Gluten free black forest cake

Discussion in 'Pastries & Baking' started by teiglach, Feb 9, 2014.

  1. teiglach

    teiglach

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    I am an at home cook and baker. I've made plenty of cakes, pies, and cookies in my time, but I have never done any gluten free baking. I want to make a gluten free black forest cake (preferably of the kirsch-soaked variety, and dairy is fine) in the next week, and I have never made a gluten free cake before. I probably will do a few practice runs of making plain chocolate layers. I have some bob's red mill gluten free all purpose flour and xanthan gum, as well as all the standard ingredients.

    What is a good chocolate cake layer recipe for the bob's red mill flour? What differences do I need to worry about as opposed to regular chocolate cake? (e.g. will the cake dry out faster and/or get soggy more easily from the kirsch - is adding kirsch to a finished gluten free cake layer feasible in the first place)?

    Is there anything that needs to be changed from a glutinous recipe other than the cake part, or do I need a dedicated gluten free recipe? With standard black forest cake it's better if it's left in the fridge for a while for the kirsch to soak in; is this going to work with gluten free cake, or is it better to serve it promptly?

    Incidentally I am also making a very small cake (made in 6 inch pans and I would like to make shorter-than-usual layers so the whole cake is about 3 and a half inches high). I'm assuming that just changes the baking time and the quantity of ingredients rather than anything else?
     
  2. teiglach

    teiglach

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    For posterity, I used the following cake recipe:

    1 cup all purpose gluten free flour (I used Bob's red mill)

    3/4 cup sugar

    1/2 cup cocoa

    1/2 cup butter

    2 eggs

    1/2 cup buttermilk

    1/4 cup whole milk

    1/4 tsp baking soda

    1/4 tsp baking powder

    1 tsp vanilla

    1/2 tsp salt

    1/2 tsp xanthan gum

    1/2 tsp instant espresso powder

    ~2 shots kirschwasser

    I creamed the butter and sugar and I put the cocoa in a hot buttermilk/milk mixture (be careful to avoid large curds while heating) a few minutes before adding it as the final ingredient in the batter (in order to avoid prematurely activating the baking soda); I have no idea if that was a good idea or if I should have used water; it was an experiment I have never tried before to increase the dairyness of my cake.

    I soaked the cake layers in the kirsch, which I applied with a brush after the layers were baked and I cut them in half. I used Clear Creek kirschwasser.

    For frosting and filling I used the Black Forest Cake I recipe from allrecipes.com, except with a bit of kirsch in the sauce. I used Oregon Fruit Farms Tart cherries packed in water, and somewhat more than the recipe called for. I used a bit of extra sugar since the cake layers aren't very sweet and the cherries are water-packed whereas most are syrup-packed.

    If making a full size cake, double the recipe.

    The cake came out amazing! I'm not 100% sure how best to improve it as I'm not a particularly expert baker, particularly when it comes to gluten free stuff, but experiments I intend to carry out in the future are increasing the cocoa:flour ratio, increasing the sugar, increasing the salt a tad, decreasing the xanthan gum, using more yolks and less whites, and using water instead of milky stuff to bloom the cocoa powder.
     
    Last edited: Feb 19, 2014