Fudge Ribbon Cake
MAKE SURE YOU READ THE DIRECTIONS CAREFULLY WHEN MAKING THIS RECIPE AS NOT ALL THE INGREDIENTS ARE USED AT ONCE
MAKE SURE YOU READ THE DIRECTIONS CAREFULLY WHEN MAKING THIS RECIPE AS NOT ALL THE INGREDIENTS ARE USED AT ONCE
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/2 cup cornstarch
- 2 tbsp. earth balance organic, whipped
- 8 oz. cream cheese i use whipped
- 2 1/4 c. organic pure cane sugar
- 1 tbsp. cornstarch
- 3 eggs i use our own organic fed chicken eggs
- 2 tablespoon milk i used original almond breeze milk
- 1 1/3 cup milk i used unsweetened chocolate almond milk
- 1 1/2 tsp. vanilla
- 1 cup brown rice flour bob red mill brand
- 1/2 cup tapioca flour bob red mill brand (also known as starch)
- 1 teaspoon xanthan gum bob red mill brand
- 1 tsp. baking powder
- 1/2 c. earth balance organic, whipped
- 4 squares unsweetened baking chocolate i use baker's brand = 4 oz
- Carbohydrate 358.468766708172 g
- Cholesterol 546.47166668709 mg
- Fat 285.772456737361 g
- Fiber 17.814999894827 g
- Protein 61.8696866699989 g
- Saturated Fat 146.232219355946 g
- Serving Size 1 1 recipe (1663g)
- Sodium 2748.40933388286 mg
- Sugar 340.653766813345 g
- Trans Fat 24.9574976714491 g
- Calories 4198 calories
Step-by-step
- Cream 2 tablespoons Earth Balance with cream cheese, 1/4 cup sugar and cornstarch. Add 1 egg, 2 tablespoons milk, 1/2 teaspoon vanilla. Beat at high speed until smooth and creamy.
- Spray bottom of 13x9 pan with cooking spray.
- Combine gluten free flour and xanthan with 2 cups sugar, salt, baking powder and baking soda in large bowl. Add 1/2 cup Earth Balance and 1 cup milk. Blend well at lowest speed. Beat 1 1/2 minutes at low speed.
- Melt chocolate as directed on package.
- Add 1/3 cup milk, 2 eggs, chocolate and 1 teaspoon vanilla, continue to beat 1 1/2 minutes at low speed.
- Spread half of batter in pan, spoon cheese mixture over batter, spreading carefully to cover. Top with remaining batter. Spread to cover. Bake at 350 degrees for 50 to 60 minutes until cake springs back.
Visual and tactile cues remain the most reliable indicators of doneness when baking layered cakes containing dense cream cheese fillings and chocolate batters. Operating without an internal temperature probe requires monitoring the surface elasticity alongside the physical withdrawal of a wooden skewer inserted into the center. Because the batter incorporates distinct structural elements like xanthan gum and multiple fats, underbaking results in a collapsed center while overbaking dries out the delicate crumb structure developed by the rice and tapioca flours. Watch for the edges to pull slightly away from the pan sides while the center springs back completely under light fingertip pressure between the fifty and sixty minute mark at 350 degrees.
Dividing or multiplying multi-component batters demands proportional adjustments to pan sizes and baking times rather than linear scaling of temperature. Altering the volume of the layers requires maintaining the same depth in the baking vessel to ensure the heat penetrates the cream cheese ribbon at a uniform rate.
