baking soda and (based
on past experience) decreased the amount of salt.
My version is as follows.
Ingredients:
* 153 g unsweetened chocolate
* 1/4 teaspoon baking soda
* 3/4 cup (105 g) all purpose gluten free flour
* 1/2 teaspoon xanthan gum
* 1/4 cup (36 g) tapioca starch
* 1/2 teaspoon kosher salt
* 179 g unsalted butter, at room temperature
* 1 cup (200 g) granulated sugar
* 9 ounces (252 g) eggs (from about 5 large eggs)
* 2 teaspoons pure vanilla extract
* 1/4 cup soy milk
Instructions:
1) melt chocolate (microwave or double-boiler) & set aside
2) in medium-sized bowl, combine flour, xanthan gum, starch, salt,
baking soda
3) beat butter and sugar together until well-mixed
4) slowly add eggs, then vanilla to butter + sugar & beat to combine
5) add melted chocolate & milk (almond milk)
6) mix in dry ingredients
7) pour batter into greased 13" x 9" baking pan & smooth top with
spatula
8) bake at 325F for 45 minutes
(toothpick should come out with no more than a few moist crumbs)
I prepared two of the above cakes, one for each of the two layers in
the cake.
For frosting I doubled the recipe here:
https://www.allrecipes.com/recipe/174347/quick-and-almost-professional-buttercream-icing/
The chocolate dusted onto the top is chopped up / shaved 70% chocolate.
I sprinkled chocolate shavings over paper cutouts of fantastic creatures to create "shadow" images on the top.
Final result:
