Sunday, February 12, 2012

7 Gluten Free Chocolate Cherry Cake

Hi everyone! I hope that you're having a wonderful weekend! To continue the theme of the month, #chocolatelove, here's a delicious recipe that's perfect for Valentine's Day this week. It's a tasty yellow cake filled with a chocolate cherry filling and frosted with a whipped chocolate frosting. For this cake I like to take the batter for a 9in round pan and make 4 smaller round cakes out of it. It's a great technique for making gluten free cakes that cook evenly and don't sink in the middle. I hope you enjoy this recipe!

The cake recipe is based on Ruhlman's Ratio for sponge cake, and the whipped chocolate frosting recipe is located here.

Servings 2 4"inch 2-layer cakes
Prep Time 30 minutes
Bake Time 25 minutes

Yellow Cake
4 eggs and 1 yolk, room temperature
8 oz sugar
2 tbsp lemon juice
2 tsp vanilla
2 tsp baking powder
3 oz white rice flour
3 oz potato starch
2 oz tapioca flour
2 sticks melted butter, room temperature

Cherry filling
1/4 cup cherries, halved and pitted
1/4 cup white wine
2 tbsp lemon juice
3 tbsp sugar
1/2 cup of whipped chocolate frosting

Preheat the oven to 350F. Grease and dust either 1 9inch round cake pan or 4 small 4inch springform pans.

Combine the eggs, sugar, juice, and vanilla. Whisk for a few minutes until the eggs have tripled in volume. In a small bowl, combine the powder, flours, and starch. Fold the flour into the egg mix, 1/2 a cup at a time. Once combined, pour the butter into the batter and fold until combined. Pour the batter into the prepared pan(s). Bake for 20 minutes in the smaller pans (30 minutes if using a 9inch pan), or until a toothpick inserted comes out clean. Remove from the oven and let cool.
In a small sauce pan, combine the cherries, white wine, juice, and sugar. Cook over medium low heat, stirring occasionally. Cook the cherries for about 20 minutes, or until the flesh is soft and tender. Remove the sauce from the heat and let cool to room temperature.
Once cool, fold in the 1/2 cup of frosting. If using 1 9in pan, use a knife to separate the cake into 2 layers. To assemble the cake:
Place the bottom layer onto a plate. Place a sizable amount of the cherry filling onto the cake and spread. You want this layer to be between 1/4 to 1/2 an inch. 
Place another layer on top upside down, so that the flat bottom of the cake creates a smooth surface on the top. 
Finally frost and enjoy your cake! Keep in the refrigerator for up to 2-3 days to preserve freshness.


  1. Oh my oh my! Chocolate and cherries and cake -- what's not to love about this one.

  2. I just recently became interested in the chocolate/cherry combo (ate a bunch of chocolate covered cherries today in fact), so I'd love to try out your recipe. Nice work on the layer cake, those aren't the easiest desserts in the world to make!

    1. Thanks! That's partly why I like to go the route of using smaller pans, makes the act of layer cake tons easier!

  3. This sounds wonderful, TR! Looks like you're well ahead of the pack for the sponge cake ratio rally. :)

    1. LOL, thanks. I definitely have a large assortment of ideas for that! :D