We celebrated DH's birthday the other week. It was the big 4-0 and I felt that we should be irreverent about it (totally sticking our tongues out at this particular milestone). One of his presents was a book titled Fart Proudly (featuring satirical writings by Benjamin Franklin). After that, I had to make up for it by making him a yummy birthday cake. I looked at a Penzey's recipe and said "hey that looks good", and since DH didn't have a yen for anything in particular, I got to play. The cake turned out really good. So good, in fact, that DH ate half of it himself in one sitting and I was caught sneaking frosting on the sly. I will make this cake whenever possible and share it with as many people as possible, it's so good. Please see the original recipe for what looks like a decent cream cheese frosting recipe (you can use Daiya's cream cheese!). I was short on time, so I frosted a warmish cake with a cream cheese ganache, which I will not change in the future because it was fabulous.
Great Chocolate Cake
3 cups GF flour blend (I used 1 1/2 cups All-Purpose Rice and 1 1/2 cups All-Purpose Sorghum)
1/2 cup cocoa powder (not dutch)
2 1/4 tsp. baking soda
1 tsp. xanthan gum
1 tsp. salt
1/2 cup grapeseed oil
1/2 cup applesauce
1 1/2 cups sugar
1 cup coconut milk
3/4 cup hot water
1/4 cup brandy
1 tsp. vanilla extract
Preheat oven to 350 degrees. Grease one 9x13 inch baking dish with palm shortening, set aside. In a large bowl, sift together the flour through the xanthan gum. Make a well in the center and set aside.
In a medium bowl, combine the oil, applesauce and sugar. Add the coconut milk and stir. Add the hot water, brandy and vanilla and whisk gently to combine. Pour the wet ingredients into the dry ingredients and whisk well to combine, scraping down the sides as necessary. Pour into the prepared baking dish. Bake about 40 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool before frosting.
Cream Cheese Ganache
1 cup Enjoy Life Mini Chocolate Chips
1/2 cup Daiya Plain Cream Cheese
1/4 cup coconut milk
Put all ingredients in a small saucepan over low heat. Stir until the chocolate begins to melt - keep stirring constantly until almost all the chips are melted (add more coconut milk a tablespoon at a time if the mixture seems too thick). Then remove from the heat and stir until completely melted. Chocolate has a low melting point, and it will continue to melt away from the heat - be patient and don't be tempted to turn the heat up or the chocolate will burn.
When the frosting is smooth, pour it over the cake and smooth it evenly all over the top. Let cool before slicing.
(This cake will make your mouth smile. I promise.)