Gail's StoryOne of my friends ask me awhile back, if I could create a Gluten Free Chocolate Cake for her. I did and I have improved it by making it more yummy by adding a Raspberry layer and Chocolate Ganache Glaze! Enjoy!!
gluten free cake flour (see recipe below or store bought)
1 1/4 tsp
butter, room temperature
1 1/2 c
brown sugar, firmly packed
1 1/3 c
frozen raspberries, thawed, strained (10 oz.)
RASPBERRY GANACHE GLAZE:
heavy whipping cream
semi-sweet chocolate chips
almond, slivered (optional)
chocolate, sprinkles (optional)
GLUTEN FREE CAKE FLOUR:
brown rice flour, super-fine
1 1/3 c
potato starch (not potato flour)
tapioca flour or starch
1Preheat Oven to 350 F. Grease 2 - 8" or 9" pan.
2If using the Gluten Free Cake Flour (recipe), place ingredients in bowl and shake it up. Spoon Cake Flour into measuring cup, do not scoop it. Please also see Baker's Note 2.
3Combine first 5 ingredients in a medium size bowl. Set aside.
4In a large bowl, beat butter, and sugar together, until light and fluffy. Add Vanilla Yogurt, thawed Raspberries, and reserved Raspberry juice. Blend Well.
5Add Eggs, 1 at a time, blending well between additions. Beat in Raspberry Extract.
6To the wet ingredients, add dry ingredients alternately with the water, beginning and ending with dry ingredients. Mix until just combined, don't overmix.
7Pour batter evenly into 2 cake pans and smack it on the counter a few times to break any air bubbles inside.
8Test Cake at 30 minutes, it all depends on whether you double the recipe or not. Don't over bake.
9Bake for 30-50 minutes at 350 F, until toothpick inserted in the center comes out clean, maybe with a few moist crumbs attached. Cake should be a little spongy, not dense and dry.
10Allow both pans to cool for 10 to 15 minutes. Loosen sides and flip one cake onto platter or 10" round cake board. The second cake onto cooling rack. Allow cakes to completely cool.
11Meanwhile, prepare Chocolate Ganache. Place the heavy whipping cream over medium heat and bring to boil.
12Place chopped chocolate chips in a large stainless-steel mixing bowl.
13Remove the cream from the heat and pour it over the chocolate. Stir chocolate until completely melted, stir in the Raspberry Extract.
14Let it stand for 10 minutes, before spooning it over cooled cake.
15Take the Raspberry Jam, unscrew the lid put it aside, then place the jar in the microwave for 15 to 30 seconds on High.
16Take Raspberry Jam out of microwave and spread it onto the bottom layer of first chocolate cake. You will have 1/2 jar left to use for another time.
17Place 2nd cake onto the 1st cake with Raspberry Jam Filling.
18Take the Ganache Glaze and spoon it over the 2-layer cake. Place slivered Almonds neatly over the top of cake or Choclate sprinkles to decorate the cake with.
19BAKERS NOTE: Gluten Free Cakes are smaller and denser than a standard gluten cake. So, if you want a taller cake, double the recipe for the 2 cake layers.
20BAKERS NOTE 2: If you prefer to use a Gluten Free Cake, instead of making your own cake flour. Please skip the first 5 ingredients, then proceed with recipe. :)