With the IC diet restrictions, I am learning about those foods that are MUSTS to avoid, such as soy, and those that I can have once in awhile, like chocolate. A little bit every now and then doesn’t cause me any difficulties. Depending on where I am eating for a holiday, sometimes there aren’t any dessert choices I can have. For Thanksgiving, Eli offered to make a dessert that I could eat and suggested making a chocolate cake with raspberry puree. This is what evolved out of that idea.
We’ve found that for baking and deserts, King Arthur flours pretty much rock. We love their pancake mix and their muffin mix. Lately, Eli’s been using their All-Purpose Gluten Free Baking Mix and has had a lot of success making desserts.
For this cake, she used the chocolate cupcake recipe on the box to make the cake. She doubled it for the two layer cake she made.
While the cake cooled, she made a raspberry puree for the middle of the cake. She used a 10 oz package of frozen raspberries, a bit of maple syrup to sweeten them, and lots of cornstarch (at least a quarter cup) to make it thick enough so it didn’t run over the sides or soak into the cake. She pureed the raspberries in a blender and used a strainer to get rid of the seeds.
One of the cake layers developed a sort of San Andreas Cake Fault in the cooling process. Unfortunately we don’t have a photo of how awesome the fault was, but suffice it to say the layer was nearly two halves. So, once the puree was cool enough, she spread it on top of the non-fault layer. Then she carefully placed the other layer on top.
For the frosting, we opted to make a raspberry vanilla buttercream frosting using 1/2 cup butter, 1 teaspoon of vanilla, and about a cup of raspberries. After we frosted it, we added some raspberries on top.
The cake turned out to be really tasty. Since we didn’t use a lot of maple syrup in the puree, the raspberry was a nice contrast with the chocolate and the frosting. We’ll definitely be trying this one again.