GLUTEN-FREE CHOCOLATE CAKE
Make a dense, rich chocolate cake for a special occasion or anytime treat. While suitable for those following a gluten-free diet, it will prove a hit with everyone
Provided by Liberty Mendez
Categories Dessert
Time 1h20m
Number Of Ingredients 18
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
- Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
- Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
- While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything's included.
- Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.
Nutrition Facts : Calories 604 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
SWEETHEART CAKE
I found this in the Valentine's Day edition of my local paper. It is very good and so pretty. Baked in heart-shaped pans this is the perfect dessert for your sweetheart! (Prep time is approximate)
Provided by Denise in da Kitchen
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Sift flour, sugar, baking powder and salt into mixing bowl.
- Drop in shortening.
- Combine milk and cherry juice and add in a stream to dry mixture.
- Add extracts; beat two minutes.
- Add egg whites; beat two minutes.
- Add cherries and nuts; beat 2 minutes.
- Bake in two greased and floured 9-inch pans at 375 degrees for 20 to 25 minutes.
- Frost when cool using a plain butter frosting, replacing liquid with cherry juice.
- Decorate with cup up cherries.
Nutrition Facts : Calories 3964.9, Fat 150.7, SaturatedFat 33.9, Cholesterol 25.6, Sodium 3917.2, Carbohydrate 599.1, Fiber 15.3, Sugar 339.5, Protein 61.8
BEET CAKE
I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.
Nutrition Facts : Calories 211 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 294mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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