Besides learning how to make this delicious and moist gluten free chocolate sponge cake, you also learn how to convert vanilla cakes to chocolate. It’s all very easy to do. Layer it with a number of fillings like chocolate ganache, chocolate, vanilla, or even cherry liqueur whipped cream. Chocolate pastry cream is another choice along with cherry or strawberry pie filling. Make one simple change and you can make a Black Forest Cake! (Recipe coming soon.)
Links You May Need:
Carla’s Gluten Free Self-Rising Cake Flour Blend Recipe
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. 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.
Oil a 7 to 10-inch springform pan or four 4-inch springform pans. (See above paragraph for size pans.) Then, line the bottom with parchment paper and oil the top of the paper. Preheat the oven to 350°F.
While the mix is cooling, sift together the cake flour blend, cocoa, and salt onto a sheet of wax paper or parchment paper; set near the mixer.
Bake a single recipe in 4-inch pans for 25 minutes. Bake a single recipe in a 7-inch pan for about 35 minutes. Bake a double recipe in three 8-inch pans for 25 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.
If necessary, use a knife or small spatula to loosen any stuck-on cake from the springform ring and remove the ring.
Once cool, base any hard edges with simple syrup, if needed.
If desired, slice each layer in half, horizontally, using a serrated knife, using a sawing motion. (To do this easily, slice into the cake about 1-inch all the way around. Then, wrap waxed dental floss or cotton string into the crevices. Criss-cross the ends and pull in opposite directions until the entire cake is sliced in half or thirds (whatever you’re striving for). Alternatively, after slicing into the cake about 1 inch, you may use the same knife to slice all the way through the cake.
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