My now 9 year old requested a chocolate cake with vanilla frosting for her birthday. I added a bit of dark chocolate glazing on top, and voila! A beautifully light, delicious chocolate cake that everyone raved over. I love making thin cake layers, too, because they cook up quickly and cool quickly, meaning the entire cake was finished within a couple hours (accounting for cooling time). This particular cake ended up tasting like a bit light and fluffy whoopie pie, which we all love. My parents thought it tasted like a chocolate whoopie pie in cake form. Yum!
Preheat oven to 350 F. I find I need to use 325 F convection to fit all four pans in at the same time.
Butter & line pans with parchment paper OR butter and flour pans with a GF flour mix or just some rice flour.
Melt in a small pot over medium heat:
1 cup butter
Add and stir, just until bubbling and then remove from heat:
1/2 cup cocoa powder
1 cup boiling water
In a large bowl, whisk together:
3/4 cup brown rice flour
3/4 cup white rice flour
1/4 cup cornstarch OR arrowroot starch
2 Tbsp potato starch
2 Tbsp tapioca starch
1 tsp xanthan gum
1/4 tsp salt
2 cups white sugar
In a separate medium to large bowl, stir together: (This will expand a bit, so keep that in mind when choosing your bowl)
1/2 cup buttermilk (2 Tbsp apple cider vinegar + milk to equal 1/2 cup)
2 eggs
1 tsp vanilla extract or vanilla bean paste
1 tsp baking soda
In your large bowl, mix together:
dry ingredients, from above
cocoa powder mixture, from above
buttermilk mixture, from above
Divide batter evenly between four 8" round pans, buttered & lined or buttered and GF floured.
Bake at 350 F for 17-18 minutes.
Let cakes rest 5-10 minutes before removing cakes from pans and putting them to wire racks to cool.
Once cakes are fully cooled, fill layers of cakes with one batch of my favorite marshmallow fluff frosting, evenly divided between the four layers.
Top the cake with a Chocolate Glaze:
In a small pot over medium heat melt:
3/4 cup butter
Add, and let bubble 30 seconds:
1/3 cup cocoa powder
Remove from heat and mix in:
5 Tbsp milk (lactose free or dairy free work)
1 tsp vanilla extract
Whisk in, until nice and smooth:
2 3/4 cup powdered sugar
You may want to let this glaze cool just a bit before pouring over the cake. Too warm and it will drip more than you'd like down the sides. Carefully pour the glaze onto the top of the cake, gently spreading it toward the edges of the cake, just so a bit drizzles down the sides. Serve this cake at room temperature for the best texture. If you refrigerate it to serve later, it's best left to come to room temperature before serving, so let rest at room temperature 30-40 minutes before eating.
Enjoy your delicious cake!
It was so beautiful and so delicious. It tasted like a big, soft whoopie pie.
Delicious Chocolate Cake!!!
Makes a four-layer 8"cakePreheat oven to 350 F. I find I need to use 325 F convection to fit all four pans in at the same time.
Butter & line pans with parchment paper OR butter and flour pans with a GF flour mix or just some rice flour.
Melt in a small pot over medium heat:
1 cup butter
Add and stir, just until bubbling and then remove from heat:
1/2 cup cocoa powder
1 cup boiling water
In a large bowl, whisk together:
3/4 cup brown rice flour
3/4 cup white rice flour
1/4 cup cornstarch OR arrowroot starch
2 Tbsp potato starch
2 Tbsp tapioca starch
1 tsp xanthan gum
1/4 tsp salt
2 cups white sugar
In a separate medium to large bowl, stir together: (This will expand a bit, so keep that in mind when choosing your bowl)
1/2 cup buttermilk (2 Tbsp apple cider vinegar + milk to equal 1/2 cup)
2 eggs
1 tsp vanilla extract or vanilla bean paste
1 tsp baking soda
In your large bowl, mix together:
dry ingredients, from above
cocoa powder mixture, from above
buttermilk mixture, from above
Divide batter evenly between four 8" round pans, buttered & lined or buttered and GF floured.
Bake at 350 F for 17-18 minutes.
Cakes, ready to bake!
Let cakes rest 5-10 minutes before removing cakes from pans and putting them to wire racks to cool.
Out of the oven and resting a bit before removing from pans.
Once cakes are fully cooled, fill layers of cakes with one batch of my favorite marshmallow fluff frosting, evenly divided between the four layers.
One batch of marshmallow fluff frosting divided in 3. Four beautifully filled layers. Yum!
Top the cake with a Chocolate Glaze:
In a small pot over medium heat melt:
3/4 cup butter
Add, and let bubble 30 seconds:
1/3 cup cocoa powder
Remove from heat and mix in:
5 Tbsp milk (lactose free or dairy free work)
1 tsp vanilla extract
Whisk in, until nice and smooth:
2 3/4 cup powdered sugar
You may want to let this glaze cool just a bit before pouring over the cake. Too warm and it will drip more than you'd like down the sides. Carefully pour the glaze onto the top of the cake, gently spreading it toward the edges of the cake, just so a bit drizzles down the sides. Serve this cake at room temperature for the best texture. If you refrigerate it to serve later, it's best left to come to room temperature before serving, so let rest at room temperature 30-40 minutes before eating.
Enjoy your delicious cake!
We had one VERY happy 9 year old!
It's so soft and light and fluffy. Mmmmm...
No comments:
Post a Comment