You Pinspire Me
The recipe calls for 2 9″ round cake pans, but I actually like to use 3 – it rises that much! I always enjoy extra icing or filling in cake, anyways – that’s half the point of eating cake, isn’t it?! For painless & easy removal of cake from the pans, lay your pans out on a sheet of parchment paper. Trace the pans & cut the circles out. After greasing the pan, lay the circle of parchment paper inside. Your pan is now ready to receive the batter!
See, they don’t look quite like regular cakes when they come out of the oven…
…but when you ice them, you’d never know. Mmm. So good. Particularly delicious when served alongside this healthy banana ‘ice cream’.
When I made the recipe last week for a friend’s birthday, I had this fantastic idea of making a pumpkin cream cheese icing for the middle, and then frosting it with this super easy no-added sugar whipped chocolate icing. Well. Things didn’t go according to plan. My pumpkin cream cheese icing didn’t thicken, and I tried making the whipped chocolate icing with coconut oil instead of butter (spoiler alert: it doesn’t work). And then I ran out of chocolate, so I couldn’t make another batch of icing. At our friend’s house, I raided their baking cupboard, stole some chocolate chips, added some (just a Tbsp or so) coconut oil, melted them down, and poured it over the cake. I have to admit, it doesn’t look entirely like the train-wreck that it was, but it’s not the prettiest cake that I’ve ever made. It got the enthusiastic approval of 5 kids and 3 other adults, so I’m happy with it.
Moist & Fluffy {GF} Chocolate Cake
Adapted from Gratefully Gluten Free’s Gluten Free Chocolate Cake Recipe
Ingredients:
- 2 cups all purpose gluten free flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2/3 cup butter, softened or grated*
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 2 eggs
- 3 squares unsweetened chocolate or 2 cups chocolate chips, melted and cooled
- 1 1/4 cups cold water
- Preheat oven to 350
- Grease 3 9″ cake pans & line bottom with parchment paper
- Combine first 3 ingredients in medium bowl.
- In a mixer beat butter for about 30 seconds.
- Add sugar and vanilla and beat until combined
- Add eggs, one at a time, beating 1 minute after each
- Beat in cooled chocolate
- Add dry ingredients and cold water alternately
- Turn into prepared pans
- Bake at 350 for 30-35 minutes or till done
- Cool 10 minutes and remove from pans to wire rack to cool completely
Jenn vanOosten
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Looks yummy! Very creative on the second cake! Thanks for sharing!
🙂 Thanks. It’s amazing what one can do when running out of options! Thanks for stopping by!
Talk about chocolate overload. Look so yummy. Thanks for sharing the tip about the butter. Would have never thought of it. Thanks for linking up to Party Time on Moms & Munchkins and we hope to see you next week.
Thanks! The butter tip was a seriously life-changing (well, maybe baking-changing) thing for me – I just had to pass it on!!
So clever about the butter! I always end up melting it in the microwave and it just turns into a mess. The cake looks delicious!
Me too, Cheryl! That’s why I wanted to share my new found knowledge with everyone else!! 🙂
That cake looks like some serious enjoyment just waiting to be devoured! I like your simple ingredients list – some things are better when kept uncomplicated.
Thanks for stopping by, Pat! I’m not going to lie, we really, REALLY love this cake in our house! 🙂 I tried a GF box cake last month, and it was sooo disappointing that I’m just not going to waste my money again on another box mix, especially when this one is sooo easy!
This looks so simple yet so so good! Look at how moist it is, I love it.
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