Sunday, July 28, 2013

chocolate cake 2.0

It's back, baby! I've been playing with my basic chocolate cake recipe since posting it originally here, and the results are a definite improvement. I finally nailed it. This one is richer, less crumbly, and just as easy. Shown here is the strawberry-garnished cake I made today for my brother-in-law's birthday, with strawberry spread in the middle, cream cheese icing (1 c butter, 1 stick cream cheese, 2 tbsp RAW beet puree, 1 c sugar), and a small basket of strawberries from the Atwater Market blowing your mind on top of and all around the cake. It was kind of ridiculously good.

Updated recipe:

Preheat oven to 370F.

100g ground almonds
200g white rice flour
80g cocoa powder
1 tsp baking soda

--> Sift into a medium bowl, compost large flakes of almond that remain.

Mix in:

1 c soft butter
1 c brown sugar
1 c sour milk (I use about 1/3 c kefir and 2/3 c milk, you can use sour milk, all kefir, buttermilk, maybe a mix of strong yogurt and milk...)
1 tbsp pure vanilla extract
2 large eggs

Pour batter into two buttered and cocoa-sprinkled eight-inch pans and bake 35-40 minutes. Allow to cool about 20 minutes in pans, then turn onto a wire rack to complete cooling. Makes one two-layer cake. Best eaten the same day - gluten-free baking is always a little crumblier to start with, and the longer it stays out the more this is true. Bon appetit!

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