Besides learning how to make this delicious cake, you also will learn what ingredients to use to avoid red-colored chocolate cakes (or which to use make them red). Then, cover it with this Chocolate Mirror Glaze. Don’t miss the section of converting vanilla cakes to chocolate, too. This is an excellent cake make in advance. When filled and frosted, it only gets better. Refrigerate up to 2-1/2 full days prior to serving in perfect condition and still store leftovers.
Links You May Need:
Carla’s Gluten Free All-Purpose Flour Blend Recipe
Gluten Free Sponge Cake (Vanilla)
The Perfect Homemade Whipped Cream (Chantilly)
Cherry Liqueur Whipped Cream with Homemade Liqueur
Chocolate Mint Swiss Meringue Buttercream (mint optional)
How to Convert a Vanilla Cake to Chocolate
If you look at the recipe for Gluten Free Sponge Cake (the vanilla version), you’ll see that it calls for 1 cup of Gluten Free All-Purpose Flour. To make this chocolate version, all I did was to remove 2 tablespoons of flour and add 4 tablespoons (1/4 cup) of cocoa powder. Therefore, in the future when you want to convert a vanilla or yellow cake to chocolate, use the same ratio as above. Example: If a vanilla/yellow cake calls for 2 cups of flour, you would only use 1-3/4 cup of flour and add 1/2 cup of cocoa powder.
How Many Layers Can I Make Using This Recipe?
As written, the recipe makes a three-layer cake in an 8-inch pan and a single layer in a 10-inch pan. A 9-inch pan creates a medium-sized layer, which is iffy it could slice it in thirds. It would be best as a two-layer cake. I used a single recipe to make an 8-inch pan that is only 7-1/2 inches at the bottom. I have also made a three-layer cake in a 10-inch springform by doubling the recipe and cooking it until it springs back. In my first attempt at making this recipe, I used four 4-inch spring-form pans. I have also used three separate 8-inch pans (one spring-form pan and two standard cake pans), where I used a double recipe to make three separate layers, instead of slicing the layers.
Why Is My Chocolate Cake Red?
Baking soda usually makes chocolate cake red when using Dutch-processed cocoa powder. Omitting the baking soda and replacing it with plenty of baking powder, in addition to using traditional (natural, unsweetened) cocoa powder and buttermilk eliminate that red color.
If you wish to use Dutch processed cocoa, invest in a good brand such as Droste. See the photo below using baking powder and Droste. It is higher in fat than every-day Dutch process cocoa powder, leading to a more moist cake and providing you with more chocolate flavor and a richer color from its high cocoa content.
This cake is perfection! It is everything you’d want in a gluten free chocolate sponge cake recipe: easy to make, perfect texture, and flavorful.
In the bowl of your mixer, beat the sugar and egg yolks on medium speed for about 2 minutes, scraping the bowl if needed. Little pebbles of sugar-yolk will form. Beat past this point until a creamy light yellow mixture forms.
Bake a single recipe in 4-inch pans for 25 minutes. Bake a single recipe in an 8-inch pan for about 33 minutes. Bake half a recipe in an 7-inch pan fried 28 minutes. Bake a double recipes a 10-inch springform pan for 25 – 33 minutes. ***No matter which version you make, bake the cakes until they spring back when pressed lightly with your fingertips and the cake moves away from the sides of the pan.
*To make this cake egg-free, substitute 2 tablespoons of liquid from a can of cannellin beans for each egg white and 1 tablespoon butter or other fat for each egg yolk.
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