Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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Mile-High Chocolate Cake

with Pumpkin Custard

•Soy-free

This stunning three-layer cake is made in one bowl and is so simple and delicious you will

want to use it for many special occasions, or maybe even no occasion at all.

To make the pumpkin filling: In a large saucepan, combine the milk,

pumpkin purée, whole eggs, egg yolks, sugar, cornstarch, pumpkin pie

spice, and salt. Cook over medium heat, whisking frequently, until the

mixture begins to bubble. Lower the heat slightly, switch to a rubber

spatula, and stir the mixture constantly until it is very thick and resembles

pudding. Remove from heat. Add the cold butter and stir until completely

melted. Add the vanilla and stir to combine. Pour into a heat-proof

container and place plastic wrap directly on the surface to prevent a skin

from forming. Cool to room temperature, then refrigerate until completely

cooled and set, at least 3 to 4 hours.

To make the cake: Preheat your oven to 350 ̊F (180 ̊C, or gas mark 4).

Grease three 8-inch (20 cm) round cake pans. Line the bottoms of the cake

pans with parchment paper cut to fit, then grease the paper and set aside.

(Note: If you do not have three pans, you can bake the cakes in batches.)

In a very large bowl, whisk together the sugar, flour blend, cocoa,

baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla

and stir to combine. Stir in the boiling water. Distribute the batter evenly

among the 3 prepared pans. 

Bake the cakes for 35 to 40 minutes, or until a toothpick inserted into

the center of each one comes out clean. Cool for 20 minutes, then run a

sharp knife along the edge of each pan and invert each cake onto a cooling

rack. Cool completely. 

To assemble the cake, place 1 cake layer on a serving plate. Top with

half of the pumpkin filling, then top with a second cake layer, and add the

remaining filling. Top with the final cake layer. Dust with the powdered

sugar before serving.

Yield: 12 servings

Chef’s Tip

This cake recipe makes 36 cupcakes. Just fill a cupcake pan three-quarters

of the way and bake for about 18 minutes at 350 ̊F (180 ̊C, or gas mark 4).

Try using the pumpkin filling to stuff the cupcakes and top with your favorite

frosting.

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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