Chocolate cake - aka Race Fuel

With Nick's dietary issues, we've had to make some major changes in our food for 24 hour races. Gone are the cheap, but ohh so yummy Little Debbie cakes and other wheat filed treats that we used to get. Even I have cut back on the wheat cookies and cakes for the races - more out of convince then anything else. I don't have any dietary constraints, but we also don't want to risk contamination with Nick's food. So when I figured out how to make this chocolate cake gluten free, it was perfect. Replacing the junk food that Nick couldn't have with some high calorie, high fat rocket fuel. Chocolate cake, mmm...

Or if 24 hour racing isn't your thing, this cake works great for entertaining. It's simple to start with, but can be dressed up in so many different ways. I have some ideas following the basic recipe that work for both racing and entertaining. 

Chocolate cake:
Separate 5 eggs, placing whites in large mixing bowl and 4 yolks in dish.
Preheat oven to 325
Grease 2 loaf pans

Combine in sauce pan and melt over low heat
- 1 cup semisweet chocolate chips
- 1/2 cup butter
- 1 tbsp vanilla extract
(Optional) 1 tbsp cinnamon

Add to chocolate mix and stir until smooth
- 1/2 cup flour (I use Bob's Red Mill gluten free flour)
- 1/4 tsp xanthum gum if making gluten free (I use more then normal to ensure a light texture)
- 4 egg yolks

While chocolate is melting, whip 5 egg whites until soft peaks form. 
Gradually add 1/2 cup sugar to while beating.

Fold chocolate mixture together with egg whites. 

Spread into pans and bake for 30 min - or until toothpick comes out clean. Cool in pan for 10 minutes, finish cooling on wire rack. When cake cools completely, decorate as desired.

Pre-icing stage - the one on the left has some blackberry jam under the icing

Topping ideas
Vanilla icing - I'm horrible making icing. It's either too soft or too firm, so I'm the wrong one to give instructions on how to make it. I combine powdered sugar, 2 tbs of melted butter and milk until I get the consistency I want. Sometimes that means a lot more icing then I planned!

Berry jam - I frequently spread some raspberry or blackberry jam on top of one cake before icing. Gives each slice and sweet but tart kick. 

Chocolate glaze
Melt 1/2 cup chocolate chips.
Combine with:
- 1/2 tsp vanilla extract or 1 tsp strong coffee
- 1/4 cup cream
- 1 tsp butter.
Stir until smooth - do not over heat. Pour over top of cakes, allowing it to drizzle down sides. If desired, when glaze cools, ice cakes.

Fruit compote:
Combine in large sealable bowl:
- 1/2 cup Tuaca or Amaretto
- 1/4 balsamic vinegar
- 1/4 brown sugar
- Ground pepper to taste (trust me)
Add to marinade -
- 1 cup sliced strawberries
- 1 cup raspberries
- 1 cup chunked peaches
Let fruit rest in marinade for at least an hour before serving. 

Comments

  1. Looks awesome! The BEST gluten-free flour we have found to use for anything is Coquette Creperie's flour. They are in Manitou. I just substitute it straight across for any regular baking recipe - cakes, cookies, brownies, waffles, pancakes, etc. It does not have that gluten-free taste. Second favorite flour is Pamela's (King Soopers). Bob's is OK but can taste a little grainy or heavy to me??? Happy baking and fueling! :-)

    ReplyDelete
    Replies
    1. Bob's does have an off taste at times - it's the flava bean. I use it just because I can get larger sized bags.

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