With dietary allergies and intolerances on the rise, more clients are requesting allergen-free cakes for their special day. Amy Medcalf of the Honey Cupcake Co. shares a delicious recipe for a gluten-free chocolate brownie cake, that is sure to please even the most discerning customer.
Yield: Recipe makes one 8-inch round cake
113g Homemade Gluten-Free Flour Blend (separate recipe)
½ teaspoon salt
½ teaspoon xanthan gum
198g semisweet chocolate, chopped coarse
113g unsalted butter, cut into 8 pieces
22g unsweetened cocoa powder
248g (1 1/4 cups) sugar
3 large eggs
2 teaspoons vanilla extract
Preheat oven to 350 degrees Fahrenheit
Grease, and line an 8-inch round pan with parchment paper.
- Whisk flour blend, salt, and xanthan gum together in bowl; set aside. Microwave chocolate, butter, and cocoa in bowl at 50 percent power, stirring often, until melted and smooth, 1 to 3 minutes. Let mixture cool slightly.
- Whisk sugar, eggs, and vanilla together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour mixture using rubber spatula and mix until well combined. Scrape batter into prepared pan and smooth top with spatula. Cover pan with plastic wrap and let batter rest for 30 minutes.
- Place pan on middle rack anduntil toothpick inserted in center comes out with a few moist crumbs attached(45 to 55 minutes). Rotate pan halfway through baking.
- Let brownies cool completely in pan on wire rack, about 2 hours. Turn brownie layer out and allow to cool completely before use.
(Brownies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 2 days.)
Homemade Gluten Flour Blend Recipe
24 oz. white rice flour
7.5 oz. brown rice flour
7 oz. potato starch
3 oz. tapioca starch
3/4 ounces nonfat milk powder
(recipe from America’s test kitchen).