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
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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