Sunday, May 19, 2013

The Moistest, Most Scrumptious Gluten-Free Chocolate Cake You Ever Tasted!

You all know I strive for good health... especially when it comes to my intestines. As it turns out, they don't like gluten very much. One might even say they despise it... and me by extension when I ingest it.
As a result I've been increasingly choosing gluten-free options. Now, there are lots of good products out there that make going gluten-free simple, and just as delicious as their gluten-full counterparts.

Cake, unfortunately, is not one of them. Every gluten-free cake mix I've ever tried has either been grainy (yuck!), heavy (more like eating a rubbery sponge), or just bad... just... so bad.

Enter my knight in shining gluten-free armor:

It's called Cup 4 Cup, and it is glorious. It's an all purpose mix, that can substitute regular flour without any strange measuring or weird ingredient additions. I actually saw this product on Martha Stewart years ago, but my local supermarket just started carrying it (bless you, Wegmans).

 I (skeptically) decided to put this mix to the test. I made the recipe for chocolate cake that's always on the back of Hershey's Cocoa, thinking --Yeah, right. This'll work...-- And you know what? It freakin' did.
On top of that, I decided to make it with Truvia Baking Blend, which lowered the sugar content by 75%. To my amazement, the result was a moist, decadent chocolate cake. You literally cannot tell that it's gluten-free, let alone that it contains mostly stevia. Technology is a beautiful thing!

No-Way-This-Is-Gluten-Free Chocolate Cake

2 cups regular sugar, Or 1 cup Truvia Baking Blend
1 3/4 cups of Cup 4 Cup
3/4 cup Hershey's Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk 
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water 

Preheat oven to 350. Spray some Pam on two 9 inch cake pans. Mix together the dry ingredients in a large bowl. In a separate bowl, whisk together the eggs, milk, oil, and vanilla. Pour unto the dry ingredients and stir until combined (it will be thick and sticky). Pour in the boiling water, a little at a time, whisking until the batter comes together. Ok, so at this moment the batter will somewhat resemble slime... it will be kind of slimy. Don't freak out. That's just the tapioca flour. Go ahead and pour it in the cake pans and bake it 30-35 minutes, or until a knife inserted in the middle comes out clean. This recipe will also make some killer cupcakes. It makes about 30. Bake them for about 20 minutes. 

Ganache Frosting, ya'll!!

The frosting for this cake could not be any simpler!

12 oz semisweet chocolate chips 
1 cup heavy cream

Heat cream over medium heat until it starts bubbling at the edges. Pour over chocolate chips and stir until glossy and smooth. Stick in the fridge for a while (maybe 20 minutes?) until it's firm, but spreadable. Spread that goodness all over your cooled cake and eat it! EAT. IT. Serve this cake at room temp. It keeps in the fridge for a few days. Nuke it for like 20 seconds if the frosting gets too hard. 

You're welcome.

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