Mixing up a brand new gluten-free chocolate cake isn’t always easy. But here’s a great straight-forward cake recipe that you can master.
The recipe that I’m sharing with you today is a slight variation on the the Black Chocolate Layer Cake that is included in my Gluten Free Cake cooking class. I made this version of the cake for my son’s 3rd birthday and we shared the leftovers with another gluten free family that we’d just met. Our new friend later send me a text saying, ” My husband thinks your chocolate cake is the best he has ever had, even better than any flour cake.” I LOVE to hear that because it’s just one more proof that you can still have incredibly delicious food on a gluten free diet.
A few notes: In the recipe below I’ve included a couple of options for some ingredients. The first option is the one that I tested. The second option is the ingredient that I used in the original version of the recipe.
I haven’t included an icing recipe. I generally use a packaged icing from the store – in this case, dark chocolate icing on the outside and coconut caramel icing between the layers. The mixing instructions may be different than what you’re accustomed to, so be sure to read those before starting.
Ratio Analysis: I thought it would be fun to check this recipe against the ratio from the previous email.
According the cake ratio guidelines, I should add an additional 3 oz of eggs, or reduce the fat by 3 oz. I like for my cakes to very moist and tender, so I’m okay with the fact that I’m breaking this rule. However, if you’d like your cake to be a bit tighter, go ahead and add another egg or two. I personally wouldn’t reduce the fat, because the fat helps coat the individual flour grains and helps eliminate any grainy quality that might come through from the rice flour.
How did your cake turn out?
Be sure and let me know when you’ve had a chance to make it!