Happy National Chocolate Cake Day!!
January 27, 2019
I am a bit more excited about this day than the others because I am a chocoholic. Being a chocoholic has made being lactose intolerant extremely difficult. Now I have to be picky about which chocolates I use. I have to check each and every label to make sure there is not a single bit of lactose in the ingredients.
Luckily I found a really easy and really yummy chocolate cake recipe plus a filling frosting, ganache, and a jam that I've bought from Trader Joe's that is very delicious.
Chocolate Cake:
Ingredients:
2 cups Great Value Gluten Free All-Purpose Flour
1 cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
3/4 cup Holsum Pure Vegetable Shortening
1 cup brown sugar
1 cup granulated sugar
3 large eggs
2 tsp vanilla extract
1 1/2 cup Original Almond Breeze Almond Milk
Instructions:
Preheat oven to 350 degrees fahrenheit.
Prepare Cake Pans: Grease the bottoms and sides of two 8 inch round cake pans with shortening. Line the bottoms with parchment paper, then lightly grease the paper. Dust pans with flour.
In a medium mixing bowl, combine flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, with an electric hand mixer at low speed, beat the shortening, brown sugar, and granulated sugar until blended. Increase speed to high and beat for five minutes or until pale and fluffy, occasionally scraping bowl with a rubber spatula. Reduce speed to medium-low and add eggs one at a time, beating well after each addition.
Beat in vanilla until blended.
Add flour mixture alternately with the almond milk. Beat just until batter is smooth, occasionally scraping bowl with a rubber spatula.
Spoon batter evenly among prepared pans. Bake for 25 minutes or until toothpick inserted in the middle comes out clean. Cool cakes for 10-30 minutes.
Frosting:
Ingredients:
1 1/2 cups powdered sugar
1/4 cup cocoa powder
2-3 TBSP Original Almond Breeze Almond Milk
Instructions:
In a small mixing bowl combine ingredients and mix slowly so to not spill the sugar and cocoa over the sides. Mix until combined
Filling:
Trader Joes Sugar Plum Jam
Chocolate Ganache:
Ingredients:
2 TBSP coconut oil
115 grams of Trader Joe's Semi-Sweet Chocolate Chips
Instructions:
Combine ingredients in a microwave-safe bowl and heat for 30 seconds. It may need 15 seconds more in the microwave to melt completely.
Assembling The Cake:
Flatten the top of the first layer with a serrated edge knife. Remove the scraps (and snap on while you prepare your delicious dessert).
Plop all of the frosting onto the first layer and spread evenly with a pastry knife t o the edge of the cake. Plop on however much jam you want in the middle of your cake. I used about 1/4 cup. Spread evenly, leaving an inch between the jam and the edge of the cake.
Add the second layer and top with the ganache. Pour evenly or however you like. Use your creativity. Put cake in the fridge for half an hour to cool completely.
Serve immediately.
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