Monday, April 9, 2012

Moist Double Dark Chocolate Gluten-Free Cake

More and more people are following a gluten-free diet these days.

I think it's important to have a quick and delicious dessert in your back pocket for those kind of dinner parties where there's that one person who has special dietary needs.

It's usually easy to get around it with the main meal.

You can make rice or potatoes instead of pasta.

Roast lots of veggies and maybe make a soup.

There's no issues in the protein department unless you have vegetarians coming too.

And if there's a vegan in the group...then I just feel sorry for you.

But, it sucks to feel like the odd one out when dessert rolls around. And cake is probably a luxury when you're celiac since it's hard to make a nice one without wheat flour.'s something for everyone. It's a dense, moist Chocolate Cake.

If you are celiac, vegan AND you hate chocolate, then please don't invite yourself to anyone's house for dinner. That's just mean.

Chocolate makes an appearance in two ways: Dutched cocoa powder and melted bittersweet chocolate. We're off to a great start already, no?

This cake is dense and moist, but still light. It almost makes no sense but you'll understand when you try it. It's not gooey or fudgy - it's still a cake in every sense of the word.

It is made with rice flour which can lend a gritty texture to some baked goods, but not this handsome devil. Rice flour works like magic here. Just make sure that it is fresh - using old, stale rice flour will make this cake taste, rice. Rice does not taste like chocolate so don't let that happen.

I like to dust the top with a bit of cinnamon instead of cocoa powder. I think it's sneaky. It will be a surprise - a good one of course.

Some freshly whipped cream would look really good here...

It probably won't take anyone very long to clear their plates.

Maybe you should make two just in case.

PS. Mom says Happy Easter!
PSS. That bunny has red eyes. It 100% creeps me out.

Moist Double Chocolate Gluten-Free Cake
Makes 8-10 servings

110 g (¾ cup) white rice flour
20 g (¼ cup) unsweetened Dutch-processed cocoa powder
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
56 g (¼ cup) unsalted butter at room temperature
125 g (½ cup plus 2 tbsp) granulated sugar
42 g/1.5 oz bittersweet chocolate, melted and cooled
1 large egg, at room temperature
45 ml (3 tbsp) full fat sour cream
½ tsp pure vanilla extract
120 ml (½ cup) 2% milk, at room temperature

Preheat oven to 350°F. Lightly butter and flour the sides of an 8-inch round cake pan and line the bottom with a round of parchment paper; set aside.

Sift rice flour, cocoa powder, baking soda, baking powder and salt into a medium bowl. Whisk dry ingredients together so that the mixture appears chocolaty brown.

In another large bowl, beat the butter until creamy using a stand mixer fitted with the paddle attachment. Add sugar and beat until light and fluffy, about 3 minutes. Beat in melted chocolate until combined. Beat in egg until blended. Beat in sour cream and vanilla until well combined, about 1 minute.

With mixer on low to medium speed, add flour mixture in three parts, alternating with milk, and beginning and ending with flour. 

Spread batter into prepared pan and bake until a toothpick or skewer inserted into the center of the cakes comes out clean, about 35 minutes. Transfer to a wire rack and let it cool completely in the pan before slicing.

Pin It


Post a Comment