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Cake

I'm having mixed success with gluten-free baking (though so far, I'm having no trouble in general staying gluten-free). Scones and biscuits have been mediocre at best, and I've had some fair cookies. I haven't even TRIED yeast bread yet. But I think I've just about conquered the loaf cake.

This evening I decided to make a chocolate one, more or less based on the GF pound cake recipe I've been testing. It's fairly dense (but by no means a Tempur-Pedic mattress like the last one), fairly moist, sturdy enough to slice without falling apart, and it's good and chocolatey with no need for frosting.



Gluten Free Chocolate Cake

Mostly so that I remember what I did, but also in case anyone else is interested, here's the recipe, more or less.

Cream 1/2 lb of butter in the mixer at medium-high speed until light and fluffy. Several minutes. Stop and scrape the bowl a time or two.
With mixer running, add 2/3 cup raw sugar and beat till fluffy
with mixer running, slowly drizzle in 1/3 cup of agave nectar.

Lightly beat together
3 eggs
2 tsp vanilla extract

With mixer still running on medium high, slowly drizzle in the egg mixture and beat until well incorporated. Stop and scrape as needed. It may look a little curdled.

In a separate bowl, whisk together

3/4 cup fine brown rice flour
3/4 cup sweet sorghum flour
1/4 cup cornstarch
1/4 cup tapioca flour
(so, basically, 2 cups of a light baking flour mixture)
1 tsp xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt

Finely chop about 6 ounces of milk chocolate and put it in a bowl
Pour 4 ounces of very strong hot coffee (or hot espresso) over the chocolate, stir a little.

Add the dry ingredients to the butter mixture all at once and blend well on medium.
Finally, pour in the hot coffee-chocolate mixture and beat until just blended.

Scrape the batter out into a greased loaf pan.

Bake for 75 minutes at 300 F.

When a thin knife blade inserted into the center of the cake comes out clean, the cake is done.

Cool for a few minutes before turning the cake out onto a cooling rack. Store the cake in a tin with a fitted lid, or other fairly airtight container. Should keep for three or four days.

Note to self: this needs quite a bit more moisture to be really good. Next time, add at least half a cup of something--whey, or milk, or even water. Let the batter sit in the pan for a while before baking so the flours absorb the liquid better. It's a bit sandy and much drier than it should be 12 hours after baking.

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Comments

( 2 comments — Leave a comment )
ravurian
Apr. 22nd, 2010 07:31 am (UTC)
Oh! I'm gluten free too (though I am not a baked good), but hopeless with cooking and baking (by which I mean: that's why I have friends! LOL) ruric makes the most amazing GF biscuits and muffins. I should get the recipes from her. If I do, I'll pass them on ;)

That cake looks scrumptious.
emeraldsedai
Apr. 22nd, 2010 12:57 pm (UTC)
It's not bad at all. Thanks for pointing me to ruric, too. Interesting journal! I subscribed.
( 2 comments — Leave a comment )

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