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gluten-free Chocolate Cake

Started by JoyfulGF, Apr 28 2012 02:01 PM

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30 replies to this topic

Poll: gluten-free Chocolate Cake (14 member(s) have cast votes)

Which do you prefer

Betty Crocker (4 votes [28.57%])
Percentage of vote: 28.57%
Bob's Red Mill (0 votes [0.00%])
Percentage of vote: 0.00%
Hodgkins Mill (2 votes [14.29%])
Percentage of vote: 14.29%
Other...let me know what it is (8 votes [57.14%])
Percentage of vote: 57.14%

Vote Guests cannot vote

#16 IrishHeart

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7,681 posts

Posted 29 April 2012 - 05:30 AM

@IrishHeart - flourless chocolate cake is da bomb! I have a great recipe for one too.

A chunk of that with some champagne? oh baby, I'm purring like a kitten.

I'd love to hear your recipe too!!

I might as well totally burst the zipper on my jeans... :lol:

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#17 freeatlast

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709 posts

Posted 29 April 2012 - 06:37 AM

Years ago, Pamela's was my only choice other than scratch. And gluten-free recipes? Almost nonexistant on the web (that I knew about, anyway). Used to make Pamela's, but last time I tried, had a funny taste. The best I have tried so far, was 365 gluten-free cake, but apparently they don't carry it anymore at Whole Foods. Dang. It was the best! Have not tried KA's, but probably will due to the rave reviews here on this board

Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#18 Skylark

Glutenologist

Advanced Members
5,490 posts

Posted 30 April 2012 - 10:56 AM

This one is more like fudge than cake. It goes over really well even among glutenoids.

Flourless chocolate cake:

In saucepan, melt:
1 c. butter
1 lb. dark chocolate
1/4 c. coffee liqueur (amaretto is really good too!)
1 tsp vanilla

In bowl, beat until pale and thick:
7 eggs
1 c. sugar

Fold 1/3 of egg mixture into chocolate mixture. Then fold the rest in. Pour in greased springform cake pan with removable bottom. Bake 350 degrees for 55 min. Let cool, release from pan.

#19 IrishHeart

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Posted 30 April 2012 - 11:06 AM

This one is more like fudge than cake. It goes over really well even among glutenoids.

Sounds de-lish!
The one I posted is more fudgy than cake-y as well. I should mention that, too.

Thanks, Sky!!

"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

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#20 pricklypear1971

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Advanced Members
3,237 posts

Posted 30 April 2012 - 11:07 AM

This one is more like fudge than cake. It goes over really well even among glutenoids.

Flourless chocolate cake:

In saucepan, melt:
1 c. butter
1 lb. dark chocolate
1/4 c. coffee liqueur (amaretto is really good too!)
1 tsp vanilla

In bowl, beat until pale and thick:
7 eggs
1 c. sugar

Fold 1/3 of egg mixture into chocolate mixture. Then fold the rest in. Pour in greased springform cake pan with removable bottom. Bake 350 degrees for 55 min. Let cool, release from pan.

Ooooh. That's dangerously easy.

Hmmm....

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#21 JoyfulGF

Community Member

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65 posts

Posted 30 April 2012 - 01:23 PM

This one is more like fudge than cake. It goes over really well even among glutenoids.

Flourless chocolate cake:

In saucepan, melt:
1 c. butter
1 lb. dark chocolate
1/4 c. coffee liqueur (amaretto is really good too!)
1 tsp vanilla

In bowl, beat until pale and thick:
7 eggs
1 c. sugar

Fold 1/3 of egg mixture into chocolate mixture. Then fold the rest in. Pour in greased springform cake pan with removable bottom. Bake 350 degrees for 55 min. Let cool, release from pan.

This Sounds delicious. I just have one teeny tiny problem. I don't own a Springform pan. Any Suggestions?

Married my best friend May '08
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#22 BirdWatcher

New Community Member

Members
6 posts

Posted 30 April 2012 - 01:30 PM

I voted other. I like my homemade version. The only store bought I have even tried is Betty Crocker. It's fine when I'm in a hurry and it's extremely convenient because my local grocery store carries it.

I find that the Betty Crocker cakes (both chocolate and yellow but especially the yellow) are sensitive to over baking. I think they do better as cupcakes. Using the 8"/9" pan, the edges tend to get a little dry. (IMO)

I think I'll have to give the King Arthur's a try as well.

Kate

#23 Skylark

Glutenologist

Advanced Members
5,490 posts

Posted 30 April 2012 - 02:40 PM

This Sounds delicious. I just have one teeny tiny problem. I don't own a Springform pan. Any Suggestions?

I'm not sure. It's creamy enough that getting it out of a regular cake pan in one piece would be difficult. Maybe cook it in something attractive enough for serving?

You might be able to cut a circle of greased baking parchment to fit in the bottom and a strip to line the sides of a cake pan and be able to turn it out of the pan? I don't know because I've always had a springform.

#24 pricklypear1971

Advanced Community Member

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3,237 posts

Posted 30 April 2012 - 03:11 PM

I'm not sure. It's creamy enough that getting it out of a regular cake pan in one piece would be difficult. Maybe cook it in something attractive enough for serving?

You might be able to cut a circle of greased baking parchment to fit in the bottom and a strip to line the sides of a cake pan and be able to turn it out of the pan? I don't know because I've always had a springform.

That should work, really. You can just use one big circle - don't strip it. The weight will hold it down and you can crease it with your fingernail.

#25 sa1937

Advanced Community Member

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2,657 posts

Posted 01 May 2012 - 05:12 AM

I've used this recipe for Flourless Chocolate Cake from the King Arthur website. It doesn't sound quite as decadent as the one Skylark posted but I've never had a problem getting it out of a regular round layer cake pan. I followed their directions and used a circle of greased parchment on the bottom and the sides can easily be loosened without a problem. My gluten-eating friends all asked for the recipe.

Sylvia
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
Gluten Free - April 9, 2010

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#26 Ginsou

Advanced Community Member

Advanced Members
340 posts

Posted 02 May 2012 - 10:38 AM

King Arthur Chocolate cake is my #1 favorite. Betty Crocker mix has soy in it, and I'm allergic to soy. When BC first came out with their chocolate cake mix, it did not contain soy and I made some very delicious cupcakes. Several years ago they switched to soy, so I tried KA and it is now the one I serve for gluten eating company. No one can tell the difference.

#27 raea2002

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72 posts

Posted 02 May 2012 - 05:25 PM

I just made the Cherrybrook chocolate cake. It was really yummy! No dairy involved if I remember. It was vanilla, water and oil. Yummy! They have awesome pancakes too! They taste just like regular.