Martha's Gluten-Free Chocolate Cake
Source of Recipe
Martha Stewart Living magazine, April 2009
Recipe Introduction
I made this for Mother's Day 2009. My niece has to have gluten-free and I know that some of the recipes and a LOT of the products are really not too great. I thought that with it being Martha there was a better chance of success. This was a very tasty cake. The texture was slightly tough, I found, even though the magazine says it will yield a delicate cake. But it was good - I found all three of the 'flours' at Whole Foods. The magazine says that the cake should be eaten right after it's decorated. I tried some probably 5 hours after I decorated it and it tasted good still. Try not to open the oven door while baking - the cake apparently has a tendency to fall. You can leave the frosting white or dye it any color you like. I made this in one of those jumbo cupcake cake pans, tinted the frosting pale blue and topped it with white and dark chocolate curls - it was adorable.
List of Ingredients
CAKE LAYERS:
Vegetable oil cooking spray
11/2 cups sugar
3/4 cup brown-rice flour
1/2 cup almond flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 cup quinoa flour
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs
3/4 cup warm water
3/4 cup low-fat (1 percent) buttermilk
1 ounce (2 tablespoons) unsalted butter, room temperature
1 teaspoon pure vanilla extract
SEVEN-MINUTE FROSTING:
1 1/4 cups sugar
1/4 cup water
1 tablespoon plus 1 teaspoon corn syrup
5 large egg whites
3/4 teaspoon pure vanilla extract
Pinch of salt
Recipe
CAKE LAYERS:
Preheat oven to 350 degrees.
Spray two 8-inch cake pans with cooking spray. Line bottoms with parchment and spray parchment. Whisk together dry ingredients in a mixing bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans.
Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day.
FROSTING:
Put sugar, water, corn syrup, and egg whites in a mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
Attach bowl to mixer. Beat hot sugar mixture on high speed until stiff, glossy peaks form, about 7 minutes. Beat in vanilla and salt.
Serves 8.
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