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Gluten Free Thursday: Chocolate Cake – A Pretty Huge One

I believe that everyone has to have one simple, decent chocolate cake recipe at hand. This one is especially for those who prefer gluten free baking.

 

 

This cake is easy. There are no tricks. There are no twists. You just mix the ingredients one by one and you’ll be fine. It is really hard to go wrong with it.

 

The first time I baked this cake, I cut it in 2, added some more layers and created a birthday cake for a cute little dear girl. At that time, I didn’t make it gluten free, I used regular all-purpose flour as there was no need for gluten free diet. The next time I baked it, I decided to make it gluten free.

 

 

Now, normally, when you convert a cake with regular flour to a gluten free cake, you need to make several adjustments – from the amount of flour to extra ingredients etc. But in this cake, I just used gluten free flour blend instead of wheat flour in exactly same amount and it worked perfectly.

 

So, this cake is huge. I baked it in 26cm springform pan, and it was still thick enough to cut in 2 decent layers. Therefore, it is the perfect cake if you want to make a layered celebration cake. Otherwise, you can also perfectly eat it plain as it is, and by the way, I love those cracks on top.

 

 

 

If you want to have bigger cake in diameter, you can also just use the same amount of ingredients in a bigger cake pan. You will get a thinner cake, however it will still be a decent size cake in any way. But remember: you will need to adjust baking time accordingly if you use a different size cake pan. Enjoy your cake!

 

Ingredients:

 

Difficulty:  ★☆☆ (Easy)
(serves 10-12, baked in a 26cm springform pan)

 

Printable PDF-recipe (no photos) 

 

7.5 dl (or 3 cups) gluten free all-purpose flour (I used Sunnuntai’s gluten free flour blend)
1.5 dl + 2 tbsp (or 3/4 cup) cacao powder
2 tsp baking soda
1 tsp vanilla sugar
a pinch of salt
200 gr. butter, softened in room temperature
5 dl (or 2 cups) granulated white sugar
3 large eggs
2.5 dl (or 1 cup) buttermilk, in room temperature
2 dl (or 3/4 cup + 4 tsp) boiling water

 


 

1. Preheat the oven to 180C. Grease a 26cm springform pan and cover the base with a baking paper.

 

2. In a medium bowl, mix the first 5 ingredients in the list above. Put aside.

 

 

 

3. In a mixing bowl, put butter and sugar and beat in medium to high speed, until you get a creamy mixture. Scrape the sides of the bowl before next step.

 

 

 

 

 

4. While continuing to beat in medium speed, add eggs, one by one, waiting for the mixture to be smooth enough before you add each egg. Scrape the sides of the bowl again if needed, in between.

 

 

 

 

5. While continuing to beat in medium speed still, add buttermilk and hot water and continue in medium speed until you get an even mixture. Again, scrape the sides of the bowl if needed.

 

 

 

 

6. Add dry ingredients to the mixture. Beat in medium to high speed just until you get an even mixture.

 

 

 

 

7. Transfer the cake batter into the cake pan. Smoothen the surface using a spatula. Bake in the oven, in medium rack, for 60 to 70 minutes, until a toothpick inserted in the middle comes out. Let the cake cool completely in the pan before removing. You can use the cake either to make celebration cakes with a couple of layers, cream, decoration etc. or you can just eat it plain with some tea or coffee. Enjoy!

 

 

 

This entry was posted in: Bakery

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I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.

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