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Diced! Dessert Challenge Round 3 – Jenee – Godiva Chocolate Checkered Cake with Coffee Buttercream

Diced! Dessert Challenge – Round 3

The Diced! Dessert Challenge continues…

Each participant in round 3 won their first two rounds and is in the final four. For this round, I am allowing the participant to choose a dessert category from the others in their quadrant (theirs, their first round competition, their second round competition and the first round competition of their second round competitor).

I will post a pairing each week on Wednesday and Thursday and open the polls for voting. The polls will be open from Thursday until the following Wednesday (before the next pair posts). The winner of each matchup with the most votes will move on to the next round and the chef will produce another recipe for their new matchup. The overall winner will receive any prizes I can acquire. To date the winner will receive:

This week’s pairing is:

Jenee takes on Jeanette. Today we have Jenee from JCooksGlutenFree was originally assigned the Jell-O category. Here is what she made….

ROUND THREE!!

I was SO excited to learn that I could be released from my Jell-o mold 😉 but I definitely had to think about this one…do I stay true to my category and hope for a win with creativity? Or do go for the gold with something like chocolate cake? In the end, chocolate cake won.

But I knew that it couldn’t be just any (gluten-free) chocolate cake. I’m going up against the queen of cupcakes, so this is going to be a serious challenge. Two things I decided: must use alcohol, because I just have a feeling that Ms. Sassifras will, and make is look awesome, because her cupcakes definitely will.

Well, it just so happens I have a little trick up my sleeve, something I learned how to do over at thankeavens.com.au. Then it was just deciding the cake layers, the liqueur and the frosting. So, I present to you:

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Godiva Chocolate Checkered Cake with Coffee Buttercream

I chose to use two cake recipes from my AMAZING America’s Test Kitchen “How Can It Be Gluten Free” cook book, the dark and white chocolate cakes, making my own substitutions where needed of course, which included Godiva Chocolate Liqueur.

Making a checkered cake actually isn’t as difficult as you might think; it’s just about getting even layers. It can be a little trickier when you’re using gluten-free flours and ingredients, especially since I don’t use any gums in my baking, but as long as there’s enough moisture I find that my cakes don’t crumble too much. It’s not perfect, but it really surprised people when I cut into it. And we all thought it turned out fantastic! The sweetness of the white chocolate cake played really well with the darker chocolate layers, and the bite of the coffee cream complimented both of the chocolates extremely well. Even if you don’t feel up to making these checkered layers, you should definitely give these flavor combos a try!

Ok. Let’s begin.

Godiva Chocolate Cake (adapted from this ATK book):

1 cup vegetable oil

6 ounces semi-sweet chocolate chips

2 ounces cocoa powder

7 ounces gluten-free flour blend (I used a combo of rice flour, tapioca flour and potato starch, plus a little buckwheat flour)

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 large eggs (I actually used liquid egg whites, I really like that now for some reason)

2 teaspoons vanilla extract

7 ounces sugar

1 cup Godiva Chocolate Liqueur (or a combo of the liqueur and milk if you’re not feeling that boozy)

 

This stuff:

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It’s delicious. But don’t just take my word for it. You might need to take a shot or two to make sure it tastes ok. It’ll make baking more fun, too. J

Preheat your oven to 350 and move the rack to its low-middle position.

In a microwave safe bowl, combine the oil, chocolate and cocoa powder together, microwaving in 30 second intervals until melted. Stir and set aside to cool.

In a large bowl, add all of your dry ingredients, then the liquid, and finally the cooled chocolate.

Well grease a cake pan or two – I use one very tall 6” cake pan, so I poured in about ¾ of the batter and baked as one cake for about 45 minutes, just until the edges start to pull away from the sides and a knife comes out clean. For two cake pans, bake side-by-side for about 30 minutes, rotating half way through.

Set aside to cool.

 

White Chocolate Cake (also adapted from this ATK book):

6 ounces white chocolate chips

6 tablespoons unsalted butter

11 ounces gluten-free flour (I used a blend of rice flour, tapioca flour and potato starch)
1 tablespoon baking powder

1 teaspoon salt

¼ teaspoon baking soda

4 large eggs (I used the liquid egg whites again)

7 ounces sugar

1 ½ tablespoons vanilla extract

2/3 cup plain greek yogurt (if you use vanilla just cut back on the sugar and extract a little)

 

Preheat the oven to 325 degrees and move the rack back to the middle. Microwave the butter and white chocolate together in 30 second intervals, stirring until melted. Set aside to cool.

You could separate the eggs and whip everything up in separate bowls and make the largest, most complicated mess ever…or throw it all together in one bowl and mix…which is obviously what I went with and my cake came out just fine. So there.

Same as before: Well grease a cake pan or two – I use one very tall 6” cake pan, so I poured in about ¾ of the batter and baked as one cake for about 45 minutes, just until the edges start to pull away from the sides and a knife comes out clean. For two cake pans, bake side-by-side for about 30 minutes, rotating half way through.

Set aside to cool.

 

Coffee Buttercream:

2-4 tablespoons of instant coffee (depending on how strong you want the coffee flavor to be)

3-5 tablespoons of water

2 sticks, 16 tablespoons, unsalted butter (or shortening)

½ – ¾ cup confectioner’s sugar

 

I know it might sound gross, and it isn’t the healthiest option, but I really like using shortening instead of butter to make frosting (and we’re eating frosting, so we obviously weren’t going with healthy in the first place anyways). It’s softer so easier to work with right away, doesn’t melt and separate in your hands, and it’s dairy-free. So, your choice, but the flavor is fine either way.

Dissolve the instant coffee first in the water, then slowly pour it into the butter/shortening while you’re creaming it.

Slowly add the confectioner’s sugar a little at a time, until you’ve reached a sweetness you like. I hate sweet frostings so I always put in much less than others might.

Ok, finally on to assembly, the most important part.

You’ll need two round cutters of some sort that are two different sizes, such as cookie or fondant cutters, or a margarita and shot glass (great for drinking AND baking), to make rings in each of your cake layers.

I had to cut my two cakes in half to get 4 layers, so I ran a string of floss through them to get even layers. In each of those layers you cut out your circles, being as accurate as you can with hitting the center.

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You will now be alternating cake rings and “gluing” them together with the frosting, like so:

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Cover this layer with frosting, and then repeat, but alternating the pattern:

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Do the same with your final two layers.

This is really the only tricky part, getting your layers to match. You can see now why if one cake is thicker than another, your rings won’t match up and you’ll get a wonky cake. Which I kind of did, because one of my cakes overflowed and sank in the oven, but whatevs. I made it work.

I recommend letting it set in the fridge for about an hour before frosting the whole cake, just so you don’t risk pushing the layers around.

Then complete and decorate as you wish!image011

I think the most exciting part is cutting into this cake with people around. It’s such a great surprise to reveal your work. You’re guaranteed to impress at any occasion!

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Thanks so much for all your support in this awesome competition, and best of luck to Jeanette!

Jenee

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Categories: Alcohol, Baking3, Chocolate, Dessert 2, Guest, Recipes, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

12 Comments on “Diced! Dessert Challenge Round 3 – Jenee – Godiva Chocolate Checkered Cake with Coffee Buttercream”

  1. July 9, 2014 at 11:12 am #

    bring it on…no fork necessary.

    Like

  2. July 9, 2014 at 1:32 pm #

    The cake looks amazing!

    Like

  3. July 9, 2014 at 3:12 pm #

    looks good. Thanks for showing us how to make it.

    Like

  4. July 9, 2014 at 3:58 pm #

    Looks pretty good and artistic! Bravo. 🙂

    Like

  5. July 9, 2014 at 7:40 pm #

    DAMMIT! I KNEW you were going to kick my ass this round! I love that you resorted to alcohol. My evil plot to take over the world is working. 😀
    This cake looks and sounds AMAZING! I want to bury my face in it. Right. Now.

    Godiva booze, let’s all just give a round if applause for that. Have you had it over ice? Adult chocolate milk.

    Thank you for the kind words (as you crush my dreams of winning). You ROCK, Jenee.

    Like

    • July 10, 2014 at 9:28 am #

      Ahahahaha! Don’t give up on yourself yet, your cupcakes are always fan-freakin’-tastic! And shoot, that stuff is so good you don’t need to dilute it with milk 😉

      I can’t wait to see your recipe! Good luck!

      Like

    • July 10, 2014 at 12:29 pm #

      Well, they say imitation is the highest form of flattery 😉

      Like

  6. July 10, 2014 at 9:31 am #

    Oh wait, you said over ice, not milk. Jk. Of course you wouldn’t ruin good booze with something like milk, what was I thinking. That sounds perfect!

    Like

  7. July 12, 2014 at 9:19 am #

    Reblogged this on jcooksglutenfree and commented:
    It’s time again, I’ve made it to Round 3 of the Diced! Dessert Challenge! I’ve got some serious competition so I’d really appreciate your vote, it only takes a few seconds! 🙂

    Like

  8. July 14, 2014 at 11:03 am #

    Reblogged this on Booze, Sugar & Spice… and commented:
    This is the cake I’m up against. Isn’t it gorgeous? Vote any way you want. I’m perfectly happy losing to a great cake and blogger!

    Like

Trackbacks/Pingbacks

  1. Grilling on the Beach: Shark Tacos with Mango Salsa and Chipotle Crema | jcooksglutenfree - July 15, 2014

    […] take a second to check out the semi-finals of the Diced! Dessert Bracket competition. I made a Godiva Chocolate Checkered Cake with Coffee Buttercream (gluten free of course), and my awesome competitor made Chocolate Tiramisu Cupcakes. You MUST check […]

    Like

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