Spring has sprung and it’s my sister Dina’s birthday!
Time to party!
Since we all have grown children, my sisters and I have time now to get together and celebrate each other’s big day. It has really become a great bonding experience for us, not to mention the great food that accompanies the celebration!
This year all I can think of is chocolate!
So I was reminded of a segment on our local television station many years ago, where a talented local chef was featured baking a gluten-free cake.
I sat there riveted with pen and paper in hand, writing down her recipe to try and replicate it someday.
Well, this talented young woman, Jen Yemola, went on to become one of the final three contestants in the 2007 Hell’s Kitchen competition with Chef Ramsey!
Here is a link to an interview that I found online regarding her experiences on the show…
I’ve made this cake several times over the years, and one time in particular stands out….this creation was brought to school with me for a birthday celebration and one of my carpool buddies, upon tasting it said, “Is it bad manners to want to lick the plate after eating this?”
For Dina’s birthday, I decided to make whoopie pies (since I bought the pans a while ago) and I wanted to make a peanut butter filling for them….we all LOVE the combination of chocolate and peanut butter in our family!
So without further ado….here is the recipe I transcribed!
Thank you, Jen!
Gluten Free Chocolate Whoopie Pies or Cake
1 ½ cups sorghum flour
1 ½ cups tapioca flour
1 cup Dutch cocoa (I used Hershey’s Special Dark Cocoa)
2 tsp baking soda
1 tsp xanthan gum
1 ½ tsp salt
2 cups brown sugar
2 large eggs
1 cup 1% milk (I used Silk Light Vanilla Soy Milk)
2 tsp vanilla
2/3 cup veggie oil
1 ½ cups HOT coffee (I used instant dark roast)
Thoroughly mix all dry ingredients together. (If using a stand mixer, mix with paddle attachment at speed 2).
Now whisk together the eggs and milk in a separate bowl. Add in vanilla and veggie oil and whisk again.
Slowly add the wet mixture into the dry.
Let the mix get a little tough and then SLOWLY add in the 1 ½ cups of HOT coffee until well combined.
Using whoopie pie pans, fill each one 2/3 of the way (mine are Wilton and didn’t need to be sprayed with Pam!).
Bake @ 325˚ for 10 minutes, turning the pans around after 5 minutes.
Cool on wire rack and remove from pans after 5 minutes.
Yield: 14 whoopie pies or 28 individual cakes; can be made in a 9” x 13” pan as well (use parchment paper sprayed with non-stick spray).
© Recipe by Jen Yemola of Jentastic Sweets
We were pleasantly surprised this year by the addition of our sweet Ava (granddaughter of my sister Lucia) and her hubby, Neil, who joined in the celebration!
And did I mention that Dina received a whoopie cushion to keep with the theme of the party?
Yes, we love to have fun!!
Hope you try this moist, rich, decadent recipe…it’s a keeper!!
© 2015, Monica of glutenfreedoubletalk