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    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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