I’ve been thinking about this cake for over a year. It’s an idea that’s been swimming around in my mind and I finally made it for Mardi Gras. I wanted to share it with Annie, my sister who has celiac, so it’s gluten free.
I’m calling it Jaguar cake, cuz it gets me daydreaming about the Andes rainforest.
Prep the pans: Make two circle parchment papers. (see note) Butter the inside of each pan. Put the paper in the pan so it’s flush with the bottom. Butter the paper. Dust the inside of both pans with Cup4Cup gluten free flour.
(note: Tear off two pieces of parchment paper, big enough to make a circle the size of the pans. Turn a pan upside-down and place one of the papers on the flat circle of the pan, holding it in place with one hand. With the other hand, cut out the paper following the circle, like you’re tracing it. It doesn’t have to be perfect, just as long as the paper is mostly the size of the inside of the pan.)
Melt 3 ounces of baking chocolate (unsweetened).
Mix dry ingredients: 1.5 cups of gluten free oat flour; 0.5 cup of Cup4Cup gluten free multipurpose flour; 3 tablespoons of ground flax seed; 0.5 teaspoon of baking soda; 2 teaspoons of baking powder; couple pinches of salt.
Measure out 1.25 cups of whole milk and set aside.
With a hand mixer: Cream 8 tablespoons of cultured unsalted butter. Add 1 cup of sugar, a little at a time. Add 4 egg yolks, one at a time. Add 1 teaspoon of vanilla. Add melted chocolate. Get it all whipped and fluffy.
Wash the beaters and beat 3 egg whites, with a hand mixer, until they’re kinda firm and mostly fluffy. (I mixed the extra egg white in with my doggie’s food. He liked it.)
Pre-heat oven to 350 deg.
With a spatula: Add flour and milk into butter mixture. But, you gotta do it a little at a time, alternating between each. A little flour, a little milk, a little flour, a little milk, and stirring gently with a spatula.
Still with a spatula: When all the flour, butter, and milk is mixed together, add the egg whites. Get it all in there, but treat it delicately.
Poor batter in 2 pans and put them in the oven. So, I kinda hover over the oven, cuz I really don’t want the cake over cooked. After 9 minutes, I have the pans turn around and trade places. After 9 more minutes, I stick a toothpick in them. Then I gage how much more time they need. I want the toothpick to come out with some tiny crumbs on it. Sometimes, I’ll take the cake out of the oven and have it sit in the pan for a few minutes, to get it just right. I told you that I hover.
Take the cake out of the pan, and with the paper, let them cool on a rack.
Melt 1.5 ounces of baking chocolate (unsweetened).
With a hand mixer: Cream 8 ounces of cultured butter. Add 1 teaspoon of vanilla. Add 1 tablespoon of cinnamon. Add 0.125 (1/8th) teaspoon of red chile powder. (I use New Mexico, cuz it has the best flavor, but you can use cayenne.) Add melted chocolate. Get it all whipped and fluffy. (With the smells of the cake and the chocolate and the spices, you’ll get why I’m calling it Jaguar cake.)
Still with the hand mixer, but on a lower speed, add powdered sugar and whole milk. You want the consistency so its easy for you to spread. I like to shake in about 0.75 cup of sugar and mix that in. Then, I can tell how much milk and sugar I need to add to the frosting.
Taste the frosting. Does it need more spice? More chocolate?
Frost the cake. So, I learned this from a Julia Child cookbook, probably Mastering the Art of French Cooking. Anyway, if you hold the cake in your hand and frost each layer that way, it keeps the dish clean.
Ingredients (for shopping list): 4 eggs, 2 sticks of cultured butter, 2 cups whole milk, 1 cup sugar, 2 cups powdered sugar, 1.5 cups gluten free oat flour, 0.75 cup Cup4Cup gluten free multipurpose flour, 0.5 teaspoon of baking soda, 2 teaspoons of baking powder, couple pinches of salt, 1 tablespoon cinnamon, 0.125 (1/8th) teaspoon red chile powder, 2 teaspoons vanilla, 4.5 ounces baking chocolate (unsweetened).