We were happy with how the cake turned out! The flavor and texture were both good, although it is a bit drier and more crumbly with the gluten-free flour (as expected). Denser cakes definitely work better gluten free than light fluffy ones.
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 9″ x 4″ loaf cake
- 2 cups plus 2 tablespoons gluten-free OR all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 4 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 4 oz bittersweet chocolate, melted and cooled
- Center a rack in the oven and preheat to 325ºF.
- Butter and flour a 9″ x 4″ loaf pan. Place pan on an insulated baking sheet or on 2 regular baking sheets stacked one on top of the other.
- Using a stand mixer (preferably with the paddle attachment) or a hand mixer, beat butter on medium speed for 3 minutes, until smooth.
- Add sugar and beat for 2-3 minutes.
- Beat in eggs 1 at a time. The batter might curdle, but don’t worry.
- Beat in vanilla.
- Beat in baking powder and salt.
- On low speed, alternately beat in flour and milk in 3 additions of flour and 2 of milk (this is more important if you’re using normal flour, where you don’t want to over-beat).
- Scrape half the batter into a mixing bowl and stir in the melted chocolate.
- Drop spoonfuls of chocolate and vanilla batters randomly into the loaf pan.
- Plunge a table knife deep into the batter and zigzag from one end of the pan to the other, making only 6-8 zigzags. Even though it’s fun, you don’t want to mix the two batters too much.
- Bake for 1 hour and 20-30 minutes, or until a thin knife inserted in the center comes out clean.
- Cool cake on a wire rack for 15 minutes before unmolding. Cool to room temperature right side up on rack.
- Wrap the cake well and store at room temperature for up to 4 days, or in the freezer for up to 2 months.