Roben Ryberg's Chocolate Cake-FAILURE

[The Edifying Conscience]

The explanation of the cake failure has been moved to the appropriate section in the new recipe folder. Please add any comments to the new thread.

Chocolate Cake, Page 144-145
The Gluten-Free Kitchen, Roben Ryberg

[Demo]

I would be inclined to give it another go. My wife makes that recipe all the time. I will say it can be a tad on the dry side but it usually turns out really well.

[The Edifying Conscience]

Demo,
I don't think I'm brave enough to try this recipe again! There must be a better cake out there. I find it hard to believe that I could have a screwed up a cake that bad. I'm glad you and your wife have had better results.

I forgot to add in my post that all my leaveners, flours, cocoa, etc. were fresh. I bought all new baking supplies immediately prior to Christmas.


TEC

[Demo]

Yea I remember now that my wife told me she changed the recipe a little. She mentioned putting Jello Brand chocolate pudding in it. I'll have to ask when she gets home. You are correct. There are some good mixes out there. I just can't think of the Brand names now.

[Linda]

TEC have you tried her black forest cake? I have to make my husband a cake for his birthday, and I want one my youngest son can eat. My older son says, oh he can have something else, and we'll have cake. Nice! I have a really good chocolate cake recipe that I suppose I could put the black forest ingredients in. I'm worried.

[The Edifying Conscience]

Linda,
There doesn't appear to be a black forest cake in the Ryberg book.

I think you are referring to the black forest cake in the Rebecca Reilly book. Correct? If so, I haven't tried it, but the photo in the book is mouth watering and everytime I look at the book I want to make it. Everything I've made from her book has been really good and her instructions are clear and concise. Admittedly, I've only made 2-3 things from it.

I just got the book out and the recipe seems straight forward. Often, I'll just grind almonds in the food processor for times when a recipe calls for almond flour. For this cake I would splurge and buy almond flour/meal at $13.99 per pound. [Make sure you refrigerate it, my almond meal grew bugs once-totally disgusting!] The other thing that I would forwarn you about are the egg whites. Make sure your bowl, preferably stainless steel is extremely clean. If there is even a tiny drop of grease/oil on it you're egg whites won't get stiff/fluffy enough. Vinegar removes trace amounts of oil. So, I always wipe down my Kitchen Aid bowl with vinegar before I beat egg whites. I'll add a teaspoon or so then wipe the vinegar around the bowl with a paper towel, pour off the excess and let it dry--works like a charm.

If you're really worried about the cake, give it a test run! I wonder if it can be frozen, but I bet you've got some willing tasters.

You're a good mom to include your son. It's sad and frustrating when I've been offered a bowl of cruddy ice cream while everyone else is feasting on some luscious baked good.
TEC

[Linda]

TEC, you're right. Rebecca Reilly. It's all the R's. I got confused. I just borrowed that book from the library and thought I'd give it a shot. The cake we usually have we buy from the bakery at the grocery store. It doesn't look anything like the photo though. I imagine it's because they put whipped cream or icing or something all around the outside of the cake, and the Reilly photo didn't have that.
Next week I have some baking to do, because we are going to a big party and there won't be anything for Ty. I called and asked the host (my husband's cousin) what kind of food they were serving, and she said, oh don't worry about bringing anything. Then I had to explain that I was only bringing food for Ty and that I would need a table or counterspace where ONLY his food would be so someone wouldn't be eating a sandwich and then grabbing his chips or whatever. In her defense, we see her only once a year, and she didn't know about Ty having CD.