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The Best Chocolate Cake I'Ve Ever Had

chellalee

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chellalee Rookie
chellalee
Posted

My sister made me Chocolate Cake for my birthday. She used a gluten-free all purpose blend for the flour. It was the best chocolate cake I've ever had. Not the best gluten-free one, the best one period. Very rich, and very moist. I asked her for the recipe. The cake and frosting recipe were just the recipes from the back of a box of Hershey's Baking Cocoa (powder). I've made this cake four or five times since then and it turns out perfect everytime. I made it for my daughter's bday party (she's not gluten-free but has a friend who is gluten-free and Dairy Free) it turned out great, using a gluten-free flour blend (I use Tom Sawyer) and Rice milk. YUMMO.

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Takala Enthusiast
Takala
Posted

those old classic recipes can be the best, agreed.

There was a book called I Hate To Cook Book by Peg Bracken that had nothing but short, easy recipes. It had a recipe for a fast small chocolate cake in it, based in turn on a Depression era recipe without eggs or butter. (and currently used by the Amish and Mennonites and called "Whacky Cake." ) All I do is adapt it for gluten free by changing the flours, add a bit of xanthan gum, and mix it in a bowl instead of in the pan. Works every time.

this recipe, cut in half, makes a 8 x 8" cake

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BethJ Rookie
BethJ
Posted

those old classic recipes can be the best, agreed.

There was a book called I Hate To Cook Book by Peg Bracken that had nothing but short, easy recipes. It had a recipe for a fast small chocolate cake in it, based in turn on a Depression era recipe without eggs or butter. (and currently used by the Amish and Mennonites and called "Whacky Cake." ) All I do is adapt it for gluten free by changing the flours, add a bit of xanthan gum, and mix it in a bowl instead of in the pan. Works every time.

this recipe, cut in half, makes a 8 x 8" cake

Open Original Shared Link

What flour mix did you use? The ONLY chocolate cake I ever made before going gluten-free was the Wacky Cake. My mother always made it as did my grandmothers. It really is the best cake ever. I've been afraid to try it with gluten-free flour and am so glad you posted this.

Takala Enthusiast
Takala
Posted

I've done it with a bunch of different gluten free flour mixes- a three way mix of rice/tapioca/sorghum or rice/tapioca/potato starch. I've also done it with no rice flour, such as almond meal, potato starch, sorghum, amaranth, millet. (the last one is a much more whole grainier type of mix I use for gluten-free breads, but if it's in the refrigerator and available, it works, but it would then be a cake that tastes more like a whole wheat version, which some people wouldn't care for.

If not fond of rice flour, a sorghum/tapioca/potato starch or a cornstarch/tapioca/potato starch would work, too. The trick seems to be to use at least 3 kinds of gluten-free flours in a blend.

I take a big glass measuring cup and just pour in glops of gluten-free flours to get the proportions until I have what I need, if I don't have a big ziplock bag mixed up with a gluten-free flour blend.

If you take the smaller bags of Bob's RM various different kinds, and pour a bag of each into a bigger ziplock and stir to blend, that's the easiest way to make customized flour blends. A ziplock bag of rice/tapioca and a bag of sorghum/millet or sorghum/amaranth or sorghum/almond, and you can make various combinations to please yourself.

Just add the proper amount of xantham gum, suggestions are on the bag, or you can start with 1 teaspoon per cup of gluten-free flour mix.

Takala Enthusiast
Takala
Posted

I've done it with a bunch of different gluten free flour mixes- a three way mix of rice/tapioca/sorghum or rice/tapioca/potato starch. I've also done it with no rice flour, such as almond meal, potato starch, sorghum, amaranth, millet. (the last one is a much more whole grainier type of mix I use for gluten-free breads, but if it's in the refrigerator and available, it works, but it would then be a cake that tastes more like a whole wheat version, which some people wouldn't care for.

If not fond of rice flour, a sorghum/tapioca/potato starch or a cornstarch/tapioca/potato starch would work, too. The trick seems to be to use at least 3 kinds of gluten-free flours in a blend.

I take a big glass measuring cup and just pour in glops of gluten-free flours to get the proportions until I have what I need, if I don't have a big ziplock bag mixed up with a gluten-free flour blend.

If you take the smaller bags of Bob's RM various different kinds, and pour a bag of each into a bigger ziplock and stir to blend, that's the easiest way to make customized flour blends. A ziplock bag of rice/tapioca and a bag of sorghum/millet or sorghum/amaranth or sorghum/almond, and you can make various combinations to please yourself.

Just add the proper amount of xantham gum, suggestions are on the bag, or you can start with 1 teaspoon per cup of gluten-free flour mix.

BethJ Rookie
BethJ
Posted

Thank you! I love your suggestion of mixing them in big ziplock bags. It would also cut down on the seemingly hundreds of half-used bags in the fridge and pantry. :P

twe0708 Community Regular
twe0708
Posted

My sister made me Chocolate Cake for my birthday. She used a gluten-free all purpose blend for the flour. It was the best chocolate cake I've ever had. Not the best gluten-free one, the best one period. Very rich, and very moist. I asked her for the recipe. The cake and frosting recipe were just the recipes from the back of a box of Hershey's Baking Cocoa (powder). I've made this cake four or five times since then and it turns out perfect everytime. I made it for my daughter's bday party (she's not gluten-free but has a friend who is gluten-free and Dairy Free) it turned out great, using a gluten-free flour blend (I use Tom Sawyer) and Rice milk. YUMMO.

Can you please post the recipe?

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twe0708 Community Regular
twe0708
Posted

My sister made me Chocolate Cake for my birthday. She used a gluten-free all purpose blend for the flour. It was the best chocolate cake I've ever had. Not the best gluten-free one, the best one period. Very rich, and very moist. I asked her for the recipe. The cake and frosting recipe were just the recipes from the back of a box of Hershey's Baking Cocoa (powder). I've made this cake four or five times since then and it turns out perfect everytime. I made it for my daughter's bday party (she's not gluten-free but has a friend who is gluten-free and Dairy Free) it turned out great, using a gluten-free flour blend (I use Tom Sawyer) and Rice milk. YUMMO.

Can you please post the recipe?

bluebonnet Explorer
bluebonnet
Posted

My sister made me Chocolate Cake for my birthday. She used a gluten-free all purpose blend for the flour. It was the best chocolate cake I've ever had. Not the best gluten-free one, the best one period. Very rich, and very moist. I asked her for the recipe. The cake and frosting recipe were just the recipes from the back of a box of Hershey's Baking Cocoa (powder). I've made this cake four or five times since then and it turns out perfect everytime. I made it for my daughter's bday party (she's not gluten-free but has a friend who is gluten-free and Dairy Free) it turned out great, using a gluten-free flour blend (I use Tom Sawyer) and Rice milk. YUMMO.

ooooohhh ... my sisters will be here in a couple of weeks so i think i'll try this recipe! thanks! :)

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