Tag Archives: America’s Test Kitchen

The Ultimate Gluten Free Chocolate Cake

petal cake with candles 1I AM SO EXCITED ABOUT THIS CAKE!! Sorry for the shouting, but I can’t contain my elation. As Joy would say, this cake is “Bonkers Awesome.” My search for a blog-worthy gluten free chocolate cake has been going on for quite a while now. My youngest son follows a gluten-free and casein-free diet. For special occasions he goes off the wagon, but he doesn’t feel all that great when he does. This week is his birthday and I wanted him to celebrate without feeling sick.sliced cake with glass of milkThe problem with most gluten-free cakes is that they have a dry and crumbly texture. They often fall apart when you bite into them. The main reason for this is that gluten is a protein that provides structure and strength to baked goods so they don’t crumble and fall apart. Gluten also forms air pockets in the batter which leads to light and fluffy baked goods.

The good folks over at America’s Test Kitchen have figured out how to get around these problems and created a stellar GF chocolate cake. I made the cake twice. The first one was served to my son’s co-workers at his office. No one could believe this was a GF cake. Unfortunately, I could not photograph the inside of that cake, because it would be kind of rude to serve a previously sliced up cake. I made the second cake to have at home with friends and family. To them I served a cake that had been hacked up and photographed, because that’s what you do with family.3 slicesThe cake batter comes together very quickly and does not require a mixer. I used Bob’s Red Mill 1 to 1 Baking Flour Mix. In gluten free baking, it is important to use a blend of different gluten free flours, not just one kind. Using both melted bittersweet chocolate and cocoa powder provide the perfect chocolate flavour. Baking soda and baking powder give the needed lift and xanthan gum supplies strength and structure. Xanthan gum is a common ingredient in gluten free baking. Without gluten you need something to act as the binding agent for the flour. It keeps things moist and helps to hold the cake together without crumbling.

Vegetable oil, instead of butter is the perfect fat of choice as it keeps the cake incredibly moist. I substituted coconut milk for whole milk, as I wanted my version to be dairy free. Almond or rice milk would work too.

To keep the cake super moist, I brushed the cooled cake layers with a coffee flavoured simple syrup. For the frosting, I decided to make a mocha flavoured Swiss buttercream. I substituted unsalted margarine for butter, because I wanted to keep it dairy free. While the taste and texture of margarine will never beat that of butter, in this application, with the addition of chocolate and coffee to create a mocha frosting, the results were very delicious.Ingredients for Swiss Meringue ButtercreamA Swiss buttercream is a bit more complicated than an American buttercream. In an American buttercream you simply beat powdered sugar and butter, and any flavouring you like. With a Swiss buttercream, egg whites and granulated sugar are whisked and heated to 160°F and then whipped into a meringue. Softened butter (and any flavouring) is then added to the meringue. Swiss meringue is smoother, lighter and less sweet than American buttercream. Yes, it’s more work, but I think it’s worth it. You will need a stand mixer and a candy or instant read thermometer.cooking meringuewhites and sugar whipped to stiff peaksmocha buttercreamI decided to decorate the cake with a petal frosting technique. It looks quite impressive but is actually quite simple to execute. You will need a 1/2 inch round piping tip, some disposable piping bags and a small spoon or off-set spatula. First, pipe a vertical row of dots. Next, spread the buttercream dots with a small spatula or spoon. This creates the look of petals. Repeat, one vertical row at a time, until you go all the way around the cake.petal cake 1I have demonstrated the technique in this video.

sliced cake with milk pitcher

Click here to print recipe for The Ultimate Gluten Free Chocolate Cake.

slice with milk

 

White Bean Hummus with Herb Olive Salad

on white plateThe curious folks over at America’s Test Kitchen have launched a new digital brand, Cook’s Science. I have a great fondness for understanding why things work in the kitchen. If you’re a food science geek like me, you’ll love it. I subscribed to their newsletter right away, and one of the first recipes to pop up in my inbox was this one for a white bean hummus.

The recipe was actually created to highlight the tepary bean. The tepary bean is higher in protein and fiber than other beans and is one of the most heat and drought tolerant crops in the world. At this time they are only available by mail order. Since I was in a hurry to make this, I just substituted dried white kidney beans (also called cannellini beans).

Of course you can buy ready made hummus at the supermarket. And, in a pinch, most of them are ok. Moving up a level from store bought is hummus made with canned beans. Ultimate hummus can really only be made with dried beans. Yes, it takes a bit of planning ahead, but the ultra smooth silky texture you get is worth it. Soak BeansBaking soda and salt are added to the soaking water. Both of these contribute to breaking down the tough cell walls of beans and contribute to the creamy consistency of the finished hummus. LemonThe usual suspects of lemon juice, garlic, tahini and cumin are added to this version. Where the similarity ends however, is how the garlic is added. The garlic is first pureed with the lemon juice and allowed to steep for 10 minutes. The infused lemon juice is strained out and the garlic is discarded. Turns out that the acidity in lemon juice, tames raw garlic’s harsh pungent bite. I love this kitchen hack. I’m excited to try it with vinegar and garlic in my next batch of vinaigrette. Taming the garlic beastBe patient when pureeing the beans. It will take a good four minutes to get a silky smooth hummus. smoothThe hummus is finished an herb and olive salad. Parsley and dill add a bright verdant freshness and olives pack a briny salty punch. herb olive toppingA  topping of toasted pumpkin, sunflower and sesame seeds add a delicate crunch.with seeded crackers

Click here to print recipe for White Bean Hummus with Herb and Olive Salad.

spread on pita