Once upon a time a Gluten Free Chocolate Cake wouldn’t have appealed to me. Luckily no one in our family has a gluten intolerance. However, one of Charisse’s closest friends has a daughter who does so I decided to do a bit of investigating. I went into my research with a closed mind thinking anything gluten free, especially a dessert couldn’t be good.
During one of my weekly stop at Big Lots I noticed a line of gluten free products by goldbaums and figured it was now or never. I bypassed the yellow cake, brownie, waffle and chocolate chip cookie mixes and honed in on the chocolate. For several weeks the cake mix stared at me from the cupboard. I stared back and shut the door. That was until last weekend when I decided to get a week’s worth of baking done. I was also determined to use what I had on hand before I purchased new supplies.
The box contained two pouches, one cake mix, the other frosting. Per the instructions I added to the cake mix three extra large eggs and ½ cup of oil. An 8-inch square pan was recommended but I knew that size was too large. My smallest square is 6-inches and that was too small. I was beginning to feel like Goldilocks with these cake pans. Finally, I settled on a 7-inch round pan and it was just right.
It baked for 45 minutes, five minutes longer than the recommended time. Once it was cooled I added 1 TBS of boiling water and 1 TBS of oil plus the contents of the frosting pouch in a small bowl and stirred with a whisk. It was very thick and I knew it wouldn’t spread well so I added another TBS of boiling water. There was only enough frosting for the top of the cake and to keep the sides moist I brushed them with simple syrup.
My little cake looked a tad plain and needed a quick upgrade. Dark chocolate curls to the rescue. Now it was dressy and ready for its close up. When I returned to my cake after getting the props ready I was met with a heap of molten chocolate on top of the cake. Seriously!!!
Obviously the cake hadn’t cooled enough, I guess. I smoothed it out and now the cake had a double chocolate coating on top. No one complained about the strawberries I added on top either.
The cake was surprisingly good and not dry at all. I’ve often said that I’d like to get out of my baking comfort zone so moving forward I’ll do my best to not have so many preconceived notions. If you have a Big Lots in your area check out their full line of goldbaum’s products.
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