Recipe Box: Strawberry Chocolate Danger Cake

My birthday is next Saturday and that means one thing, people:  Strawberry Chocolate Danger Cake!

GF Strawberry Chocolate Danger Cake

It’s “deliciously delirious” and all birthday cakes should be described as such.  I like to use 1-2-3 Gluten Free’s Devil’s Food Chocolate Cake Mix and my famous raw strawberry compote as a filling.   The good news:  the box mix yields two very large layers.  I kept the recipe as is, with white/brown sugars and dairy products, but a great thing this company’s mixes is that you can modify them for many dietary restrictions.   The bad news:  you’ll have to run around the block a few times because one slice is just not an option.  You’ll want to eat it for breakfast, lunch, and dinner…for like a week.

What You Need:
1 package Devil’s Food Cake Mix
3/4 light brown sugar, packed
1 cup sugar
12 Tbsp unsalted, butter
4 large eggs
1 1/2 cups buttermilk

What You Do:
1. Preheat oven to 350 F. Grease two 9″ round pans.
2. Place butter in bowl of mixer and beat until creamy. Add sugars and beat until fluffy. Add eggs, one at a time, and beat until completely mixed.
3. Beat in cake mix and buttermilk.  Use a spatula to scrape down bowls sides and beat again. Pour mixture into pans and bake for 25 minutes, or until toothpick comes out clean.
4. Keep cakes in pans for about five minutes before popping them out to cool on wire racks.  Frost with your choice of gluten-free milk or dark chocolate flavor once completely cool.

To make Sarah’s famous raw strawberry compote:
Quick soak and drain one quart of strawberries.  Cut and set aside in a large bowl.  Add 1 cup of brown sugar and mix to coat pieces well.  The sugar will break down the berries and the more time, the better!  I usually make my raw compote the night before and drain the juice before adding it to the cake layers.

Do you think you are daring enough to try the Danger Cake?  

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Gluten Free Kourambiethes

Today I made and photographed four recipes that I’m contributing to a cookbook about the food we learned from our families.  It was a bit odd to make kourambiethes in July but whatever.  My retro red Kitchenaid mixer was happy to be at work.  These Greek shortbread cookies are super easy to make and the gluten-free version has a nice buttery texture.  My dad uses almond but today I used the rose extract that I bought while shopping with my friend Meher.  It smells ah-mazing.  Dusted with powdered sugar duster and graced with a clove, you definitely want to try making these at least once a year.

KOURAMBIETHES RECIPE (for about 1 dozen)
1 stick of unsalted butter
1 cups gluten free flour
1 egg yolks
1/4 teaspoon baking powder
1 cups + 1 cup powdered 10x sugar, sifted
1 teaspoon vanilla or rose extract
1/2 teaspoon whole cloves

Preheat the oven to 350 and line baking trays with parchment paper.  Sift the flour and baking powder together in a bowl.  Using an electric mixer, beat room-temperature butter until light and fluffy. Gradually add powdered sugar and combine well. Add the egg yolk, vanilla and beat until just combined. Fold in the flour.  Shape small pinches of mixture into domes and place on trays.  (Wet your hands in a small bowl between pinches to keep them clean.)  Bake for 12 minutes or until light brown.  Cool on racks and powder generously.  Place 1 clove in the center of each.