I made my first Gluten Free Chocolate Cake a couple of weeks ago for a friend who for medical reasons is not allowed Gluten! I was so nervous making sure I had DeGlutened the whole of my kitchen. As well as a deep clean I also popped the baking tins through the dishwasher with all the bowls and spoons I was going to use. I made sure I kept the Gluten Free ingredients in their bag from the supermarket too, so they did not come in contact with the normal flour and bits I have in my crazy baking cupboard. I sought some advice too to make sure I was doing this right as I knew if this person had Gluten they would be ill for weeks and that was not an option. So as I have said probably the most nervous I have ever been!
Anyway I found a recipe that could be adapted from a great little cookbook by The Hummingbird Bakery, however, when I went online to see how I could adapt it, I came up with very little on the internet, so I decided to go it alone. I knew I should use the best Gluten Free Flour by Doves and I also knew I needed to use Xanthan Gum too, which brings it all together. I also bought Gluten Free Bicarb, hold on it is already Gluten Free, a new Cocoa Powder as mine sits next to the flour in my cupboard and new Caster Sugar too for the same reason. Now this recipe calls for Buttermilk and guess what muggings didn’t read the recipe correctly and only bought 1 pot (284ml) I needed 350ml….. nevermind I just added normal milk to make it up and it did not affect it one bit!
I am always dubious of changing recipes too much and I was not really expecting it to rise at all, in fact when I took it out of the oven I thought it would sink! but it stayed its shape and I was so pleased. The only issue I had was I could not use baking spray for the tin and had to use baking parchment, so it was a little uneven at the sides but it still looked nice. Baking Spray is not Gluten Free!
I then iced it with a chocolate buttercream made from Butter, Icing Sugar, a little Milk and melted Dark Chocolate (the really dark 70% + stuff)
It was ok, not the best cake I have tasted but for a Gluten Free, it was pretty close to the gluten version. The only real difference was the texture as it was a little sandy but the crumb was moist and it held together when it was cut so two big thumbs up there.
Overall I was very happy with the outcome and I will post the recipe soon.
Have a great day