When my dad’s birthday rolls around, there is only one flavour of cake that is requested. Chocolate, devil’s food to be precise. The rich, moist, deeply chocolate cake that enriches not only the day, but catapults memories into your mind. It was one of the first things I baked (I’m fairly certain that chocolate chip cookies take that title). In fact, I have a photo of me standing on a kitchen chair at about 3, with cake batter all over my face, evidently just finishing licking the bowl when mom got me to turn and smile with a proud and satisfied look on my face. And the truth? This cake is almost as simple as the cakes we made way back when.
But once the cakes had cooled (they do sink a touch, but that won’t matter, I promise!), I glanced in the fridge and into the cupboards to find a severe lack of icing sugar. Less than two cups. The cream cheese buttercream I was envisioning had 4 – at least. So I made a soft cream cheese filling and a sour cream ganache. It was perfectly balanced – the easy but not overpowering sweetness of the cream cheese filling, the moist rich chocolate-charged cake, and the ganache with the slightest tang from the sour cream.
My only complaint with this cake is that it didn’t last long enough. Everyone that had some asked if it was already posted on here. Now it is :). I hope that you love it as much as we did.
Gluten-Free Devil’s Food Cake
by Lauren of Celiac Teen
Ingredients
1/2 cup millet flour (2.80 oz)
1/3 cup tapioca starch/flour (1.50)
1/3 cup sweet rice flour (1.80 oz)
5 tsp brown rice flour (0.60 oz)
1 tsp xanthan gum
3/4 cup plus 2 tbsp cocoa
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 2/3 cup sugar
2 eggs, at room temperature
1 cup buttermilk
1/2 cup oil
1 tsp vanilla
3/4 cup very warm water
Steps
Preheat oven to 350 degrees Fahrenheit. Grease two 9 inch pans, then place a round of parchment or wax paper in the bottom and grease again.
In a large bowl, whisk together flours, xanthan gum, cocoa, baking soda, baking powder, salt and sugar.
In another bowl, whisk together eggs, buttermilk, oil and vanilla. Slowly whisk in the almost hot water. Slowly whisk the liquids into the dry ingredients, until incorporated. Pour batter into the two pans, equally.
Bake for 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool for half an hour, then turn out and remove the parchment or wax paper. Let cool completely.
Place the first cake on your serving plate, top with cream cheese filling and place the second cake on top. Trim top cake if needed and ice with the sour cream ganache.
Cream Cheese Filling
Ingredients
4 ounces (1/2 block) cream cheese, softened
1/4 cup butter, softened
1 1/2 to 2 cups icing sugar
1/2 tsp vanilla
Steps
Beat together cream cheese and butter until light and fluffy. Slowly add in sugar. Beat in vanilla. Use as desired.
Sour Cream Ganache
Ingredients
1 cup chocolate
3/4 cup sour cream
Steps
Melt chocolate. Beat in sour cream, until uniform. Use immediately.
This post is linked to Slightly Indulgent Tuesdays and Gluten Free Wednesdays Cake Challenge.
Piped and pretty.
For birthdays, there must be candles. Even if there are only three to be found in the house. It makes it just that much more fun :).
Then, you can have a nice little piece. Freshly cut, beautifully moist, and perfectly delicious. That’s all you need.
Or maybe, like my brother, you prefer a big piece. It’s lovely either way!
Have a bite! Oh goodness, now I wish I had another piece here. Even just a tiny sliver.
In other news, yesterday I was featured alongside some friends in an article about teen food bloggers! It was really cool to read more about both friends and new-to-me sites 🙂 I hope you enjoy it!
xoxo
Lauren
Twitter, Facebook, Foodbuzz and Flickr.
{ 22 comments… read them below or add one }
Looks absolutely gorgeous and scrumptious! AND just look at how moist and delicious it is!! Lauren, you really know how to make anyone hungry! Great post, friend!
I can see why it didn’t last long. The cake looks fantastic. Congrats on your article! Well deserved indeed!
Oh, it looks delicious, Lauren! The sour cream ganache sounds (and looks) so good. And that last shot…makes me want a bite!
Looks delish, Lauren! So moist! Sour cream ganache sounds utterly divine, too. I’d love to try it.
Oh, this looks amazing…I wish I had a slice of it right now! Can’t wait to try making this recipe. Especially the sour cream ganache, yum.
oh. my. gosh! DROOL!! WOw!! Lauren, that is beautiful!! I want some!!
Oh that cake looks divine! Love the cream cheese filling and sour cream ganache, great way to balance the richness of the cake!
How truly lovely, Lauren. No surprise that this decadent beauty went quickly. Great job! Devil’s Food is my dad’s favorite, too. Might have to make your recipe for Father’s Day for him. I know he would love it! 🙂
Shirley
Gasp! What a gorgeous looking cake – your Dad is one lucky birthday celebrant!
Gorgeous looking cake. And i’m really intrigued with the sour cream ganache icing.
I live in a country where non-gluten flour is a novelty and so I’m wondering if I can just substitute all purpose flour for all the flour ingredients.
Thanks.
Oh, Lauren, you are killing me with this cake. It looks delish! Cream cheese frosting was always one of my favorites in my dairy eating days. You are such a gifted baker! xo Kim
This looks awesome!!! Have you ever tried this recipe as cupcakes?
That looks delicious! I’m not a big chocolate fan, but you have me wanting a piece of that. Thanks for participating in the cake challenge.
Earnest, I’m not sure. If you were to use all-purpose (I can’t try because it makes me ill), I would replace it in weight rather than cups and omit the xanthan gum.
Carly, I haven’t yet, but it’s definitely something I would love to try soon :).
How are you, Lauren?
This cake is scrumptious and chocolatey! Great photos too….
Meanwhile, I will be the judge for DMBLGIT in June. Hope you could participate in this event by sending your blog photo. To enter visit
http://snacksgiving.blogspot.com/2010/06/dmblgit-june.html
Sawadee from Bangkok,
Kris
Lauren — looks delectable! Just curious, did you use Dutch processed cocoa or regular? Thanks! Kate
Oh my goodness….that looks amazing! My gf 4 yr old happened to be walking by when I was looking at this recipe and he stopped and sadly said, “that cake’s not gluten-free, is it?” As soon as I told him it was, he started begging me to make it! 🙂
Kris, Hi! What fun – I’ll look around and see if I have something to submit :).
Kate, I’m pretty sure I used a Dutch Processed cocoa, as it’s alkalized and unsweetened :).
This is absolutely beautiful and that is not a big enough word to describe that cake. Are you going into catering?
Chaya, not at this point, but anything is possible :).
This was absolutely the best cake I’ve made so far. I made it with a coconut cream cheese frosting. I fooled everyone, they had no idea it was gluten-free. I’ll be making this again and again. Thanks for a great cake recipe!
We all loved it, gluten free friend stole the last few pieces before any more regular folk could eat more!
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