Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Apr. 27, 2009
I read reviews, and also cut x-gum to 1.5 tsp. I cut the white sugar to 3/4 cup (actually a little less than that) and it was still fine. For the rice flour, I used mostly white rice flour, but a little bit brown rice flour too. And I literally sifted together all the dry ingredients first. I wondered if I should not have used an electric beater, so next time I will try not to beat so much. It went into the pan almost like pudding (I guess it was the x-gum?) and btw the I greased first, then floured it with rice flour, which worked quite well, came out of pan perfectly. I cooked for 30 min because my husband likes dense cakes, so was hoping for an almost brownie like result. I used 2 round pans, and the center did fall A TON, but was SO moist! I didn't tell my husband it was gluten free because he would have been against eating it, but after eating I told him, and he was surprised. for my husband to be surprised, that is HUGE. So now I believe all the reviews that no one knew it was gluten free. Definitely worthy of making for my daughters' parties. And though the ingredients are expensive to buy initially (my first GF baking attempt) I can use it all for awhile (except the buttermilk, I found that at Trader Joe's) and I tried the choc. topping, but was not too thrilled with it, I would use a different topping/frosting next time..... my powered chocolate I used was Nestle, but best used by date was almost a year ago; I still used it, and came out great.
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Reviewed: Feb. 23, 2009
This first time that I tried this recipe it wasn't particularly good... but then I actually read the comments and reduced the amount of xanthum gum and it was really good! Nobody believed that it was gluten free! :)
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Reviewed: Sep. 21, 2008
This cake was excellent. I made it for my sister's birthday and nobody even guessed that it was gluten free. I made 2 round cakes and baked them for 33 minutes. They did sink in the middle though. Not sure if I needed to cook it longer? I put caremal in the middle and on top then frosted it with whip cream. I crunched up a toffee bar and sprinkled it on top and the sides. It was a hit! Moist and dense. Very good!
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Reviewed: Jun. 14, 2008
I will NEVER make this again
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Cooking Level: Professional

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Photo by Colleen
Reviewed: Mar. 15, 2008
I first saw this recipe on the authors's blog, and on my favorite forums.glutenfree message board. I gave it a try today. This is the best GF chocolate cake I have ever made. Moist and tender and not at all heavy. Gluten eaters would never know the difference. I made 24 cupcakes, and baked them for 25 minutes. One adjustment, however. The measurement for xanthan gum should be 1.5 teaspoon, not 1.5 tablespoons. I also used a simple buttercream tinted green for Saint Patrick's day. I'm sure the frosting posted with the recipe is great too.
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Cooking Level: Intermediate

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