This past weekend I decided to make a dense, rich chocolate cake inspired by Devil’s Food Cake. It’s made with a blend of flours and cocoa powder, then topped with a simple whipped chocolate cream. Please enjoy!
This recipe will make a standard single layer 9″ cake, or 4 smaller 3″ cakes. I prefer making smaller cakes because not only is it easier to control proportions that you eat, but gluten free tends to bake better in smaller containers.
Prep Time: 30 minutes
Inactive Prep Time:Â 1 hour
Bake Time:Â 35 minutes
112g sweet rice flour
56g tapioca flour
56g potato starch
3/4 tsp baking soda
3/8 tsp baking powder
6 tbsp butter
240g white sugar
87g cocoa powder
1 1/2 tsp vanilla
5/8 c water
1/8 c milk
2 cups whipping cream
4 oz 70% dark chocolate
1/4 cup granulated sugar
Preheat the oven to 350F. Grease a springform pan on the sides and bottom.
In a medium bowl, whisk together the flours, starch, soda, and powder. Set aside.
In a large mixing bowl, whip the butter until creamy. Add the sugar and mix until blended, about a minute or two. Mix in the cocoa and vanilla until combined, and then whip in the two eggs. Slowly blend the flour into the wet mix, scraping the bowl about half way through.
Add the water and milk to the mix, and stir until well combined. Pour the batter into the pans, and bake in the oven for about 35 minutes. The cake will be ready to remove once a toothpick comes out clean. Invert the cakes and let them cool completely.
While the cakes cool, melt the chocolate with the cream and sugar over medium low heat, stirring constantly. Once the chocolate is completely melted, remove from the heat, and transfer to a medium bowl. Place it in the refrigerator for an hour to cool.
Once the chocolate cream is cooled, using a motorized whisk to whip the cream until soft peaks are formed.
Transfer the cakes to a plate, and frost with the whipped cream. Enjoy!