Wednesday, May 11, 2011

"Better than Sex" GF Cake

I made this cake for my husband's birthday, and he loved it!

Mike and I have been to a few celebrations over the past few months that have served "Better than Sex" Cake. Since the cake at these celebrations were not gluten-free, I've been unable to enjoy it. Mike has benefited as he has no problem eating my slice of cake. At a seated dinner last month, he even had me request a piece of "Better than Sex" Cake for dessert (despite requesting a gluten-free meal) so he could enjoy two slices! 

The gluten-free version of this cake is really good, and the only "word" Mike could use to describe his birthday cake as he was eating it was "mmmmmm!" However, I'm a perfectionist and am not completly satisfied with the GF cake texture. I made some adjustments to the cake recipe below that I think will improve the texture and result in an even better "Better than Sex" GF Cake.

"Better than Sex" GF Cake
Gluten-Free Devil's Food Cake Ingredients:
·2 eggs, separated
·6 TBS canola oil (I prefer a variety fortified with omega-3)
·½ cup plus 2 TBS sugar
·1 cup hot coffee (add gradually to get the right texture for the GF flour blend you're using)
·1 cup all-purpose GF flour blend (add 1 tsp of xanthan gum if your mix doesn't already include it)
·1 tsp baking soda
·½ tsp salt
·6 TBS cocoa powder
·1 TBS pure Mexican vanilla

Topping Ingredients:
·½ of a 14 oz. can sweetened condensed milk
·6 oz. caramel syrup topping
·½ of an 8 oz. container of fat free whipped topping, thawed
·1 Heath candy bar, chopped

Preheat oven to 350˚. Butter an 8" or 9" round cake pan and dust with cocoa powder.

Separate egg yolks from egg whites. In a small bowl, use an electric mixer to beat 2 egg whites until white and fluffy, and peaks begin to form (about 2-4 minutes). Set bowl aside. In a large bowl, beat together 2 egg yolks, oil, and sugar until well combined. Gradually add in coffee, GF flour, baking soda, salt, and cocoa powder. Mix until well combined. Fold in egg whites and vanilla until well combined, being careful not to over-mix.

Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. 

Let cake cool completely before adding the toppings. If you are going to remove the cake from the pan to a cake stand, let the cake cool in the pan for 30 minutes then move it to a cake stand to finish cooling.

When cake is completely cooled, use a kitchen skewer to poke 15-20 holes in the cake. Pour sweetened condensed milk over the cake. Then, pour the caramel topping over the cake. Frost the cake with whipped topping and top with crushed Heath bar pieces.


Ruth said...

I thought sweetened condensed milk had wheat in it....

As Good As Gluten said...

Ruth - sweetened condensed milk is gluten-free. The main ingredients are milk and sugar. I don't know why there would ever be wheat in it, but it's always a good idea to check the ingredient statement. The 2-3 brands available at my local stores are GF.