I have been experimenting with cakes over the past 2 years, trying to find moist, flavorful gluten-free cakes that no one would ever expect to be gluten-free. I started with some very good recipes in some cookbooks I bought. I was later given “The Cake Bible” from some friends who came to visit (thank you Ben and Tracy!) and after studying it I realized how simple cakes, even gluten-free ones, are to make. I began experimenting with the flavors and different flours in my cakes, and recently made a chocolate cake anyone would enjoy, so I decided to share 🙂 This is truly a gourmet cake, fit for the grandest occasion, and lends itself to simplicity in decorating.
Chocolate-Mocha Fudge Cake
By Jordana Heath
Preheat oven to 350°F. Grease 2 9″ round pans or 3 8″ round pans lightly and dust with unsweetened cocoa. Set aside.
- 3/4 cup pea flour (important! Grind your own pea flour in a coffee grinder if you have to, but you really need this! Green or yellow dried peas will work)
- 3/4 cup sorghum flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1 tsp. guar gum
- 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 3/4 cup unsweetened cocoa powder
- 2 Tbsp. instant coffee granules
- 1/2 cup mini-chocolate chips
- 3/4 cup butter, softened
- 1 1/2 cups packed brown sugar or Rapadura mixed with a little molasses to the consistency of brown sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 2 cups sour cream
- Sift together the pea flour, sorghum flour, potato starch, tapioca starch, guar gum, baking powder, baking soda, salt, cocoa, and coffee granules. Set aside.
- In another bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, beating between each. Add vanilla and sour cream and mix well. Slowly add the flour mixture until just combined. Last, stir in the chocolate chips. Spoon into prepared pans and lightly tap to even out mix and get rid of air bubbles. Allow to stand for 30 minutes.
- Bake in preheated oven for 35-45 minutes for 9″ pans and 25-35 minutes for 8″ pans. Cake is done when it pulls off the sides of the cake pan and springs back when pressed gently. Do not over-bake! Cool on wire racks for 10 minutes, then remove cakes from pans to finish cooling on the wire racks. Frost as desired.
My favorite frosting for this cake is a cream-cheese frosting. I use the 3 8″ cake pans to make a triple-layer cake, and this frost is decadent with it!
Cream Cheese Frosting
- 1 6-ounce package cream cheese
- 1 stick butter, softened
- 2 tsp. vanilla extract
- 2 lbs. powdered confectioners sugar (I prefer the one without cornstarch)
- 2-4 Tbsp. milk
Beat the cream cheese and butter until light and fluffy. Add vanilla and 2 Tablespoons milk and mix well. Sift powdered sugar and add 1 cup at a time until combined, adding milk as needed to achieve desired consistency. Frost your cake. This frosting takes coloring well and can be used to pipe decorations if desired. In warm weather a cake iced with this will need refrigeration.
Cake baking tips: Always sift your dry ingredients. Check your cakes during baking using the light and without opening the oven door. Always set your time for the earliest listed if not 5 minutes before that and check for doneness every 2 minutes as even 1 minute too long results in a dry cake. Cakes may be cooled completely and wrapped in plastic wrap and stored at room temperature over night if needed. Pea flour is the best gluten-free cake flour I have found; it gives a light, moist texture and has enough protein to help the cake form correctly. Sour cream can be replaced with plain yogurt, but you won’t need as much and the cake will be a bit drier. Always use ingredients at room temperature, even the eggs and sour cream, for best results.