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diff --git a/recipes/chocolate cake.txt b/recipes/chocolate cake.txt index 2d3efca..00ba2e1 100644 --- a/recipes/chocolate cake.txt +++ b/recipes/chocolate cake.txt @@ -1,49 +1,26 @@ Ingredients For the Cake - 1 3/4 cups all-purpose gluten free flour - 3/4 teaspoon xanthan gum (omit if your blend contains it) - 2 cups granulated sugar - 3/4 cups cocoa powder* - 2 teaspoons baking soda - 1 teaspoon baking powder - 1 teaspoon fine sea salt - 1 cup buttermilk (or 1 cup unsweetened coconut milk + 1 tablespoon white vinegar) - 1/2 cup avocado oil (or canola oil) - 2 large eggs, room temperature - 2 teaspoons pure vanilla extract - 1 cup hot coffee +1 3/4 cups all-purpose gluten free flour +1 1/8 teaspoon xanthan gum +3 cups granulated sugar +1 1/8 cups cocoa powder* +3 teaspoons baking soda +1.5 teaspoon baking powder +1.5 teaspoon fine sea salt +1.5 cup buttermilk (1.5 cup rice milk + 1 tablespoon white vinegar) +3/4 cup avocado oil +3 large eggs, room temperature +3 teaspoons pure vanilla extract +1.5 cup hot coffee -For the Frosting - - 1 cup butter, softened - 3 cups powdered sugar - 1/2 cup unsweetened cocoa powder - 1 teaspoon vanilla extract - 1/4 cup Almond Milk Instructions -To make the Cake: - - Preheat oven to 350 degrees and spray 2 8-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray. - In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed. - In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla. - With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined. - Scrape down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated. - Pour the batter (it will be very thin and pretty liquidy) evenly between the two pans. Bake at 350 degrees for 35 - 40 minutes. (Mine take about 37 minutes.) - Cool the cakes on a wire rack (in the pan) for 20 minutes. Carefully remove the cakes from the pans and cool completely on a wire rack. - When the cakes are cool, prepare the buttercream. - -To make the chocolate buttercream: - - Add the butter to the bowl of a stand mixer and beat until completely smooth. Add the powdered sugar and cocoa powder and mix on low to combine. Mix in the vanilla extract and heavy cream. - Turn the mixer to a medium-high speed and beat for 1-2 minutes or until the frosting is light and fluffy. - Frost the cake as desired! - -Notes - - I currently use my Nightshade Free Flour Mix in this recipe. It also works well with both my White Rice Flour Blend and the Brown Rice Gluten Free Flour Mix. I have also tested this recipe with Bob's Red Mill 1:1 Baking Mix with great results. - *I use Rodelle's Dutch Processed Gourmet Baking Cocoa because I prefer the rich chocolate flavor. Regular cocoa or dark cocoa powder can also be used.The frosting makes enough to frost one cake. If you would like a thicker layer of frosting or if you want to pipe any details, I suggest making 1 1/2 batches or doubling the recipe. - If making this dairy free, you can frost this cake with my favorite vegan chocolate frosting. - Cake adapted from Ina Garten. +Preheat oven to 350 degrees. Line the bottom of the pans with parchment paper and grease bottom and sides with butter. +In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed. +In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla. +With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined. +Scrape down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated. +Pour the batter (it will be very thin and pretty liquidy) evenly between the two pans. Bake at 350 degrees for 35 - 40 minutes. (Mine take about 37 minutes.) +Cool the cakes on a wire rack (in the pan) for 20 minutes. Carefully remove the cakes from the pans and cool completely on a wire rack. |