Thursday, April 4, 2013

Bob's Red Mill Gluten Free Chocolate Cake.

When it came time for my boyfriend's birthday, I told him I would bake him a cake of his choice. The only criteria? I had to be able to eat it as well! The only thing more torturous than having poison cake around, is having to make said poison cake. The good thing? Bob's Red Mill, I think, makes desserts that taste better than the 'real' thing. 

For this yummy cake, follow the instructions as given on the cake mix. For the center filling, simply slice the cake in half and fill the center (see instructions on how to make it below). For the top, melt in a glass bowl 1cup of chocolate chips and mix in 1 tablespoon of whipping cream; drizzle onto cake.

Citrus Filling

  • 3/4 cup granulated sugar (I used coconut sugar)
  • 2 tablespoons cornstarch 
  • 3/4 cup cold water
  • 2 egg yolks, slightly beaten
  • 1 tablespoon orange juice (or citrus juice of your choice)
  • 1 tablespoon butter 
  • Pinch of Salt
Combine ingredients in a medium sauce pan, beginning with the liquid ingredients, mix together; then add the solid ingredients, mix and melt together. Stir constantly over medium heat until sauce thickens. Cool in refrigerator until a gel consistency is achieved.