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Saturday, March 6, 2010

Gluten-Free Chocolate Layer Cake

* Vegetable oil cooking spray
* 11/2 cups sugar
* 3/4 cup brown-rice flour
* 1/2 cup almond flour
* 3/4 cup unsweetened Dutch-process cocoa powder
* 1/4 cup quinoa flour
* 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
* 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

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. Cake is best eaten within 1 hour of frosting.

Serves 8

~~Martha Stewart Living, April 2009~~

1 comment:

Bernideen said...

This woould have been great for Pink Saturday today!