I’ve been on bed rest for the past three weeks which means I’ve had a lot of time to think. Mainly about food. A few weeks ago I told my mom that I really wanted a devil’s food cake with fresh raspberry frosting….I have no idea why I thought of that specific flavor combination, but I’m pregnant, so there’s that. Lucky for me (and you!) my mom can make any gluten free cake like a boss. (Exhibit A…Our Italian Creme Cake) She brought over the most delicious and moist devil’s food cake and we created the raspberry whipped cream together. The whipped cream is made with fresh raspberries and they taste so summery and amazing with the chocolate-ness of the cake.
A few friends stopped by the other day and we busted out this cake to share. Neither of them eat gluten free and they both loved it. One of my friends even said “I don’t want to brag…but I eat a lot of dessert. This cake is objectively good…I’m not even going to qualify it by saying ‘It’s good for gluten free!'” Haha!
A few notes about this cake:
- The frosting is minimally sweet, which I prefer because the cake itself is rich. I suggest tasting the whipped cream after you incorporate the raspberries and adding more sugar if you think you need it.
- I love the texture of raspberry seeds, but if you don’t, strain the raspberry puree through a mesh strainer before incorporating into the cream.
- This cake is definitely best served cold, so stick it in the fridge before serving!
Gluten Free Devil’s Food with Raspberry Whipped Cream
- 1/2 cup milk
- 1 tablespoon white vinegar
- 4oz semisweet chocolate (chopped)
- 1 stick butter (cut into small pieces)
- 1 cup water
- 2 Cups GF flour (I used Auntie's)
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 2 Cups sugar
- 2 eggs
- 1 Teaspoon vanilla
- 1 Cup fresh raspberries (set a few aside for top)
- 1 1/2 Cups heavy cream
- 1 Tablespoon sugar
|In a small bowl stir together milk and vinegar and set aside to sour. Melt chocolate and butter with water in a double broiler on top the stove on low heat, whisking until smooth. While chocolate mixture is cooling, preheat oven to 350 degrees. Spray with GF Pam or butter two 9 inch round cake pans. Dust with flour for easy removal. Sift together flour, salt and baking soda. Beat sugar into chocolate mixture with an electric mixer. One at a time, add eggs, beating well after each one. Mix in vanilla. Add GF flour mixture and beat on low speed just until combined. Add soured milk and then beat for 2 minutes on high speed. |
Pour batter into pans dividing them evenly. Bake for about 35 minutes. Cake is done when the tops spring back when touched lightly. Cool in pan on a rack for 5 minutes and then remove from pans until completely cooled.
|Rinse raspberries. Place in a blender or food processor and puree until raspberries are to a fine consistency. If you don't like the seeds you can strain them out or use a cheese cloth to remove them. We chose to keep them in. Be sure to set aside several raspberries for decoration after you have frosted the cake. Whip the cream and sugar together until you get stiff peaks. We didn't want a sweet frosting so we used minimal sugar. If you want to have a sweeter frosting add more sugar, one tablespoon at a time, until you get the sweetness you desire. When your whipped cream is at the stiff peaked stage, whisk in pureed raspberries. Frost cake as desired and top with raspberries.|