Have I got a treat for you guys today – a recipe that gives you two Gluten-Free Chocolate Tea Cakes for special occasions or just because it is Chocolate Monday!
If you have a ladies’ luncheon or a bridal or baby shower coming up, these Chocolate Tea Cakes would be a great treat to serve. They are the perfect size, just right for the ladies and is a lovely accompaniment to tea or coffee.
These are beautiful, moist, and tender cakes, equally good on their own or served with the glaze like I did. On its own, the cake is rich but not overwhelming. The glaze adds another punch of chocolate that you will love.
I didn’t have 8-inch-long loaf pans so I baked mine in my 9-inch pans. This made the cakes very short but still delicious. I probably could have baked all the batter in one pan, but I like having the two separate cakes.
I added nuts to only one of the two cakes as a gift for my neighbor. She loves pecans and this cake will thrill her. Also, by baking two cakes, you can save one for the next day or even wrap and freeze it for the future.
To add nuts to only one cake, I poured half the batter into the first prepared pan then added nuts to the second half of the batter before pouring it into the second pan and baking both pans together. If you have nut allergies, be very careful. I added a line of chopped pecans down the center of the nutty cake so it would be easy to identify.
Letting the cakes cool completely is very helpful for gluten-free baking. It gives the cake time to fully finish baking and firm up before you slice and serve. The cake will be less fragile and delicate to handle. Use a serrated knife with a sawing motion to cut the slices.
The Chocolate Tea Cakes themselves aren’t very sweet but the glaze adds just a little extra oomph to delight the chocolate lovers in your life. The Artist and I really enjoyed them as a treat on our rainy afternoon and I hope you will too.
Use your favorite cup-for-cup style of gluten-free flour such as my own blend that I keep ready for all of my baking. Or you can use a commercial blend such as one from Bob’s Red Mill 1-to-1, Pamela’s, or King Arthur. (affiliate links)
- 2 sticks (226 g; 16 tbsp) unsalted butter, at room temperature, plus more for the pans
- 1 tbsp gluten-free flour for each of the pans
- 1 cup + 2 tbsp boiling water
- 5 oz (142 g) bittersweet chocolate, coarsely chopped
- 2 tbsp (11 g) unsweetened cocoa powder
- 2 cups (240 g) + 2 tbsp gluten-free flour blend
- 1 tsp baking powder
- 1-1/2 tsp kosher salt
- 1 cup (113 g) coarsely chopped pecans, walnuts, or other nut, optional
- 1 cup (200 g) granulated sugar
- 1 cup (180 g) loosely packed dark brown sugar
- 3 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1/4 cup heavy cream
- 1 tsp corn syrup
- 2 oz (57 g) semisweet chocolate, chopped
Set a rack in the center of the oven and preheat to 350°F. Butter and flour (use gluten-free flour) two 8-1/2 by 4-1/2 inch loaf pans. Using a non-stick pan makes it easier to have the cakes release from the pans. If you don't have non-stick pans, line the bottom of each pan with parchment.
Prepare the Cakes: Pour the boiling water into a glass measuring cup, then add the chopped chocolate and cocoa powder. Let sit for a minute to start melting the chocolate, then whisk until smooth. Let cool while you get the rest of the ingredients ready.
Sift together the 2 cups of flour, the baking powder and salt in a bowl. In a separate bowl, combine the nuts (if using) and the remaining 2 tablespoons of gluten-free flour, tossing until evenly coated with the flour. If not using the nuts, include the 2 tbsp of flour in with the rest of the dry ingredients.
Combine the butter and both sugars in the bowl of your stand mixer and beat on medium speed until creamy and lighter in color, about 2 minutes. Reduce the speed to low; add the eggs one at a time, and then the vanilla extract, stopping to scrape down the sides and bottom of the bowl as needed.
Alternating the dry ingredients and the chocolate mixture, beginning and ending with the dry ingredients, add 1/3 of the flour mixture and mix in. Add 1/2 of the chocolate mixture and beat in. Mix well after each addition. Repeat with another 1/3 of the dry ingredients, then the remaining chocolate mixture, and finish with the final 1/3 of the dry ingredients. Scrape the sides and bottom of the bowl to bring everything up off the bottom and mix in. If using, stir in the nuts by hand until evenly distributed.
Divide the batter evenly between the prepared pans. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. The tops will dome and probably crack as they bake. Cool in the pans for 30 minutes, then loosen the edges of the cakes with a table knife to turn out the cakes onto a wire cooling rack. Discard the parchment.
Cool to room temperature before slicing with a serrated knife or wrapping tightly in plastic and storing.
Make the Glaze: Place the cream and corn syrup in a small saucepan and heat to a simmer. Remove from the heat and add the chocolate. Whisk until smooth and glossy and all the chocolate is melted. Let cool slightly until thickened. Drizzle over individual slices of cake and serve.
Original Link: https://www.washingtonpost.com/news/voraciously/wp/2018/10/25/this-is-what-ina-garten-bakes-for-a-chocolate-cake-emergency/
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