Recipe for gluten-free Chocolate Cherry Cake.
- 1/2 can pie cherries
- 1 cup Millet flour
- 1/2 cup white rice flour
- 1/4 cup tapioca flour
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons dutched cocoa
- 1/4 cup unsalted butter (softened)
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- 2/3 cup dark chocolate chips
- 1 Preheat oven to 350°F.
- 2 Prepare two 6-inch round cake pans by spraying GF baking spray and dusting with GF flour (millet or rice).
- 3 Separate canned pie cherries, draining sauce from cherries resulting in approximately 1/3 cup sauce and 3/4 cup cherries. Place in separate containers and set aside.
- 4 Whisk together all dry ingredients (flours, xanthan, baking powder, baking soda, salt and cocoa) and set aside.
- 5 Cream together unsalted butter and sugar. While mixing on medium speed add eggs, one at a time, mixing after each addition. Add cherry sauce and vanilla extract, blend until a consistent, uniform texture is reached.
- 6 Place in milk in small sauce pan, warm over medium heat stirring frequently until almost boiling. Place chocolate in heatproof bowl, pour milk over chocolate, stirring until all chocolate is melted and mixture has smooth, sauce-like consistence.
- 7 With mixer on low speed alternately incorporate dry and wet ingredients into creamed butter mixture. Starting with 1/3 of the flour mixture, followed by 1/2 of the chocolate sauce, repeating until all ingredients are mixed in. Continue mixing 1-2 minutes or until the batter has a uniform consistency.
- 8 Fold drained pie cherries into batter until evenly incorporated, taking care to not over mix.
- 9 Divide batter in half and scoop into prepared pans. With moist hands (or wet spatula) smooth the tops of each cake.
- 10 Bake for 30-35 minutes or until toothpick comes out clean and cake springs back when lightly pressed.
- 11 Cool in pans on wire rack for 10 minutes before unmolding. Place plate on top of pan, invert plate/pan and tap on bottom of pan until cake releases. Cool completely before cutting into thinner layers and frosting.