2010 Sol Grains All Rights
Reserved
Gluten-free Chocolate Layer
Cake
Ingredients for 1 whole cake
- Cake:
- 4 ounces unsweetened chocolate, chopped
- 1/3 cup unsweetened cocoa powder (not Dutch-processed)
- 1 cup boiling water
- 1 1/3 cup sprouted rice flour
- 1/2 cup sorghum flour
- 1/2 cup arrowroot flour
- 1 1/4 tsp baking powder*
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup melted butter
- 1 1/2 cups unrefined cane sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 cup warm water
- 6 ounces unsweetened chocolate, chopped
- 1/3 cup milk
- 3 cups confectioners (powdered or icing) sugar
- Pinch of salt
- 2 tsp pure vanilla extract
- 1/2 cup unsalted butter, softened and cut into pieces
My favorite low sugar version is to omit the frosting and just place a dollop of
fresh whipped cream on a single layer piece of cake. The warm, dark chocolate
flavor seems to be enhanced by the mild, cool cream.
Preparation
Preheat oven to 350 degrees. Butter and flour
two 9 x 2 round cake pans and line with parchment paper. In a stainless steel or
heatproof bowl place the chopped chocolate and cocoa powder. Pour the boiling
water over this, allow to sit one minute, and then stir until they have melted.
Set aside to cool while you make the batter.
In a separate bowl, whisk to combine the flour, baking powder, soda, and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the eggs until frothy (1 minute). Add the sugars and beat to combine at a low speed. Increase speed and beat until light colored and thick (about 3 - 4 minutes). While still beating, slowly add the oil in a steady stream. Then, add the vanilla, followed by the melted and cooled chocolate. Beat to incorporate.
Add the water and flour mixture in three additions, beginning and ending with the flour. Combine well.
Divide the batter evenly between the two pans. Bake for about 35 minutes on middle-oven rack or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack for 10 minutes. Grease a round wire rack before inverting the cakes onto the rack. Allow to cool completely before frosting.
*This recipe is for altitudes of 7000' and up. Add 1/2 tsp b. powder for sea level, or 1/4 tsp for 3 -5000'. You may also reduce liquid by 2 -4 TBS.
Frosting: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, confectioner?fs sugar, salt, and vanilla in the bowl of your electric mixer. Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together, increase the speed to medium and beat for about 2 minutes or until smooth. Scrape down the sides of the bowl with a spatula. Beat another 1 to 2 minutes on high until the frosting is of spreading consistency. Add more milk or sugar if necessary.
In a separate bowl, whisk to combine the flour, baking powder, soda, and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the eggs until frothy (1 minute). Add the sugars and beat to combine at a low speed. Increase speed and beat until light colored and thick (about 3 - 4 minutes). While still beating, slowly add the oil in a steady stream. Then, add the vanilla, followed by the melted and cooled chocolate. Beat to incorporate.
Add the water and flour mixture in three additions, beginning and ending with the flour. Combine well.
Divide the batter evenly between the two pans. Bake for about 35 minutes on middle-oven rack or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack for 10 minutes. Grease a round wire rack before inverting the cakes onto the rack. Allow to cool completely before frosting.
*This recipe is for altitudes of 7000' and up. Add 1/2 tsp b. powder for sea level, or 1/4 tsp for 3 -5000'. You may also reduce liquid by 2 -4 TBS.
Frosting: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, confectioner?fs sugar, salt, and vanilla in the bowl of your electric mixer. Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together, increase the speed to medium and beat for about 2 minutes or until smooth. Scrape down the sides of the bowl with a spatula. Beat another 1 to 2 minutes on high until the frosting is of spreading consistency. Add more milk or sugar if necessary.
Place one layer of cake, top side down, on a
serving plate and cover with a layer of frosting. Then place the second layer,
top side down, onto the first layer of cake and frost the top and
sides
