Gluten Free Chocolate Cake Recipe with Raspberries

There's nothing more mouthwatering than fudgy chocolate cake paired with fresh raspberries! | Gluten Free Chocolate Cake Recipe with Raspberries | GlutenFreeHomemade.com

Updated February 10, 2018.

So, you want a scrumptious gluten free chocolate cake recipe?

Let me add a few more adjectives to describe this cake recipe you and your family will enjoy!

Think chocolaty, creamy, and moist.

Mm-mm!

Now, you can’t wait for the recipe, right?

The audience says, "You had me at chocolaty".

Maybe you are like me; I am not 100% gluten-free, but my wife and I have friends who are.

So, we (really my wife) often make dishes each week for our friends who are gluten-free when they come over for dinner.

This way we can give them the best gluten-free meal we (really my wife) can create. 

Oh, you can be sure this gluten free chocolate cake recipe stays on the menu of good things to eat.

Enjoy!!!

James Lynch Jr.





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Gluten Free Chocolate Cake Recipe with Raspberries


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Gluten Free Chocolate Cake Recipe with Raspberries


There's nothing more mouthwatering than fudgy chocolate cake paired with fresh raspberries!

Prep Time: 3 Hours
Cook Time: 50 minutes
Yield: 8 to 12 servings

Ingredients:
- 2 cups heavy whipping cream
- 1 cup milk chocolate chips
- 2 cups amaranth, cooked (1 cup dry and 3 cups water)
- 1/3 cup chocolate almond milk
- 4 large eggs
- 1 teaspoon gluten-free vanilla extract
- 3/4 cup butter, melted and cooled (1 1/2 sticks)
- 1 1/2 cup sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pint fresh raspberries

Instructions:
1. To make frosting, heat heavy whipping cream in a small saucepan until it gently simmers.
2. Place milk chocolate chips in a medium bowl (stainless steel, if possible).
3. Pour hot cream over chocolate chips and allow to sit for 5 minutes.
4. Whisk to combine until the mixture is glossy and smooth.
5. Cover with plastic wrap and refrigerate until completely chilled, 2 to 3 hours.
6. When chilled, use an electric mixer to whip the mixture for 5 minutes or until soft peaks form.
7. To make cake, preheat oven to 350°F.
8. Lightly grease two 8-inch round cake pans.
9. Line the bottom of the pans with parchment paper.
10. In a blender, combine chocolate almond milk, eggs and vanilla extract.
11. Process until combined.
12. Add cooked amaranth and butter, and blend until smooth.
13. In a large mixing bowl, whisk together sugar, cocoa powder, baking powder, baking soda and salt.
14. Pour the wet ingredients into the dry ingredients in the bowl.
15. With a wooden spoon, mix ingredients until combined.
16. Divide the batter evenly between the two prepared cake pans.
17. Bake for 28 to 30 minutes or until toothpick inserted in center comes out clean.
18. Remove cakes from oven and let cool for 10 minutes.
19. Carefully remove cakes from pans onto cooling racks and remove parchment paper.
20. To assemble cake, place one completely cooled cake layer on a serving platter.
21. Top with whipped frosting and spread.
22. Sprinkle with 1/2 pint fresh raspberries.
23. Gently put the other cake layer upside down on top of the frosted layer.
24. Spread the remaining frosting on top and sides of the cake.
25. Garnish top with remaining fresh raspberries.
26. Chill cake in the refrigerator for about 2 hours before serving.

Tags:
Gluten-free, Soy-free, Vegetarian




Variation

Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 500 ml heavy whipping cream
  • 250 ml milk chocolate chips
  • 500 ml amaranth, cooked (250 ml dry and 750 ml water)
  • 85 ml chocolate almond milk
  • 4 large eggs
  • 5 ml gluten-free vanilla extract
  • 340 grams butter, melted and cooled (1 1/2 sticks)
  • 375 ml sugar
  • 250 ml unsweetened cocoa powder
  • 7.5 ml baking powder
  • 2.5 ml baking soda
  • 2.5 ml salt
  • 0.5 liter fresh raspberries

Instructions

  1. To make frosting, heat heavy whipping cream in a small saucepan until it gently simmers.
  2. Place milk chocolate chips in a medium bowl (stainless steel, if possible).
  3. Pour hot cream over chocolate chips and allow to sit for 5 minutes.
  4. Whisk to combine until the mixture is glossy and smooth.
  5. Cover with plastic wrap and refrigerate until completely chilled, 2 to 3 hours.
  6. When chilled, use an electric mixer to whip the mixture for 5 minutes or until soft peaks form.
  7. To make cake, preheat oven to 350°F. 
  8. Lightly grease two 23 cm round cake pans.
  9. Line the bottom of the pans with parchment paper.
  10. In a blender, combine chocolate almond milk, eggs and vanilla extract. 
  11. Process until combined. 
  12. Add cooked amaranth and butter, and blend until smooth.
  13. In a large mixing bowl, whisk together sugar, cocoa powder, baking powder, baking soda and salt.
  14. Pour the wet ingredients into the dry ingredients in the bowl.
  15. With a wooden spoon, mix ingredients until combined.
  16. Divide the batter evenly between the two prepared cake pans.
  17. Bake for 28 to 30 minutes or until toothpick inserted in center comes out clean.
  18. Remove cakes from oven and let cool for 10 minutes.
  19. Carefully remove cakes from pans onto cooling racks and remove parchment paper.
  20. To assemble cake, place one completely cooled cake layer on a serving platter.
  21. Top with whipped frosting and spread.
  22. Sprinkle with 0.25 liter fresh raspberries.
  23. Gently put the other cake layer upside down on top of the frosted layer.
  24. Spread the remaining frosting on top and sides of the cake.
  25. Garnish top with remaining fresh raspberries.
  26. Chill cake in the refrigerator for about 2 hours before serving.




About the Guest Author


James Lynch Jr. is an Information Technology Systems and Administrations professional, a poet, and author of the Product of Culture Trilogy, a fictional series available in eBook and audiobook formats.

His first book in the trilogy, Who are the Colesmiths?, was released early in 2012 and is about the intertwined lives and generations of a family and its heritage.

The story continues in Cases of Colesmith where "something has more meaning than meets the eye".

The Final Exam concludes James' saga of the Colesmiths.

Other inspirational writings by James include, The Life and Times of Baby Lucas, The Life and Times of Baby Lucas: "I'm Alive"So You turned another Year Older: How far will you drive? and Poetry in the Mirror.

James and his family live on the plains of central USA.

Visit James at www.Pocbooks.com for more information about upcoming books.

You can find James on Facebook, Twitter and Google+.




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