Chocolate Milk Cake

star.wars.cakeWe’ve been having movie nights with our neighbors. It started with a Star Wars marathon. For six Fridays in a row we crammed 20 people into our family rooms to watch (in chronological order thank you very much because that’s the proper way to ramp-up the excitement and get the full impact of the story, yes it is, don’t argue) Luke Skywalker follow in his father’s dark footsteps. Maybe. Or not. I don’t know, we haven’t seen it yet. I’m too excited! Anyway, one thing became abundantly clear during these viewings.
You cannot watch movies as a group without snacks.
Some in our group advocate for popcorn, but I can’t eat the stuff so I go with chocolate. Preferably, this beyond simple cake. It comes together in a double boiler and bakes for like 20 minutes. I got fancy for our Star Wars parties and used cookie cutters to cut out pieces of cake that looked like TIE Fighters and the Millennium Falcon, but that’s just me. You could also cut it into cute, snacky little squares or stack the squares on top of one another and have sweet little layer cakes or use non-Star Wars cookies cutters to make tender little cake shapes to eat with your fingers. Whatever makes you happy. And it’s gluten-free though by the taste of it, you’d never know. Promise.
Chocolate Milk Cake (Gluten Free)
Use a double boiler or 3-quart saucepan to bring the following to a light boil:
1 cube butter
4 tablespoons unsweetened cocoa
1 cup water
Remove pan from heat and add the following to the pot: choc.milk.cake
2 cups sugar
1 cup white rice flour
¾ cup almond flour
¼ cup tapioca flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon xanthan gum
½ cup milk
3 beaten eggs
1 teaspoon vanilla
Whisk to combine. Now – here’s the important part – let the batter sit for 30 minutes before you bake it. Don’t skip this step or your cake won’t turn out as nicely as you want it to. The batter needs this time to step back from the edge of grainy-ness that plagues most gluten free baked goods.
After you’ve let the batter sit, pour into an 18 x 12” jelly roll pan and bake 18-20 minutes in a 375 degree oven.
Make the frosting in the same pan you mixed up the cake. Heat the following:
1 cube butter
4 tablespoons unsweetened cocoa
1/3 cup milk
1 pound powdered sugar
dash vanilla
Stir to combine and remove from heat. Pour the frosting over the warm cake and spread evenly. Cool. Cut as desired and serve.
Note: If you want the gluten back just replace the rice, almond, and tapioca flours with 2 cups regular flour, cut out the baking powder (but keep the baking soda), cut the xanthan gum, and reduce the eggs to 2. Now you’ve got your gluten back.
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