Danny was looking at Instagram and noticed that Miro Uskokovic, the pastry chef for Gramercy Tavern, was going to be doing a live demo of his chocolate cake. And, since he chose to use millet flour for its flour, the cake was gluten-free, “Millet uses minimal water and resources and can thrive even in drought conditions and poor soil. It grows twice quicker than wheat, uses less water than rice and corn, and needs few or no fertilizers and pesticides! Even before this pandemic, global food shortages were a reality and by sourcing and eating more consciously we can make positive changes. #milletisthefuture”
I started recommending millet back in 2009, when I really dove into gluten-free baking. We made it part of our gluten-free flour blend. But, after watching the demo and deciding to bake a cake that moment, Danny realized we didn’t have any millet flour in the pantry. Before this time, he would have driven to the store to buy some. But that day? He used some of our gluten-free flour blend—made this time with gf oat, sorghum, sweet rice flour, and potato starch—and teff. I love how teff intensifies the taste of anything chocolate. And, that evening? This cake. My god, it’s good. Fudgy in the center but fully baked and set on the edges. It tastes like a giant brownie cake. Man.
That was yesterday. Now it’s yours.
- Organic cane sugar—1 ¼ cup
- Cocoa powder—1 cup
- Gluten-free all-purpose flour—175 grams
- Teff flour—35 grams
- Chocolate pudding dry mix—1 3.9 ounce box
- Baking powder—1 teaspoon
- Water—1 ½ cups
- Canola oil—3/4 cup + 2 tablespoons
- Large eggs—4
- Preheat the oven to 350°. Grease a loaf pan with baking spray. Make a sling of parchment paper and pat it into the greased pan, making sure there is enough parchment on both sides to extend over the edges.
- Blend together the sugar, cocoa powder, gluten-free flour, teff, pudding mix, and baking powder in a food processor. Whirl until they are fully combined.
- Whisk together the water, canola oil, and eggs until they are fully blended.
- Using a rubber spatula, fold the wet ingredients into the dry. Stir them together until they are smooth and there is no visible flour remaining.
- Pour the batter into the prepared pan. There should be about an inch of empty space at the top.
- Bake the cake for 40 minutes on the center rack of the oven. Turn the pan 180° in the oven. Bake until a toothpick inserted into the center comes up with only a few moist crumbs, the top is quite firm, and a thermometer inserted into the center reads 200°. This will take another 35 to 40 minutes.
- Take the cake out of the oven. Let it cool in the pan for at least 15 minutes. Dust with powdered sugar, if you want. Remove the sling of parchment paper and cake from the pan. Let the cake cool completely before cutting it.
Feel like playing?
If you can eat gluten and want to make this cake with wheat flour instead, give it a try!