Trial and Error

Well, like any new venture many things are learned by trial and error. Some days there seems to be more error than success and sometimes I just decide to stay with the known-the safe. Thankfully I am used to trying new things in the kitchen and even though I don't know how things will turn out, I give it a go.
So far I have discovered that a few simple changes can sometimes produce satisfactory results. A simple change out of ingredients in chocolate chip cookies produces a delicious, if slightly crumbly, treat. Swap flour for gluten-free flour mix, egg for egg-replacer, butter is changed out for a shortening, gluten-free vanilla-check, dark chocolate chips without dairy. All set. Sometimes, things don't go so well. Rice milk won't make a creamy sauce but now I know that hemp milk will. Biscuits, well, swap outs won't work for those. Remember those playdough Christmas ornaments? Yeah, has that kind of texture with a little less salt. Not so satisfying no matter the amount of jam slathered on top. Still working on those.
The real test for me was last Saturday. There was a chocolate cake Throw Down to be had. Sure, I knew my recipe could handle its own. What I wasn't sure about was being around all that chocolate cake and not indulging. So I decided to give it a go. But would an "everything free" cake be worth eating? I decided to find out. The answer: Heck yes!

Elimination Diet Cake:
Cake:

• 3 cups Gluten-free Flour
• 1 cup cocoa
• 2 cups sugar
• 1 teaspoon salt
• 4 teaspoons baking soda
• 2 scant teaspoons of guar or xanthum gum
• 1/2 cup plus 2 tablespoons oil
• 2 tablespoons cider vinegar
• 2 teaspoons gluten-free vanilla
• 3 teaspoons Energ Egg Replacer
• 2 1/4 cups water, divided (next time I want to try coffee)

Preheat the oven to 350 and grease two 8-inch cake pans.
In a small dish mix egg replacer and 1/4 cup water. In a large bowl mix dry ingredients together. Add in wet ingredients (including Egg-replacer mixture) and stir until combined. Split between prepared pans and bake for 30 minutes. Allow to cool 5 minutes and remove from pan.

Syrup:

• 1/2 cup water
• 1/4 cup sugar
• 1 vanilla bean (optional but delish)

Combine in a small sauce pan. Bring to boil and simmer for 5 minutes.

Filling:

• 1 can of Thai Kitchen coconut milk, NOT shaken (not light, and yes, you have to use that brand for this step)
• 1/2 tsp. vanilla
• 1-2 tablespoons syrup, to taste

Carefully open coconut milk and scoop out the firm white top. Combine in a small bowl with vanilla and syrup, beat until fluffy. Set aside in fridge.

Ganache:

• 6 oz. dark chocolate, chopped (check the label)
• 5 oz. coconut milk, HOT

Pour hot coconut milk over the chocolate. Wait a few minutes, then stir until smooth. Set aside and allow to cool and thicken.

To assemble brush cakes with syrup. Place one cake on plate. Cover the top of cake with coconut-vanilla filling. Top with second cake. Spread ganache over the top. Grab a fork!