Gluten Free Strawberry Chocolate Cake
Author: 
Recipe type: Dessert
Cuisine: American, Canadian
Cook time: 
Total time: 
Serves: 8
 
Gluten free strawberry chocolate cake with swiss buttercream.
Ingredients
Gluten Free Chocolate Cake
  • 290 g Gluten Free Flour Blend (with Xanthan Gum) *I used Bob's 1 to 1
  • 80 g Cocoa Powder
  • 1½ tsp Baking Powder
  • 1⅓ tsp Baking Soda
  • 1 tsp Kosher Salt
  • 3 Large US Whole Eggs
  • 1 Large US Egg Yolk Only
  • ¾ c Buttermilk
  • 160 ml Vegetable Oil *I prefer the mild taste of Canola Oil
  • 1 c Brewed Coffee (cold)
  • 220 g Granulated Sugar
  • 150 g Light Brown Sugar
Strawberry Swiss Buttercream
  • 4 Large US Egg Whites Only
  • 200 g Granulated Sugar
  • Pinch Kosher Salt
  • 450 g Unsalted Butter (room temperature)
  • 4 tbsp Seedless Strawberry Jam
  • 1 tbsp Vanilla Extract
  • 2 tsp Lemon Juice
  • Optional Extras
  • 1 c Fresh Strawberries (sliced extra thin)
  • ¼ c Freeze-dried Strawberries (crushed) *Optional
Instructions
Gluten Free Chocolate Cake
  1. Preheat the oven to 175°C/350°F degrees.
  2. Line the bottoms of two 8" round pans with parchment and grease with butter or baking spray. Set aside.
  3. In a medium bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  4. Using a stand mixer fitted with a whisk attachment, whip the sugars, eggs, oil, buttermilk, and coffee until fully incorporated. Add the dry mixture and mix until there are no streaks of flour and the batter is smooth. The batter will be quite thick and almost gummy.
  5. Pour the batter into prepared pans and smooth the top with an offset spatula or the back of a spoon. Firmly tap pan on a work surface to level the batter.
  6. Bake for 25 to 30 minutes, until a toothpick comes out clean. Allow the cake to cool in the pans. Once cooled the cake will keep in the fridge for 2-3 days wrapped in cling film or stored in an airtight container.
Strawberry Swiss Buttercream
  1. In a bain-marie set over low heat, warm the egg whites, sugar and salt, whisking continuously until they are warm to the touch or approx 71°C. You can test this by dipping your finger in the mixture and rubbing it against your thumb. It should feel smooth and you shouldn't feel any sugar granules.
  2. Using an electric mixer fitted with the whisk attachment, whip the egg white and sugar mixture on medum-high speed until firm peaks form and it has cooled completely. This will take approx. 10 min.
  3. Switching to the paddle attachment, begin beating in butter 2-3 tablespoons at a time. Once fully incorporated, add strawberry jam, vanilla and lemon juice. Beat on medium-low until combined and smooth.
  4. Buttercream will keep in the fridge for up to 3 days. If refrigerated, allow the buttercream to come to room temperature and re-beat until smooth.
Assembly
  1. Spread the top of each cake with the Strawberry Swiss Buttercream and sliced strawberries (if you have them) and layer the cake. Smooth the top of the cake with an offset spatula and sprinkle the edges with freeze-dried strawberries.
  2. Spread bottom cake with a thick layer of the Strawberry Swiss Buttercream and, if using, sliced strawberries. Place the other cake round on top and spread another thick layer of buttercream and smooth with an offset spatula. Sprinkle freeze-dried strawberries around the edges of the cake.
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/8-gluten-free-baking-secrets/%3C/div%3E