Thursday, January 13, 2011

Whoopie Pies: Devil’s Food Cake with Maple Marshmallow & Gluten-Free

By definition a whoopie pie is a sandwich of soft, chocolate cakes with a fluffy filling, usually containing marshmallow in some form. They remind me of the prepackaged variety like Suzy Q’s and Little Debbies that I liked as a child. Whoopie pies are more of a comfort treat than cupcakes to me, but I guess I am lucky that I can no longer eat those processed ones (since they probably taste better in my memory) because I have Celiac. Therefore, I have the opportunity to recreate gluten-free versions and make them much better than the mass-produced types.

While developing this recipe, I never realized there were so many types of chocolate cake, and ultimately decided that devil’s food cake was the best choice. To add depth to the chocolate, I used buckwheat and teff flours*, as well as a small amount of coffee. (I prefer to bake using weight in grams (g) for ease, differentiating densities of gluten-free flours, and guaranteed, fail-safe results.) Lately, I have been making marshmallows with maple syrup for the flavor complexity and to avoid the over-processed high fructose corn syrup. And after a few tests and trials, I created the ultimate gluten-free devil’s food cake that is moist, light, and fluffy.

Ingredients

For the gluten-free devil’s food cake:

  • 2/3 cup (86 grams) tapioca flour
  • 1/3 cup plus 2 tablespoons (70 grams) brown rice flour
  • ¼ cup (38 grams) teff flour*
  • ¼ cup (35 grams) buckwheat flour*
  • 1 teaspoon (3 grams) guar gum*
  • 1 1/3 (285 grams) cup sugar
  • 1 ½ teaspoon (7 grams) baking powder
  • 1 teaspoon (6 grams) baking soda
  • 1 teaspoon (6 grams) salt
  • 2/3 cup (130 grams) shortening (I used Crisco butter flavored)
  • 1 cup (235 grams) buttermilk
  • 1 tablespoon (3 grams) Nescafé Instant Coffee
  • 1 teaspoon (4 grams) vanilla extract
  • 3 large eggs
  • 4 ounces (115 grams) chocolate, 100% Cacao

For the maple marshmallows:

  • 1 tablespoon plus 1 teaspoon(10 grams) gelatin, unflavored, granulated
  • ¼ cup (60 grams) water, cold
  • 1 cup (212 grams) sugar
  • 1/3 cup (130 grams) maple syrup
  • 2 tablespoons (30 grams) water,
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract

*Note: All the flours I used for this recipe were from Bob’s Red Mill.

Directions

For the gluten-free devil’s food cake:

Make sure all ingredients are at room temperature. Heat oven to 350 degrees. In the work bowl (of a standing mixer) or a large mixing bowl, mix the following: tapioca, brown rice, teff, and buckwheat flours with guar gum, sugar, baking powder and soda, and the salt. Mix until uniform.

Add in the shortening and mix until mealy. In a cup, combine the buttermilk with the instant coffee and vanilla; mix with spoon until dissolved. Add about half of the buttermilk mixture to the batter, mix until incorporated. Add in the eggs, one at a time.

In a separate small bowl, melt the chocolate over a double boiler, or in the microwave for 30 seconds at a time until melted, constantly mixing. Once smooth, slowly add and mix in the remaining buttermilk mixture. Once completely smooth, add into main batter. Mix for about 2 minutes. Portion with a scooper (a good investment) giving ample space between on parchment paper. Gently smooth out into a round shape with the side of the scooper or a spoon. For 1-1 ½ ounce, bake for 12 minutes.

For the maple marshmallows:

In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over ¼ cup cold water; let stand to bloom for 10 minutes. In a medium saucepan, combine sugar, maple syrup, 2 tablespoons water, and salt. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Mix for 7 minutes. Add in the vanilla extract. Use immediately to assemble whoopie pies as it sets up quickly.

To assemble, turn all of the cake-cookies upside-down. Using a scooper or spoon that has been lightly sprayed with non-stick spray, portion the marshmallow on the cake-cookie. Immediately take another cake-cookie right-side-up and gently press to make the whoopie pie. The marshmallow sets up quickly, so do this individually for best results. Allow to set for 1-2 hours. Store in an air-tight container.

(For the extra marshmallow, scoop onto a lightly sprayed wax paper/parchment. Allow to sit. Then toss with powdered sugar in plastic bag to store. Good on top of hot chocolate!)

Details

Makes 32 cake-cookies, 16 whoopie pies


-Erin Swing
The Sensitive Epicure

3 comments:

Laura Fesmire said...

Absolutely cannot wait to try these! Thanks for your hard work in developing these and sharing the recipe!

Rita said...

What a wonderful idea for individual treats to take to potlucks and fund raisers. People are always so surprised and grateful to find something gluten free. These will make some folks very happy (especially the little ones). Thank you!

Stephanie said...

May I have one of these delicious sounding things please!!! There's just something about the mallow this time of the year!