Recipe

Gluten Free Chocolate Layer Cake Recipe


Gluten Free Chocolate Layer Cake Recipe
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chocolate layer cake that is gluten free ... I think that is all I will need to say !!!! the recipe and photo are courtesy of Martha Stewart Living

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Ingredients
  • Vegetable oil cooking spray
  • 11/2 cups sugar
  • 3/4 cup brown-rice flour (see the Guide)
  • 1/2 cup almond flour (see the Guide)
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1/4 cup quinoa flour (see the Guide)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup low-fat (1 percent) buttermilk
  • 1 ounce (2 tablespoons) unsalted butter
  • 1 teaspoon pure vanilla extract
  • FOR THE SEVEN-MINUTE FROSTING
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 1 tablespoon plus 1 teaspoon corn syrup
  • 5 large egg whites
  • 3/4 teaspoon pure vanilla extract
  • Pinch of salt
  • guide
  • the flours are from Bob Red Mills

Directions
  1. Make the cake layers: Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray parchment.
  2. Whisk together dry ingredients in a large bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans.
  3. Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day.
  4. Make the frosting: Place sugar, water, corn syrup, and whites in a heatproof mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
  5. Attach bowl to mixer. Whisk hot sugar mixture on high speed until stiff, glossy peaks form, about 7 minutes. Whisk in vanilla and salt.
  6. Assemble the cake: Place a cake layer on a plate. Spread 2 cups frosting on top. Place remaining cake layer on top of frosting. Frost top and sides with remaining frosting.

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It looks good.


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