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Monthly Archives: July 2012

Chocolate Cake with Chocolate Whipped-cream Frosting… “Happy Birthday” cake!!!

We just celebrated two birthdays in the last 3 weeks in my family – my husband and my son. I made the same gluten-free cake for both of them. It’s a tradition in my family – chocolate cake with chocolate, whipped-cream frosting! We have it at every birthday celebration…sooo good! I would have included a picture of the cake, but it was eaten too fast – that’s how good it is.

I must admit, though, it’s the frosting that really makes this cake so delicious and I have to give credit to my mother for that one. She made chocolate, whipped-cream frosting since before I was born (and I’m not telling how long ago that is!!). In my family growing up, we could request whatever kind of cake we wanted for our birthday. Only my father and oldest sister (#1) would request something different for their birthday – my father loved Boston Creme Pie and my sister liked Apricot Pie. The rest of us (#2 sister, #3 brother, #4 brother, mom and myself, #5) would have cake covered in Chocolate, Whipped-Cream Frosting – any cake. It could be sponge cake, Angel food cake or chocolate cake. In the end, chocolate cake was the best choice – every year!

This recipe makes a LOT of cake. What I’ve done is make 2 – 9 inch round cakes and use the extra batter for cupcakes. If the cupcakes survive long enough, they are frozen for a quick treat some other day! They taste great warmed in the microwave, then add a scoop of vanilla ice cream on top – no frosting required.

I’d love to hear some of your family birthday traditions – please share!! Enjoy!

Gluten-Free Chocolate Cake

(**This recipe makes 3 – 9 inch round cakes or 30 cupcakes or 2 – 9 inch cakes and 12 cupcakes.)

1-1/3 cup strong, brewed hot coffee

1¼ cup cocoa powder

2 sticks butter

2¼ cups sugar

4 large eggs

2 teaspoons vanilla extract

3¼ cups Pamela’s Gluten-free Baking and Pancake Mix + 1 teaspoon baking soda

Preheat oven to 350 degrees F. Grease cake pans and dust with gluten-free flour or use paper liners for cupcakes. In a medium bowl, whisk together hot coffee and cocoa powder until very smooth. Set aside. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time. Add vanilla extract and mix until well blended. Add half of Pamela’s mix to the butter mixture and blend well. Add half of the coffee/cocoa mixture and beat until well combined. Add the remaining Pamela’s mix and coffee/cocoa mixture and blend completely until smooth. Spoon batter into prepared pans and fill to half full. Bake cake pans for 40 minutes or cupcakes for 20 minutes. It is done when a toothpick inserted in the middle comes out clean. Cool cake pans for 20 minutes then turn cake onto wire racks to cool completely before frosting.

Chocolate Whipped-Cream Frosting

1 pint heavy or whipping cream, chilled

Hershey’s syrup

Chill a large mixing bowl in the freezer for 15 minutes. Remove bowl from the freezer and add the cream. Beat cream on high speed until stiff peaks form. Add ¼ cup Hershey’s syrup and continue to mix until well blended. Add more Hershey’s syrup until desired chocolate flavor has been reached. Frosting will not get darker, just have more chocolate flavor. This recipe makes enough for a two layer cake with frosting in the middle and covering the outer surfaces completely. Refrigerate cake after frosting.

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Posted by on July 22, 2012 in Desserts

 

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Lemon Cheesecake…simple, light and creamy!

My family has always liked cheesecake, but it usually only gets made for special occasions. Years ago, my husband would make it and he would experiment with different flavors for Thanksgiving and Christmas – pumpkin, chocolate, almond, citrus, marble,… It was a time-consuming process making the crust, cooking it, letting it cool, blending all the cheeses together, greasing the spring-form pan,… Even though it was so delicious, it was very dense, rich and full of calories.

I recently found this recipe online at Easy Eats Blog, so I’m re-blogging it here. It was fabulous! My son endorsed this as his ALL-TIME favorite cheesecake – light, creamy, not too sweet, smooth texture, and gluten-free! My husband loved it too and didn’t miss the crust at all. I know I’ll be making it again and more often than just at the holidays. I really like that it has agave nectar instead of sugar and not too much ricotta cheese. Sometimes a cheesecake can have a grainy texture with too much ricotta in the recipe.

I used a large, round, deep stoneware dish to bake it in and after chilling, it cut very easily and was set perfectly. Next time, I may try adding lemon or orange zest for a deeper citrus flavor. I also want to try adding cocoa powder or almond liquor. Mmmm, the possibilities…!!! Enjoy!

Gluten-free Lemon Cheesecake

8 oz. cream cheese
1 cup ricotta cheese
¾ cup light agave nectar
2 large eggs
5 teaspoons brown rice flour
5 teaspoons corn starch
1 ½ teaspoons vanilla extract
2 teaspoons lemon extract
1 stick butter, melted and cooled
1 cup plain Greek yogurt (whole fat)

Preheat oven to 325 degrees F. Grease a round, deep baking dish or pie plate. Combine cream cheese and ricotta in a large bowl and mix well to combine. Add agave syrup and blend well until creamy and smooth. Add eggs one at a time and blend well after each. Add rice flour, corn starch and extracts and mix very well. Add melted, cooled butter and yogurt and beat until completely blended together. Pour batter into prepared pan and bake for 45 minutes. After 45 minutes, turn the oven off and leave the pan in the oven for 1 ½ hours to cool gradually. Remove from the oven and chill for 4 or more hours. Top with fresh fruit or whipped cream. Makes 6 to 8 servings.


 
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Posted by on July 6, 2012 in Desserts

 

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