Gluten Free HO Ho HO Cake!

I love Pinterest! (Mostly for all the beautiful pictures of food!) I love scrolling through and picking out the prettiest dishes to look at. Isn't it funny how we judge (what we think a food tastes like) by a picture?  Well at least I do sometimes! One day I hope to take amazing pictures like that of my food...until then you'll have to deal with my snapshots and take my word for it that they're tasty. Sorry! 

So this next recipe I found on Pinterest (because I love the picture!) (PS this picture is borrowed from the original recipe found on this website: here ) and I thought I could make that Gluten-Free and surely almost Dairy-Free! So here is my version of the Ho Ho Cake. If you are not concerned about making it Dairy-Free, simply sub regular milk in place of the soy milk. Each of these 3 recipes are great on their own as well if you would like to use them with other recipes.  Enjoy!

Gluten-Free Ho Ho Cake
Adapted by jalene


Gluten-Free Chocolate Cake
(can also be dairy free)
Adapted by jalene

• 1 cup unsweetened cocoa powder 
• 1 1/4 cup white rice flour (see note)
• 1/2 cup non-GMO cornstarch 
• 2 cup evaporated cane sugar 
  
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp sea salt
• 1 tsp xanthan gum
• 2 eggs
• 1 cup milk or milk substitute 
• 1 cup very hot water
• 1/2 cup extra virgin olive oil 
• 2 tsp vanilla extract

Directions: 

1. Preheat the oven to 350 degrees. Oil 2 cake pans and dust with cocoa powder. Set aside.
   
2. Combine all the dry ingredients together. 
3. Add eggs, milk, oil, and vanilla. Beat for 2 minutes at medium speed. Turn power to low and slowly add in the hot water. Mix for another minute. 
4. Divide batter into the two prepared pans. Bake for 30-35 minutes until a toothpick in the center of the cake comes out clean. 
5. Remove from oven and cool in the pan for 10 minutes. Then move to a wire rack to cool completely. 
6. When cake is cool, place back into pans, cover with foil and put into the freezer for about 30 minutes. (This will help the cake stay together when cutting). 

NOTE: * I make my own white rice flour in my Blentec Kitchen Mill. I use organic Calrose which is a sticky rice. It helps in binding together better. If you don't have Calrose rice flour you can sub in a 1/4 cup sweet rice flour for 1/4 cup of your normal white rice flour. 


Gluten-Free Buttercream: 

• 4 cups (or 1 lb) confectioners' sugar
• 1/2 tsp sea salt
• 1 cup (2 sticks) butter, softened
• 1/4 cup milk (soy or almond)
• 2 tsp vanilla extract
  

Directions: 

1. In a mixing bowl on medium to high speed, cream the butter until it is light and fluffy. 
2. Turn mixer to slow and add the confectioner’s sugar and salt.  Cream together. 
3. Slowly add milk and vanilla into the icing. Blend on low speed until smooth and creamy. 

Makes 3 cups


To assemble the Ho-Ho cake: 

1. Remove the cake from freezer. On a sheet of parchment paper place one of the cakes. Cut the cake in half. (I bought a special tool at Wal-Mart but I've also seen them at cake decorating stores for $5.)
2. Slide a thin cutting board or parchment paper between the two cut layers. Remove top cut layer and place the bottom layer on a serving platter. 
3. Divide the buttercream into 3 parts (about 1 cup each). Spread 1 part over the bottom layer and evenly to the edges. Top with top cut layer. Spread 2nd part of buttercream evenly. 
4. Repeat process #2 for the 2nd cake. 
5. You should have the following result: 1/2 cake, 1 cup frosting, 1/2 cake, 1 cup frosting, 1/2 cake, 1 cup frosting, 1/2 cake. 
6. While the cake is chilling for 30 minutes more make the chocolate ganache.

Gluten-Free, Dairy-Free Chocolate Ganache:
Adapted by jalene

• 1/2 cup chilled canned coconut milk  (*see note) 
• 1 cup semi-sweet Gluten-Free, Dairy-Free chocolate chips (**see note)

Directions: 

1. Place the chocolate in a medium-size heat proof bowl. 
2. In a small saucepan over medium heat, bring the coconut milk to a strong simmer. 
3. Remove from heat and pour over chocolate chips. Let combination stand for a couple of minutes. 
4. Slowly stir or whisk the chocolate and cream together until it is smooth and glossy.
5. Let it sit for 10 minutes before pouring on top of prepared cake. 
6.  After pouring on ganache, let the cake chill briefly before serving. 

OPTIONAL: Sprinkle toasted almonds, crushed candy cane, fresh berries, chocolate curls, etc.   

Note:
*If you are not concerned about Dairy-Free Ghirardelli Chocolate Chips are just Gluten-Free and are cheaper than normal gluten and dairy free chips.  
**If you are not concerned about Dairy-Free sub 1/2 heavy cream for the coconut milk.
 Makes approximately 14 servings 


 

---