A year ago I posted on chocolate birthday cake. So classic, so addictively sweet, you know your mouth is watering right now for a big bite of two layer lusciousness! This year for my daughter’s birthday I went right to that classic cake recipe, it is the only two layer chocolate gf cake I ever make. It came out perfect, well mostly; a small chunk came off one layer and a touch on the second. Gotta love that wax paper circle under the batter for saving my butt…again! Maybe parchment paper next birthday cake….
This time I updated my timeless and tasty cream cheese icing for adult tastes. This coffee flavored icing is as easy as ever to whip up but now it is even yummier. Kahlua icing was the star of the party, champagne colored and coffee flavored, it seduced that chocolate cake right into our mouths with that combination of coffee and dark fudgy cake. The cake recipe is here at https://myworldwithoutwheat.wordpress.com/2014/11/17/chocolate-fudge-birthday-cake-perfection/ and all you need to do to change it for this spectacular icing is get out that bottle of Mexican Kahlua from the liquor cabinet. Leave out the vanilla in the icing and add a tbsp. of Kahlua and a tsp. of coffee powder. Coffee powder is simple to make. I use my electric herb grinder and put in a couple tablespoons of decent quality instant coffee. Grind it a few pushes of the button until it is a powder. There you have it; smooth and dark and perfect for adding coffee flavor to any recipe.
It was hot as heck in my busy kitchen when I went to ice it; baking sweet potato oven fries, baked beans simmering in a cast iron fry pan and 6 people milling around yakking and hugging so I put a thin icing layer over the entire cake and set it in the freezer for 20 minutes to firm up the icing. Then I finished frosting to even things up a bit. This trick is wonderful in the summer and your cake is none the worse for a little freezer time. Heck, I wanted to climb in there for 20 minutes myself!
The little hole in the icing is from a birthday candle! I guess I should have smoothed it over before the photographing!
Next birthday party try this cake; if I can make you can too! I am terrible at birthday cakes; you will find that out when you read that cake post from November 2014. Birthday cakes are an effort of love, made for those who are so special you are willing to fire up the oven on a 90 degree afternoon just so they can dig their fork into a real cake, a safe for us celiacs cake and a cake so good no one misses the cakes I made years ago. Now, that is the must have cake for my birthday parties. Made with cocoa, melted chocolate, sugar, butter, gf flour mix and a whole lot of love!
PS: It keeps great in a sealed container in the fridge; minimum of a month; ate some I had longer than that and it was still terrific. If it lasts that long in your house!
Nothing satisfies quite like a thick slice of homemade chocolate cake. This dessert is my favorite chocolate fix these days. It is a simple one bowl recipe. I love that I can make it with ingredients I usually have around. It is not too sweet which is good as I am not supposed to eat as much sugar as I have been doing. It only makes one layer which I like because there are less leftovers for me to snack on. Best of all, it is moist and tender and addictive. I made it on the fly this weekend for a belated birthday celebration, out of milk, no problem; this recipe uses water, out of butter; fine as it is made with vegetable oil. No chocolate; okay…it uses cocoa powder. I have made it 2-3 times. It is from well known blogger and prolific cookbook author Nicole Hunn. Unfortunately she doesn’t allow other bloggers to give her recipes. So I will honor that and just give you a link to her site; look it up and next time you need a quick cake, this is your recipe! This time I put a chunky peanut butter icing on top. Utter perfection in the chocolate cake department.
It has a lot of unsweetened cocoa powder, sour cream, 2 eggs, canola oil, baking powder, water and some gluten free flour mix: I like a mock Better Batter recipe I found on Nicole Hunn’s blog. Use your favorite blend and I am guessing it will be good; this is a very reliable recipe. So easy: you put the dry ingredients in a mixing bowl, stir good and add the wet ingredients one at a time stirring well with a spoon. Pour it into a greased 9 inch cake pan and bake 30 to 35 minutes. Let cool ten minutes and turn out to cool. More than ten minutes and you run the risk of your cake seriously sticking. Do not frost it warm.
I will say that my latest cake was made with 2 tbsp. less cocoa powder than the recipe on line. I liked it just fine; not quite as dark. My peanut butter icing is simple and spectacular. We love it made with chunky but you can use smooth peanut butter if that is your preference. For this cake I only iced the top; double this if you use it for all over or for a 2 layer cake. I used a square 9 inch cake pan; love that square look. I also used my magic cake strip; silver fabric strip that you soak in water and put around the pan before it goes in the oven. It keeps the edges from drying out and you get a more level cake. For the square pan which is too much perimeter; I just used one and clipped it on with 2 clothes pins; worked great. You can buy them on-line and they really work to make your cake level and keep the edges moist.
The last two slices; cut on the long side and it is taking every ounce of my willpower not to eat one right now!
This is an awesome cake; people rave about it, people who eat wheat every day and know what a great cake can taste like. You can make it; so easy; no mixer, one bowl, simple ingredients, no fuss and fantastic results. Go on her website; this fantastic chocolate cake recipe is to be found at http://glutenfreeonashoestring.com/. Click on recipes, type in chocolate cake, it is the “One Bowl GF Chocolate Cake” recipe. Leave in all the cocoa if you like it extra dark. She also gives a great ganache recipe for topping the cake. Dark on dark chocolate: always a winner! Check out the rest of her site; fantastic gluten free recipes. I love the look of them and you may well find a recipe for your next special dessert to impress whomever you bake for.