Devil's Food Cake with Vanilla Buttercream - GF
Tuesday, June 24, 2014
HaPpY BiRtHdAy to MoM, HaPpY BiRtHdAy to MoM, HaPpY BiRtHdAy dear…. It's my mom's birthday!!! She may think she's another year older but in my mind she's another year younger! ;) It's not a birthday without a birthday cake. When I asked my mom what she wanted she said a chocolate cake that's fluffy. I took that to mean that she pretty much wanted a regular chocolate cake but of course gluten-free and boy did I deliver! The taste of this cake is no different I swear. If you sampled it on the street you'd have no idea it was gluten-free I kid you not. Even my dad said he couldn't tell!
This is coming from the dad who points out that I use ten million dishes while I make stuff as well. Meaning he likes to pick on you a lot to keep you from becoming too self centered. Therefore, I'm taking it as a compliment! Of course, he is not wrong at all in this assessment and I'd have to say that this recipe was especially messy because you do need a lot of dishes to make it. At least, that's how it seemed to me anyways. Now...I just had to take the dog out for a walk and check on a little bird's nest that we discovered and I have completely lost my train of thought. So, I guess it's time to dive into the recipe!
INGREDIENTS:
Devil's Food Cake
- 1/2 c cocoa powder
- 1 c heavy cream
- 1/2 c hot water (or hot coffee if you like)
- 3/4 c butter
- 1 c stevia
- 3/4 c brown sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 c white rice flour
- 1/2 c potato starch
- 1/2 c tapioca starch
- 1/4 c sorghum flour
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Vanilla Buttercream
- 2 c butter
- 3 egg whites
- 1 c stevia
- 1/2 c powder sugar
- 2 tsp vanilla
- 1 splash amaretto (or more ;)...we used Disaronno)
METHOD:
Devil's Food Cake
- Preheat oven to 350 degrees F. Using a Bundt pan or 2 - 9" round pans grease the inside very, very well using something like leaf lard & then set aside for later.
- In a small bowl, mix together cocoa powder and hot water (hot tap water works just great). Whisk until all chunks have dissolved. Set aside.
- In a medium bowl, mix together white rice flour, potato starch, tapioca starch, sorghum flour, xanthem gum, baking powder, baking soda, and salt.
- If you have a bowl with stand mixer then use that or if your poor like me then you can just use a large bowl with hand mixers. Take the butter, stevia, and brown sugar and beat until fluffy.
- Add the egg whites and the vanilla to the butter mixture and mix for another minute until well blended.
- Going back to the bowl with the cocoa powder and water add in the heavy cream and whisk well.
- Pour half of the flour mixture into the butter, sugar, and egg mixture and beat until almost all the way blended.
- Add the cocoa powder mixture and beat until completely blended.
- Add the rest of the flour mixture in and mix until completely blended. It should become pretty thick and stick together at this point.
- Scrape into pan of choice and smooth so that it has an even thickness across the pan.
- Bake in the oven on the middle rack for 40 - 50 minutes or until a toothpick comes out clean.
- Once done remove from oven and let cool almost completely before removing from cake pan.
Vanilla Buttercream
- Again using a stand mixer or a hand mixer whichever you own beat the egg whites, stevia, and powdered sugar until completely mixed.
- At this point if you have another helping hand in the house it may be helpful if you are using a hand mixer. While continuously mixing add a quarter of a butter stick in at a time mixing completely after each chunk. By the end of the 3rd stick it should start to be looking like creamy frosting. You can pause with the mixing at this point.
- Once all the butter is added and it looks beautiful add the vanilla and a splash (or two) of amaretto. Mix well. Taste test and add more flavoring if you feel it needs more of anything.
- Spread all over the cake. Garnish with some chocolate curls or attempts at chocolate curls.
- EnJoY!!!
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