Gluten Free Black Forest Cake

This is my kids’ favorite cake. It tastes even better than it looks! The chocolate layers are accented by the sweet cherries and tangy chocolate cream cheese frosting. It’s not hard to make, either! The one in the photo is not my best, again it was so darn hot that the frosting was a little too soft. I’ll post another photo the next time I make one (Yea, hubby…the swamp cooler is fixed! No more melted frosting….).

The Cake:
1 1/2 cups white rice flour
3/4 cups tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
1 cup cocoa
2/3 cup mayonnaise
1 cup milk (dairy, soy or rice)

The Frosting and Filling:
2 blocks cream cheese (or substitute)
4 cups powdered sugar
1 cup cocoa
1 can Cherry Pie filling (gluten free)

Make the Cake:
oven 350 F
Mix all dry ingredients except the cocoa in one bowl. Cream the eggs, sugar, mayo and cocoa in another bowl. Gradually add the dry ingredients to the egg mixture, alternating with the milk. Whip with electric mixer for at least 5 minutes or until well blended. Pour into 2 nine inch greased pans, bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, take cakes out of the pans and allow to cool for another 10 minutes.

Make the Frosting:
Whip the cream cheese, sugar and cocoa together until well blended. Add water until the frosting is a thick, spreadable consistency. Fill a frosting gun or bag with about 1/3 of the frosting and set aside (in the fridge might be a good idea if it is hot in your kitchen!).

Assemble the cake:
Set one layer of cake on a plate. Spread a thin layer of frosting over the top of the cake, and frost the sides. Using the frosting gun or bag, pipe a rim of frosting around the outer edge of the cake (this is to hold the filling in, so don’t skip this step!). Pipe swirls around the bottom of the cake. Fill the top of the first layer, inside the rim of frosting, with about 1/2 of the can of cherry pie filling. Place the second layer of cake on top. Put a thin layer of frosting on top of the second cake, and frost the sides. You will need to add extra frosting to the area where the two layers meet, to cover the gap and make sure no filling escapes. Next, spread the rest of the cherry filling over the top of the cake, leaving about 3/4 inch around the outer edge bare. Pipe frosting swirls, rosettes, or stars around the outer edge of the top of the cake, to hold in the filling. Pipe a frosting rose in the center of the cake and add a cherry, and you’re good to go! I sometimes add whipped cream and chocolate shavings to the top of the cake for a little added flair.


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