CHOCOLATE CAKE

 Gluten-Free, Low-Calorie

Okay, who doesn't love chocolate cake? Just the thought of it evokes my favorite childhood birthdays. I have been playing around with different recipes for awhile now because there is no way I can live out the rest of my life without chocolate cake. The gluten-free cake recipe was adapted from a recipe I found online by gfJules and the frosting was from an old recipe I cut out of Cook's Illustrated over ten years ago. That frosting still holds up as the best chocolate frosting ever and when I substituted the confectioner's sugar with the Swerve sweetener, the taste and texture stayed the same.

For this recipe you will need two 8 inch round pans, a food processor for the frosting, and a thermometer for the melted chocolate. The cake takes approximately an hour to make. And while the cake cools, I make the frosting. If you make the cake, please let me know how it came out and if you made any adjustments to either of the recipes. Enjoy!

SPONGE

FROSTING

INGREDIENTS:

3 cups (405grams) All Purpose Gluten Free Flour

2 cups Swerve natural sweeter "granulated" 

4 tsp. baking powder

2/3 tsp. baking soda

8 egg whites 

2/3 cup mild flavored vegetable oil of choice (safflower, non-GMO canola, melted coconut oil)

2 Tbs. white vinegar

2 tsp. pure vanilla extract 

1 cup milk of choice (dairy or non-dairy; I used Oatley dairy-free)

INSTRUCTIONS:

Preheat oven to 350° F.

Oil two 8-inch round cake pans (Here's a trick I learned from Bouley Test Kitchen in NYC: Grease the pans with butter then place them in refrigerator. I put them in for at least a half hour. Then take them out and pour the batter in them and the sponge comes out of the pans nice and easy. No need to grease the pan with flour either!)

Bring all ingredients to room temperature. Sift the dry ingredients together in a bowl. In a separate mixing bowl, combine liquid ingredients, reserving milk. Slowly pour dry mix into the liquids and begin to stir, adding the milk while stirring to keep the flour from flying up and out of the bowl while mixing. Continue to beat at medium speed just until the lumps are gone and the batter is smooth.

Pour batter into prepared pan(s). Allow to rest in the pan before baking for 15 minutes.

Bake for approximately 35 - 40 minutes for the cake. Test with a toothpick before removing from the oven. When done, the toothpick should come out clean (not wet), and may have a few crumbs attached when inserted into the center of the cake. 

Remove to cool on a wire rack. 

INGREDIENTS:

 

2 1/2 sticks or 10 oz unsalted butter, softened

4 oz Swerve natural sweetener "confectioners"

3/4 dutch-processed cocoa

pinch of table salt

3/4 cup light corn syrup

1 tsp vanilla extract

8 oz chocolate, melted and cooled. (I prefer semisweet, but you can use milk or bittersweet. Make sure the chocolate has cooled to between 85-100F before adding to butter mixture.

INSTRUCTIONS:

In a food processor, process butter, sugar, cocoa, and salt til smooth. About 30 seconds.

Scrape the bowl as needed.

Add the syrup and vanilla until just combined. About 5-10 seconds.

Scrape down the bowl and then add the chocolate and pulse until smooth and creamy, about 10-15 seconds.

Frosting can be used immediately or up to 3 hours in advance. You can also refrigerate it, but let it stand at room temperature for 1 hour before using. 

Have fun frosting the cake. There's plenty of this frosting to be spread on the sponge with a few spoonfuls left over for you to taste during the process. Enjoy!

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Gregory Cole

M.A., NASM-CPT, Behavior Change Specialist

gregory@reinventionking.com

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