Gluten Free -- Orange Chocolate Layer Cake

Cooking gluten free is a chemistry experiment for the kitchen.  Each flour has its own flavor and density, so each cooking item turns out differently than if it were with wheat flour.  For example, garbanzo beans or garbanzo bean flour will always taste like garbanzo beans no matter how much sugar, salt or chocolate you mix in it.  Taking away the gluten will add a great creamy texture to cakes.  This is a recipe I modified for gluten free cooking to celebrate my husband's graduation from airborne school, and it tastes amazing!

Orange Chocolate Layer Cake
 Reminiscent of pound cake, this creamy cake will make you forget you are eating gluten free!  Bits of orange peel, juice and vanilla really kick up the taste buds.

Items needed:
2  9" cake layer pans
wax paper
pencil
scissors
2 mixing bowls
1 small microwavable dish
mixer
measuring spoons
spatula
toothpicks or cake tester


Dry ingredients for the Cake:
1 1/2 c. rice flour
1 1/2 c. tapioca flour/starch
1 1/2 c. sugar
1/2 tsp. salt
2 tsp. baking powder, gluten free
1 tsp. baking soda
3 tsp. xanthan gum
4-6 tsp. orange zest, no white pith (bitter)

Wet ingredients for Cake:
2 Tbl. extra virgin olive oil (or light tasting)
2 Tbl. butter
3 Tbl. honey
2 c. orange juice (I like the with plup kind)
4 eggs
4 tsp. vanilla
1 tsp. orange extract

Preheat oven to 350 degrees F.  Trace the bottoms of the 9" cake pan onto waxed paper, and cut out both circles. Grease two 9" cake pans.  Press the waxed paper circle gently into each greased pan.  Set aside.


Combine all the dry ingredients into the bowl.  Lightly mix them together.  Add all the wet ingredients on top.  Mix on medium speed for 30 seconds.  Scrape bowl well.  Mix for about 2 minutes on high speed until all the batter is creamy with no dry clumps.  Divide batter evenly between the two cake pans.  Shake the pans gently from side to side to even out the top of the batter.  Tap pans gently on the counter to remove air bubbles.  Bake in the oven for 30 minutes or longer, testing with toothpicks until cake crumbs form on toothpick.  (If you see cake batter, the cake is underdone.  If you see no crumbs at all, the cake is overdone -- use lots of frosting.)  The cake will be very high and poofy.  As it cools, it will shrink down considerably.  Cool to room temperature before frosting.

Orange Frosting
1/4 c. butter
1 tsp. vanilla
1/2 tsp. orange extract
1 3/4 c. powdered sugar
1/4 c. sugar (adds texture to the cake)
1 tsp. cornstarch
2-3 Tbs. orange juice
1 tsp. orange peel, opt. (will be visible, so its up to you -- flavor boost or eye appeal)

Mix together, slowly adding the orange juice.  You want a creamy, spreadable frosting: too thick, and it will tear the cake; too thin, and you will have to add more powdered sugar.

Take one cooled cake and put on the cake plate.  Take 1/3 of frosting and put it on top of it.  Spread evenly.  While drying, in small microwavable bowl put 1/2 c. semi-sweet chocolate chips and 3 Tbs. of heavy cream/2% milk/liquid coffee creamer (any will work).  Microwave for 10 seconds and stir.  Repeat until just melted.  Spread over frosting layer.  Top with second cooled cake.  Spread remaining frosting over cake evenly and down the sides.  Let dry.  In the microwaveable bowl, melt 1/2 c. semi-sweet chocolate chips and 3 Tbs. of heavy cream/2% milk/liquid coffee creamer.  Microwave for 10 seconds and stir.  Repeat until just melted.  Spread over top of cake.  Let dry.  Keep in fridge until ready to serve.  Eat and Enjoy!