Chocolate Covered Cherry Trifle


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This recipe wasn’t originally meant to be a trifle.  I experimented with an idea for a recipe, and it didn’t turn out the way I planned.  But I turned my frown upside down by re-working the idea into a delicious dessert.

I started out with my favorite King Arthur Cake Pan Cake recipe. I made some mistakes and some changes to this recipe, which might have changed the end result.  I added their cake enhancer to the batter.  I am not sure if this contributed to making the cake really soft or not.  The cake enhancer is supposed to make moister cakes that stay fresh longer.  I also cut the sugar by five tablespoons in this recipe and over poured the amount of oil. All of these changes might have contributed to the change in structure.

I originally wanted to make this a poke cake.  This might also have contributed to the softness of the cake, which prevented me from serving the squares I cut in one piece. Either way, it’s still a delicious, rich and decadent cake.

Ingredients:

Cake:

1 1/2 cups King Arthur Measure for Measure flour
3/4 to 1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon vinegar, apple cider or white
1/3 cup vegetable oil
1 cup cold water

Ganache:
1/2 cup dairy free milk of choice
1 cup dairy free chocolate chips, such as Enjoy Life

Topping:
1 can cherry pie filling

Instructions:

Preheat oven to 350 degrees. Grease a 9X9 square pan with cooking spray or coconut oil
Whisk together dry ingredients in a large bowl. Whisk together wet ingredients in a large glass measuring cup.
Pour wet ingredients into dry and stir to combine until all dry ingredients are incorporated.
Scrape batter into greased pan. Bake for 25-35 minutes, or until a toothpick comes out clean.
Cool cake completely before topping with cherries and ganache.

Once cake is cooled, pour can of cherry pie filling over cake.

To make the ganache, microwave chips and dairy-free milk for 30 seconds, and whisk until smooth.  Pour over cherries.

Refrigerate at least one hour before serving.

When I tried to serve the cake, it fell apart.  Since I tried to make a poke cake, maybe the cherry syrup softened the cake too much.  Or it might have been due to all of the mistakes and changes I made when I baked the cake.  So I decided to turn the cake into a trifle with some cool whip.  It still tastes great.

When you make mistakes, whether it’s with a savory dish or dessert, don’t give up!  Even the greatest chefs make mistakes.  Gluten-free cooking and baking are challenging.  But don’t be afraid to meet that challenge head on.  If you fail, try again.  You might just surprise yourself!

What do you think?  Have you ever made a mistake baking or cooking gluten free?  Share your story!

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