The sour cream and olive oil in this cake keep it incredibly moist. I've successfully used light flavored olive oil in almost all of my baked goods for the past few years. There isn't a hint of olive oil flavor in the finished products. Be sure to use a light oil and NOT an extra virgin oil.
Picture me jumping up and down with glee over how perfectly this cake turned out. I tried two different variations before this one turned out perfectly. I am thrilled that the recipe works beautifully without any xantham gum at all. I made it again yesterday in a full sheet cake pan, just to make sure it would hold together in both cupcakes and cake form.
I adapted this recipe from my favorite chocolate cake recipe. If you are not in need of a gluten free dessert, the original is one of the best chocolate cakes I have ever tasted!
Rich Chocolate Cake with Salted Caramel Frosting - Gluten Free
Yield: 18 cupcakes (doubled recipe fills a half-size sheet cake pan or (3) 8" round pans)
1/3 cup potato starch
1/3 cup sorghum flour
1/3 cup brown rice flour
1 1/4 cup sugar
1/3 cup, plus 2 tablespoons cocoa powder, preferably dutch process
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup sour cream
1/2 cup light flavored olive oil
3/4 cup water, room temperature
1 tablespoon plain white vinegar
1 teaspoon vanilla
1 egg
Salted Caramel Frosting (If you make the frosting in advance and store it in the refrigerator, give it several hours to return fully to room temperature again before frosting the cupcakes.)
Preheat the oven to 350 degrees. Line the cupcake pans with paper liners or grease the sheet cake pan with butter. (If you will be making a layered cake, see further directions below.) Combine all dry ingredients in a mixing bowl and whisk to combine. Add the sour cream and olive oil and beat to combine. Slowly add the water and continue beating. Add the vanilla and the vinegar, beat again. Add the egg and beat to combine.
Pour into the prepared cake pans or fill the cupcake liners. Bake the cupcakes for 18 minutes and the cakes until an inserted toothpick comes out with moist crumbs, 28-30 minutes for a half sheet pan. Let the cakes cool (in their pans) COMPLETELY before frosting them. Enjoy!
Directions for a layered cake: Generously butter the bottom and sides of three 8" round cake pans. Trace the bottom of the pans onto wax paper or parchment with a pencil and then cut out the circles. Place the paper in the bottom of each pan and butter the paper.
Remove from the oven and let the cake cool in the pans for 20 minutes or so. Very carefully, invert the cakes onto wire racks and let them cool COMPLETELY. These are very soft cakes. Once they are completely cool, wrap in saran wrap and freeze for a couple hours before assembling the cake.
To frost the cake, place one layer flat side up on a serving plate or stand. Spread about 2/3 cup of the Peanut Butter Frosting evenly over the top. Place the second layer on top and repeat. Place the last layer on top and frost the top and sides with all but about 1/2 a cup of the remaining frosting. With this cake, it is a good idea to make a crumb coat with the first layer of frosting. Basically, just make sure the cake is covered in frosting, even if a few stray crumbs show through. Then you are going to chill the assembled cake again (place it back in the freezer for half an hour or so) before you add the last bit of frosting. Use the remaining bit of frosting to create a smooth final coating.
Click here for a printable recipe
~ Click here to Subscribe to Barefeet In The Kitchen by Email and receive new recipes in your inbox every day. ~
ONE YEAR AGO TODAY: Toasted Coconut Pina Colada Ice Cream
0 comments:
Post a Comment