A Foodie Kinda Birthday.by caroline
So, it was my birthday the other day and, naturally, I wanted cake. But not just any cake. When I decided I wanted to make my own cake, I also made a decision to concoct something grand. I knew it had to be chocolate, but I went through several different icing and filling choices — raspberry filling with chocolate icing, peanut butter filling with a chocolate peanut butter swirl icing, a simple whipped topping — before settling on my final choice …
A chocolate cake with mint icing and crushed gluten-free Oreo-style cookies in between the two layers, and then topped with more mint icing and chopped chocolate chips.
For real-z?! Uh, huh.
So, let's not waste a minute more, right? Here are the details, my friends:
Gluten-Free Mint Chocolate Chip Cake
- 2 sticks of butter
- 2 cups of granulated sugar
- 4 eggs
- 1 cup of milk
- 1 Tbsp of vanilla
- 2 1/8 cups of gluten-free flour (I used the G-Spot Gluten Free Baking Flour Blend.)
- 3/4 cup cocoa powder
- 1-1/2 teaspoons of baking powder
- 3/4 teaspoons of baking soda
- 1/2 teaspoons of salt
Mint Icing (adapted from this recipe)
- 1 1/2 cups confectioners sugar
- 2 Tablespoons milk
- 1 Tablespoon butter
- 1/2 teaspoon vanilla
- 1/8 teaspoon peppermint extract
- 2 drops green food coloring (optional)
- 6 – 8 gluten-free chocolate sandwich cookies (I used K-Toos Chocolate Vanilla Sandwich Cookies), broken into chunks
- 1/2 cup gluten-free chocolate chips, chopped
1. Preheat the oven to 350 degrees. Grease (I used butter) and flour two 9-inch round cake pans.
2. In a standing mixer or large bowl with a hand mixer, cream the butter and sugar on medium speed until fluffy (about 4 – 5 minutes). Add the eggs, one at a time, until everything is combined.
3. Combine the milk and vanilla in a small bowl, and in another bowl sift the flour, cocoa powder, baking powder, baking soda and salt.
4. Turn the mixer on low speed and slowly add the milk and flour mixtures, alternating between the two until both are completely added. Mix until well combined. (Do not over-mix.)
5. Spoon the batter into the prepared pans and bake for 45 – 50 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
6. While layers are cooling, prepare icing by adding them to a small bowl in the order listed. Beat until well combined and smoothed. Additional sugar may be needed if frosting is too thin.
7. Prepare bottom layer by spreading with 1/3 of the frosting and topping with crushed gluten-free cookies. Place second layer on top, and then spread remaining 2/3 of icing on top and on the sides of the entire cake. Top iced cake with chocolate chips and press into sides.
Time to make a wish!
This cake was out of this world. The chocolate cake's consistency was moist and rich and …. ooooh, la, la, delicious! The only swap I might make next time is using mint icing only in the center and chocolate (with, pehaps, a hint-o-mint) on top. I felt like the mint all over might have been overwhelming if someone was to have any more than a slice.
But the cake itself was superb! I will definitely be using this batter for other cake creations.
Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)
Of course, the night wouldn't have been complete without a yummy dinner. Dan and my family made crab cakes, sauteed asparagus, roasted potatoes and mushroom risotto.
So, not only was the food a hit, but the company was the best! It was a wonderful birthday and I was so happy to spend time with a few of my favorite people!
What's your favorite birthday treat? Do you have a cake or dinner dish especially reserved for b-day celebrations?