Monday, April 30, 2012

Recipe for Gluten Free Chocolate Cake

Last Christmas, I received a copy of the Star Trek Cookbook by Ethan Phillips and William J. Birnes. It's a collection of recipes of the various foods served on the various Star Trek shows. One of the recipes is for 'Picard's and Troi's Earl Grey Chocolate Cake' and it's the inspiration for my Gluten Free Chocolate Cake that isn't dry and doesn't crumble when you slice it.

I use Pamela's Gluten Free Bread Mix and Flour Blend for this cake and superfine sugar. Just pulse granulated sugar in a food processor for about two minutes, giving it a finer texture, but don't process it into powdered sugar. I think the sifting of dry ingredients and the use of superfine sugar is what makes this recipe work.

Watch the video to see how this cake comes together. I've also included the recipe in this post. Please feel free to leave a comment on how the cake turns out for you.

Gluten Free Chocolate Cake

Dry Ingredients:
Pamela's Gluten Free Bread Mix and Flour Blend
2 tbs cocoa
1 tsp guar gum
1 tsp baking powder
1/2 tsp salt

Wet Ingredients:
3 large eggs at room temperature
1 1/2 sticks butter
3/4 cup superfine sugar
2 tsp gluten free vanilla
2 tsp earl grey tea (you can substitute 2 tsp brewed coffee)

Preheat the oven to 350 degrees and butter an 8 in square pan
Sift the dry ingredients together into a mixing bowl
Stir to combine and set aside

Cream the butter and sugar in a stand mixer or with a hand mixer
Add the eggs one at a time
Add the vanilla and tea
Add the dry ingredients all at once
Mix until well blended

Spread the batter into the buttered pan
Bake in 350 oven for 20 to 25 minutes
Allow cake to cool completely before removing from pan
Frost with your favorite frosting
Slice and serve

Gluten free baked goods needn't be dry or crumbly. With a little finessing, you can convert most baking recipes to gluten free without sacrificing flavor or texture. This recipe is easy to follow and sure to please everyone, even those who don't need to go gluten free.