If the thought of eating gluten free gives you nightmares about eating dense, dry, baked goods, let me end your nightmares here and now.
I have picked this cake as my first recipe to post, basically because it's, well, aaawsome! This cake is so light and fluffy, moist and yummy. I am telling you, no one, and I mean no one, will ever, ever think this is gluten free. This is not only the best gluten free cake I have made as of yet, but it is one of the best cakes I ever made, gluten free or not (and that is saying a lot, cause let me tell you, I've made a lot of cakes in my day).
Of course I have a bias towards chocolate, so those of you who have that terrible genetic disorder of not liking chocolate...you may not agree with me on this cake (and by the way, I am so sorry for your disorder and in no way do I want to offend). It is super easy to make and has a very lovely pourable frosting. I make mine in a bundt (you may pronounce it boont, if you are a fan of My Big Fat Greek Wedding because that's how it sounds in my mind). My husband even requested this cake for his birthday instead of the traditional and family favorite birthday pick, the Kahlua Cake (which by the way is on the list of working into a gluten free version).
One of the tricks to gluten free baking, especially with cakes or muffins, is to let them only cool slightly in their pans, but take them out asap to further cool on a rack, as further warming will change the texture and make them fall more. Gluten free baking falls a bit more than non gluten free, so the less falling, the better!
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There is so much more to come!
HERSHEY'S PERFECT ONE BOWL CHOCOLATE CAKE - GLUTEN FREE
recipe adapted from Hershey's cocoa and Barefeet in the Kitchen
Yield: 16 servings or 24 cupcakes
2 cups sugar
1 1/4 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 teaspoon xantham gum
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup light flavored olive oil
2 teaspoons vanilla extract
1 cup boiling water
3/4 cup heavy cream
3/4 cup semi-sweet or dark chocolate chips, 6 ounces worth
1/4 cup powdered sugar
1/8 cup unsweetened cocoa powder
Preheat oven to 350 degrees. Grease a bundt pan and lightly flour it with a couple tablespoons of cocoa powder. (alternatively, grease (2) 9" round pans or prepare 24 cupcake liners.
Stir together all of the dry ingredients in a mixing bowl. Add the eggs, milk, oil and vanilla and beat with a mixer on medium speed for 2 minutes. Slowly pour in the boiling water and continue stirring to combine. The batter should be very thin and watery. Pour into prepared bundt pan or divide between two round pans or cupcake holders. Bake the bundt cake for 35-40 minutes, until a toothpick inserted comes out clean. (2) 9" rounds will bake in 30-35 minutes and cupcakes will bake in 22-24 minutes. Cool completely.
Heat the cream on the stove-top over low heat until steaming, or in a medium size glass bowl in the microwave until simmering (2 minutes in the microwave works for me). Remove from the heat and add the chocolate to the hot cream. Let this sit for a few minutes. Stir or whisk to combine, until the chocolate mixture is smooth and glossy.
Add the sugar and cocoa powder and stir until completely smooth. Pour the frosting over the cooked cake. Serve immediately or place the cake in the refrigerator to chill until the frosting is set. I like to keep mine in the fridge so the frosting keeps a fudge-like consistency.