We love Martha Stewart's Gluten Free Chocolate - Layer Cake...
Bake your cake... and eat it too!
Gluten Free does not mean flavor free...
(This cake is best eaten right after it is decorated)
For the Cake layers...
Vegetable Oil Cooking Spray
1 1/2 cups sugar
3/4 cup brown rice flour
1/2 cup almond flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 cup quinoa flour
2 teaspoons baking powder
3/4 teaspoon coarse salt
2 large eggs
3/4 cup warm water
3/4 cup low-fat buttermilk
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
For the seven minute frosting...
1 1/4 cups sugar
1/4 cup water
1 tablespoon + 1 teaspoon corn syrup
5 large egg whites
3/4 teaspoon pure vanilla extract
pinch of salt
We tinted the finished frosting PINK
by adding red gel-paste food coloring drop by drop.
Feel free to leave the frosting white ... or make it PINK :)
1. Make the cake layers
Preheat oven to 350 degrees
Coat (2) 8 inch cake pans with cooking spray
Line bottoms with parchment paper
2. Whisk together dry ingredients
Add remaining ingredients
Divide batter between pans
3. Bake until the sides pull away from the pans ... approx 1 hour
Let cool on wire racks
4. Make frosting
Place sugar, water, corn syrup and egg whites in a heat proof mixer bowl OVER A POT OF SIMMERING WATER
Whisking occasionally until sugar dissolves
Mixture needs to register 160 degrees on candy thermometer
5. Attach bowl to mixer
Whisk hot sugar mixture on high speed until stiff
approx 7 minutes
Whisk in vanilla and salt
6. Assemble cake
481 calories, 3g saturated fat, 1g unsaturated fat
61 mg cholesterol, 93 g carbohydrates, 583 mg sodium, 9g protein, 3g fiber