Chocolate Layer Cake – Gluten-Free
- Serves 8
Ingredients
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 or millet flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon coarse salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup low-fat (1 percent) buttermilk
- 1 ounce (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 plus 1 teaspoon corn syrup
- 5 large egg whites
- 3/4 teaspoon pure vanilla extract
- Pinch of salt
Directions
- Make the cake layers: Preheat oven to 350°. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray parchment.
- Whisk together dry ingredients in a large bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans.
- Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day.
- Make the frosting: Place sugar, water, corn syrup, and whites in a heatproof mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160° on a candy thermometer.
- Attach bowl to mixer. Whisk hot sugar mixture on high speed until stiff, glossy peaks form, about 7 minutes. Whisk in vanilla and salt.
- Assemble the cake: Place a cake layer on a plate. Spread 2 cups frosting on top. Place remaining cake layer on top of frosting. Frost top and sides with remaining frosting. Cake is best eaten within 1 hour of frosting.
Source: Marthastewart.com