Thursday, 14 May 2015

Chocolate Cake

I can't take any kind of credit for this recipe, except maybe that I made it successfully and took some pictures. I actually made it for the adults at my son's first birthday celebration. I made some awesome no sugar "dog dog" cupcakes with a peanut butter cream cheese icing for my little guy. Although his cake wasn't gluten free (baby cake recipe here if you're interested anyway), ours was! Only 2 of us were gluten free but all the gluten-eaters were suprised at how good it was. This recipe is definitely a keeper!

Find it at A Girl Defloured 

I think the most important part of this recipe is the flour blend. You have to use one that's good for cakes. The recipe calls for cup4cup, but I used a mock cup4cup blend (Better Batter might work too??). Directions for how to make this blend can be found here. It looks kind of confusing and uses a bit of math, but if you decide how many grams you want total, you can use the percentages to find how many grams of each component should be added. You will need a kitchen scale for this. 

This recipe made enough for 2 round cake pans plus 4 cupcakes. Just watch the cupcakes to make sure they don't over cook. I iced it with chocolate whipped cream and a sprinkle of chocolate shavings

This really makes a stunning cake to present to anyone who is confined to a gluten free diet. They will love you forever! Haha.

No comments:

Post a Comment