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Old 02-23-2014, 12:16 PM   #1
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Help please w/cake I'm making now!

Should have asked this earlier

I'm making a b-day cake for hubby. It's Rosethorn's GF version of the chocolate mayo cake. Want to make in two 9" layers (shiny pans).

I do have a bundt pan, but wanted to make layers. The original recipe says 325 and Rose's says 350. Wasn't sure if there was a reason for the change.

So...bake at 325 or 350? And how long in the oven do you think for 2 9" layers? Do you think I should put parchment on the bottom or just Pam?

Thanks for your help!
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Old 02-23-2014, 12:23 PM   #2
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If it was ME - I'd do the parchment paper and bake at 350*. Shiny pans have a tendency to reflect the heat off, where darker pans absorb it more.

Boy, I'd start with maybe 25 minutes and then test for doneness?? Let us know how it comes out!
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Old 02-23-2014, 12:27 PM   #3
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Thanks, Charski! I've never done either version of this cake, so I'm curious how this will turn out. I usually just make cheescakes or LindaSue's pound cake. The one LC layer cake I tried was a bit of a disaster.

Wish me luck!
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Old 02-23-2014, 01:32 PM   #4
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Ok. It's in the oven! I made it with Kahlua flavored Davinci's. Batter tasted great.
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Old 02-23-2014, 01:44 PM   #5
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And of course you KNOW we'll need pictures!

Without them - this cake never happened.
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Old 02-23-2014, 02:14 PM   #6
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I agree with Charski and yes we would like pictures !!!!

I don't know why I changed it sorry Linny.
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Old 02-23-2014, 02:15 PM   #7
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I just made this last week. I made half the recipe in a 9x9 pan, baked at 350 for 30 minutes and it was perfect. I didn't use parchment, but using it won't hurt. Will you be frosting it? What kind of frosting? We want details...
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Old 03-02-2014, 05:35 PM   #8
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So this was delicious! My husband said no one would ever know it wasn't high carb, which is high praise coming from him. Thanks so much to Rosethorns and everyone who helped develop the original recipe.

In case this helps anyone else out, I decided to bake at 350*. I put parchment on the bottom. I buttered the sides and dusted with cocoa. Hubby was in charge of checking on it and he took it out of the oven at 25 min. It was a little dry, but I'm convinced that's because it was over-baked. Next time I'm going to check earlier.

For the frosting I took someone's suggestion and tried domestifluff's recipe for swiss meringue buttercream. (Not sure that I can post the recipe, but you can find it through google.) I made mine with powdered erythritol. This tasted OK, but I'm not sure I made it correctly. I don't seem to do well with egg whites! They never really seemed to reach the stiff peaks called for, so wasn't sure if the resulting texture was right. I also ended up adding liquid splenda because it wasn't sweet enough. It was a nice change from my usual cream cheese icings though. Maybe I'll try again another time.

No picture of the whole cake, but we do have pictures of the last few slices. I'll see if I can remember how to post them.

BTW, Charski, thanks for coming to my rescue in the moment. Those shiny pans were my mom's. She was such an awesome baker and fearless about trying new things. She made some truly wonderful cakes in those old pans. She's been gone over 25 years now, but it feels kind of nice to still use some of her old equipment. It's sort of like having a little piece of her still here with me.
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Old 03-02-2014, 05:39 PM   #9
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Here's a link to Rosethorn's thread:

Chocolate GF Mayo Pound Cake
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Old 03-02-2014, 06:22 PM   #10
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Here's what I did:

Didn't really change much at all, 'cause the recipe was great as is!

3 cups almond flour (Bob's Red Mill)
1/2 c. coconut flour (Bob's Red Mill)
1/2 c. oat flour
1/2 c. cocoa (Hershey's)
1 1/4 tsp baking powder
1 tsp.baking soda
1/2 c. Erythritol (I used powdered)

6 large eggs
1/4 tsp liquid sucralose (Ezsweets)
3 packets truvia (I used 1/4 tsp. Nunaturals stevia powder instead)
1 tsp vanilla
1 c. mayonaise
2/3 c. vanilla Davinci syrup (I used Kahlua flavor instead)
2/3 c. cream
1 tsp. glucomannan powder (I added this based on advice in the thread)

Preheat oven to 350. Line 2 shiny 9" cake pans with parchment. Butter the sides and dust with cocoa.


Rose used her kichenaid to mix this. I used my food processor to mix this, since some suggested it might improve the texture. (I also wanted an excuse to use my food processor!)
Put dry ingredients into food processor in order listed and process for 30 seconds. Scrape down sides and process for another 1 1/2 minutes. When the dry ingredients are completely incorporated, add all of the wet ingredients and pulse or run until well mixed.

Taste your batter before putting this in the oven to see if it’s sweet enough.

Bake for about 25 minutes, maybe less. Allow to cool in pans about 10 minutes. Gently run spatula around sides and transfer layers to racks to continue cooling.

Frost as desired and store in fridge. Some say it can be frozen, but I haven't tried it myself.

Next time I might take someone's suggestion and add 1 tsp. of espresso powder. Mom always had some type of coffee in her chocolate cakes!
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Old 03-02-2014, 08:15 PM   #11
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Nice. I use gluc and esprosso powder now too. Linny it freezes wonderfully!!!
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