Friday, July 19, 2013

INDIVIDUAL CHOCOLATE LASAGNAS....GLUTEN FREE!!!!!


FOR THE CHOCOLATE CAKE LASAGNA LAYERS:
  • 2 cups sugar
  • 1 3/4 cups "CUP 4 CUP" flour (BEST GLUTEN FREE FLOUR) or use all purpose of not making this gluten free
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup hot coffee
  • 1/2 cup canola oil
  • 2 large eggs
  • 2 teaspoons vanilla 
  • mini chocolate chips-for decorating at the end


    1. Preheat oven to 350.Line two 9x13 pans with nonstick foil.
    2. In a mixer, combine dry ingredients.
    3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
    4. Divide batter among pans and bake until a toothpick inserted comes out almost clean, about 15-20 minutes. Let cakes cool completely.
    5. Use a round biscuit cutter to cut circles for layering.

WHIPPED CREAM FILLING for LASAGNAS:  

  • 1 1/2 cups chilled heavy cream
  • 3/4 cup powdered sugar


  1. In the mixer, use whisk attachment and beat the heavy cream & powdered sugar.  Beat on high to until stiff peaks have formed. 
ASSEMBLY:
Place one cake round on a plate, pipe on some whipped cream.  Repeat this until you reach the top.  Decorate with mini chips, if desired.

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