Adapted from Crave Gluten-Free Cookbook, by Cameo Edwards
[amazon_link asins=’098942393X’ template=’ProductAd’ store=’thec0b6-20′ marketplace=’US’ link_id=’f20e191a-f26c-11e8-8096-25783ee00f56′]
Ingredients
For the cake:
- •½ cup (85 grams) unsweetened baking chocolate
- •½ cup (94 grams) palm shortening
- •1 cup plus 1 tablespoon (216 grams) sugar
- •2 large eggs
- •½ cup (130 grams) applesauce
- •½ cup (79 grams) sweet rice flour
- •2 tablespoons tapioca flour
- •⅓ cup plus 2 teaspoons (68 grams) potato starch
- •⅓ cup (28 grams) cocoa
- •1 teaspoon baking soda
- •½ teaspoon salt
- •1 teaspoon baking powder
- •½ teaspoon xanthan gum
- •Gluten-free nonstick baking spray
For the Chocolate Glaze - Gluten-Free, Dairy-Free, Nut-Free
- •3 tablespoons (34 grams) palm shortening
- •About 1½ bars (179 grams) bittersweet chocolate, chopped
- •5/8 cup (128 grams) Original Soy Milk, at room temperature
- •¼ teaspoon salt
- •¾ cup (111 grams) confectioners’ sugar, sifted to remove lumps
Preparation
For the Cake:
Preheat oven to 177° C/350° F. Put 3 cups of water in a saucepan and bring to a simmer. Combine shortening and chocolate in a heatproof mixing bowl, and place over the saucepan to melt, stirring periodically.
In a medium bowl, combine the rice flour, tapioca flour, potato starch, cocoa, baking soda, salt, baking powder, and xanthan gum. Whisk to combine.
Once chocolate and shortening are completely melted (but not runny), transfer to a mixer with a whisk attachment, and add sugar. Mix on medium speed until sugar is completely melted. Add eggs, and mix just until combined. Add applesauce, and again mix, scraping the bowl with a rubber spatula, just until combined.
Add dry ingredients and 1 cup of water, half at a time, and mix on low to reduce splashing. Give the bowl one final scrape and mix on high for 20 seconds to fully combine.
Spray the cake rings, muffin pans, or cake pans with nonstick spray, or line muffin pans with papers.
• If you’re using an 8” cake pan, use all of the batter.
• If you’re using 6” cake pans, use 526 grams (about half) of the batter per pan.
• If you’re using 4” cake rings, use 210 grams (about one-fifth) of the cake batter per ring.
• For cupcakes use approximately 87 g (about 12 cupcakes) of the batter per cup.Bake for 12 minutes, then rotate and bake until the cake is pulling away from the sides slightly, and tester comes out clean, about 13 more minutes. For larger cakes you will need to bake at least an additional 5 minutes.
For the Chocolate Glaze:
Put 3 cups of water in a saucepan and bring to a simmer. Combine shortening and chocolate in a heatproof mixing bowl, and place over the saucepan to melt, stirring periodically.
In another bowl, mix the soy milk and salt, and stir until salt is dissolved; set aside.
Once chocolate and shortening are completely melted (but not runny), transfer to a mixer with a whisk attachment. Add the soy milk mixture and blend on medium speed until combined. Reduce speed to low and add the confectioners’ sugar a third at a time.
Increase speed to high and beat until creamy. Let sit until completely cooled. Once at room temperature, use a metal spatula to spread on cakes or cupcakes.
Note: If you want to make a four-layer 8” cake, double the recipe. Bake two 8” rounds and when cool, slice them horizontally to make a total of four layers.