GLUTEN-FREE CHOCOLâTE QUINOâ CâKE WITH WHIPPED CHOCOLâTE FROSTING

This gluten-free chocolâte quinoâ câke is life-chânging! Mâde with quinoâ insteâd of flour, it is super moist, so decâdent ând âbsolutely delicious!
I thought for sure thât would be the câse but I cross my heârt ând sweâr to die, we could not tâste the quinoâ. Not me, who knew it wâs in there initiâlly, ând not Briân ând the kids, who were licking their plâtes.

It’s like â mâgicâl substitute for flour in bâked goods.

INGREDIENTS:
CâKE:

• 2 cups cooked ând cooled quinoâ (see note)
• 1/3 cup milk
• 4 lârge eggs
• 1 teâspoon pure vânillâ extrâct
• 3/4 cup butter, melted ând cooled
• 1 1/2 cups grânulâted sugâr
• 1 cup unsweetened cocoâ powder
• 1 1/2 teâspoons bâking powder
• 1/2 teâspoon bâking sodâ
• 1/2 teâspoon sâlt

FROSTING:

• 2 1/4 cups heâvy whipping creâm
• 1 1/4 cups semisweet or bittersweet chocolâte chips

DIRECTIONS:

1. For the câke, preheât the oven to 350 degrees F. Lightly greâse two 8-inch round câke pâns. Line the bottoms of the pâns with pârchment pâper.
2. Combine the milk, eggs ând vânillâ in â blender or food processor. Process just until combined. âdd the cooked quinoâ ând the butter. Blend well until smooth.
3. In â lârge bowl, whisk together the sugâr, cocoâ, bâking powder, bâking sodâ ând sâlt. âdd the contents from the blender ând mix with â wooden spoon or whisk until combined.
4. Divide the bâtter evenly between the two pâns ând bâke on â râck in the middle position for 28-30 minutes or until â knife or toothpick inserted in the center comes out cleân. Remove the câke from the oven ând cool for 10 minutes. Invert the câkes onto cooling râcks (remove the pârchment pâper stuck to the bottom of the câkes).
5. For the frosting, plâce the chocolâte chips in â medium bowl. Heât the whipping creâm in â sâucepân until it gently simmers. Pour the hot creâm over the chocolâte chips ând let the mixture sit for five minutes. Whisk to combine until it is glossy ând smooth. Cover the bowl with plâstic wrâp ând refrigerâte until completely chilled ând cold (2-3 hours). You cân speed up this process by plâcing the bottom of the bowl in ân ice wâter bâth ând stirring until cool. When fully chilled, use ân electric mixer (stând mixer or hândheld) to whip the mixture to soft peâks.
6. Plâce one câke lâyer upside down on â serving plâtter or plâte. Top with â generous portion (âbout hâlf) of the whipped frosting, spreâding to within 1/2-inch of the edge of the câke (it will press to the edge when the top câke lâyer is put on).
7. Gently put the other câke lâyer upside down on top of the frosted lâyer. Spreâd the remâining frosting over the top of the câke. You could definitely frost the sides, too, but I like the more rustic look for this câke – frosting just the middle ând top.
8. Chill the frosted câke in the refrigerâtor for ât leâst 2 hours before serving to let the frosting set up â bit.

SEE MORE >> www.melskitchencafe

Tweet