Thursday, September 13, 2007
Gluten-Free Chocolate Cake - recipe variation
One of my favorite gluten-free desserts is chocolate cake. I especially love a rich, dense, and moist cake, like the Chocolate Ganache Cake on page 20 of our Gluten-Free Gourmet Desserts cookbook - a recipe my wife created especially for my Birthday one year. Since then, she knows my gluten-free birthday cake request without even asking, and this year she also made this cake for her mother's birthday after experimenting with a slight variation on the original recipe.
It has always been my intent to share any such (successful) variations to our gluten-free dessert recipes with those who have purchased our book, and it has just been a matter of time to get to such things. Thankfully, I finally had some free time this morning to post the variations to the Gluten-Free Chocolate Cake Recipe on our book sales site (at that link), as well as here on the Gluten-Free Blog.
The Recipe Variation
Essentially, this variation just altered the ingredients equation by splitting the buttermilk component into half buttermilk and half whole-milk, while adding a 1/4 Cup of Flax-meal (ground flax seed) to the mix. My wife also baked this version in a single standard 9" x 13" x 2" cake pan, whereas the original (in the gluten-free cookbook) was baked using three 9" round pans and layered with Ganache between each of the cakes. The results of this variation are wonderful! The cake, as expected, retains all of its richness and deep chocolate essence, while also having abundant moistness and a just-right somewhat dense texture that is so rewarding to eat. Plus, with that bit of flax meal in there, it just has to be a bit more "healthy", right? :)
So, if you are planning a gluten-free birthday cake for yourself or another Celiac Disease sufferer among your family members or friends, keep this recipe in mind. Certainly you could bake it for any other event where GF cake is a must - be it a party at work, at your child's school, or wherever else a great chocolate cake would be a hit.
I have a few other variations to various dessert recipes sitting here in a queue waiting to be typed up and uploaded to the web that I hope to get to in the coming months. Some are as simple as trying out existing recipes in new formats (i.e., different sized pans), while others are drastically different ingredient experiments like dairy-free and/or sugar-free gluten-free dessert recipes.
That's it for my blog today - I think it's time to go eat some of the leftover chocolate cake now.