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Gluten free black forest cake

post #1 of 2
Thread Starter 

I am an at home cook and baker. I've made plenty of cakes, pies, and cookies in my time, but I have never done any gluten free baking. I want to make a gluten free black forest cake (preferably of the kirsch-soaked variety, and dairy is fine) in the next week, and I have never made a gluten free cake before. I probably will do a few practice runs of making plain chocolate layers. I have some bob's red mill gluten free all purpose flour and xanthan gum, as well as all the standard ingredients.


What is a good chocolate cake layer recipe for the bob's red mill flour? What differences do I need to worry about as opposed to regular chocolate cake? (e.g. will the cake dry out faster and/or get soggy more easily from the kirsch - is adding kirsch to a finished gluten free cake layer feasible in the first place)?


Is there anything that needs to be changed from a glutinous recipe other than the cake part, or do I need a dedicated gluten free recipe? With standard black forest cake it's better if it's left in the fridge for a while for the kirsch to soak in; is this going to work with gluten free cake, or is it better to serve it promptly?


Incidentally I am also making a very small cake (made in 6 inch pans and I would like to make shorter-than-usual layers so the whole cake is about 3 and a half inches high). I'm assuming that just changes the baking time and the quantity of ingredients rather than anything else?

post #2 of 2
Thread Starter 

For posterity, I used the following cake recipe:


1 cup all purpose gluten free flour (I used Bob's red mill)

3/4 cup sugar

1/2 cup cocoa

1/2 cup butter

2 eggs

1/2 cup buttermilk

1/4 cup whole milk

1/4 tsp baking soda

1/4 tsp baking powder

1 tsp vanilla

1/2 tsp salt

1/2 tsp xanthan gum

1/2 tsp instant espresso powder

~2 shots kirschwasser


I creamed the butter and sugar and I put the cocoa in a hot buttermilk/milk mixture (be careful to avoid large curds while heating) a few minutes before adding it as the final ingredient in the batter (in order to avoid prematurely activating the baking soda); I have no idea if that was a good idea or if I should have used water; it was an experiment I have never tried before to increase the dairyness of my cake.


I soaked the cake layers in the kirsch, which I applied with a brush after the layers were baked and I cut them in half. I used Clear Creek kirschwasser.


For frosting and filling I used the Black Forest Cake I recipe from, except with a bit of kirsch in the sauce. I used Oregon Fruit Farms Tart cherries packed in water, and somewhat more than the recipe called for. I used a bit of extra sugar since the cake layers aren't very sweet and the cherries are water-packed whereas most are syrup-packed.


If making a full size cake, double the recipe.


The cake came out amazing! I'm not 100% sure how best to improve it as I'm not a particularly expert baker, particularly when it comes to gluten free stuff, but experiments I intend to carry out in the future are increasing the cocoa:flour ratio, increasing the sugar, increasing the salt a tad, decreasing the xanthan gum, using more yolks and less whites, and using water instead of milky stuff to bloom the cocoa powder.

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