Monday, April 12, 2010
Chocolate Cake w/raspberry sauce
I was so excited when I pulled this cake out of the oven. It looked like REAL cake. I haven't had great success with gluten free baking, and GFCF is even more of a challenge. I'd like to try this one again, using dairy products. But if you baking without, this worked wonderfully!
1 1/2 cups quinoa flour
1/2 cup tapioca flour
1/2 cup cocoa powder (I used dark cocoa, if I'd used regular, I might have added up to 3/4 cup)
1 tsp. xanthan gum
1/4 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 1/4 cups sugar
3/4 cup coconut milk (use regular milk if you aren't dairy free)
1 tsp. vanilla
2/3 cup mayonnaise
Mix dry ingredients together. Beat eggs, sugar, and mayonnaise until mixed well. Add vanilla, milk, and flour into dry ingredients and mix well. Pour into greased 9x13 inch cake pan or 2 round cake pans. Spread batter to edges and smooth evenly. Bake at 350 degrees for 23-30 minutes. Toothpick inserted in center will come out clean when it is finished and cake will begin to pull away from the edges of the pan. Let cool before icing.
1/3 cup cocoa
1/4 cup honey
1-2 TBS hot water
3 TBS dairy free margarine (or butter for dairy lovers)
Add chocolate, honey, and water to melted margarine. Pour or spread over cake. Place cake in refrigerator to set.
1 pint of strawberries, + more for garnish
1/4 cup sugar
2 TBS cornstarch
1 cup water
Mix sugar and cornstarch in a pan. Add water and juice of half a lime. Heat over medium high heat. Add in raspberries and cook, stirring until sauce thickens. Strain through a fine metal seive to remove seeds. Cool in refrigerator until ready to use. Drizzle over cake, top with fresh strawberries and serve. Raspberry sauce can also be used over ice cream, pancakes, etc. Chocolate glaze can also be used as a topping, but thin with more water to make it pour easier.