http://artofglutenfreebaking.com
-adapted from Whoopie Pies
Special Equipment Needed
-stand mixer (or a hand mixer will do)
-parchment paper
-a 3" wide circle of some sort (like a drinking glass or a cookie cutter) that you can trace around
-pencil
Ingredients
For the Graham Cracker Cakes
1 1/2 C (180g) sorghum flour
3/4 C (110g) Jeanne's Gluten-Free All-Purpose Flour Mix
1/4 tsp xanthan gum (in addition to what's in the flour mix)
1 1/2 tsp aluminum-free, double-acting baking powder
1/2 tsp salt
8 TBL (1/2 C; 4 oz; 115g) unsalted butter, softened
1 C (215g) packed dark brown sugar
2 large or extra large eggs
1/2 C (4 oz; 120 ml) buttemilk (well-shaken), or 1/2 C milk with 1 tsp vinegar mixed in
2 TBL milk
1 tsp baking soda
1 tsp vinegar (I use apple cider vinegar)
1 tsp vanilla extract
For the Marshmallow Cream Filling
1 1/2 C (130g) Marshmallow Cream or Fluff
1 1/4 C (10 oz; 285g) vegetable shortening (I use Spectrum non-hydrogenated shortening)
3/4 C (85g) confectioner's (powdered) sugar, sifted
1 TBL vanilla extract
For the Chocolate Ganache Filling
8 oz (225g) semisweet or bittersweet chocolate chips or bars well-chopped (I use a mixture of the two chocolates)
1/2 C (120 ml) heavy whipping cream
To Make the Cakes
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Using a 3" wide drinking glass or cookie cutter. draw circles that are about 2" apart (on my 11"x17" cookie sheets I was able to make 6 circles on each sheet).
In a medium bowl, stir together both flours, xanthan gum, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until fluffy (about 3 minutes), add the brown sugar and beat for about 3 more minutes. Add the eggs one at a time, beating after each addition. Add the buttermilk, and beat until combined.
In a measuring cup or a small bowl, combine the milk, baking soda, and vinegar (it will begin to foam up). Add the flour mixture and the milk mixture alternately to the butter mixture--starting and ending with the flour mixture. Beat the resulting mixture on medium speed for about 2 minutes, until completely combined.
Using a spoon, drop about 1 TBL of batter into the middle of each circle drawn on the parchment paper. Carefully smooth this out to the edges, until your batter evenly fills the circle. If you parchment paper is moving around too much while you work, you can put a dab of batter under the parchment paper, on one of the corners, to anchor it.
Bake each sheet for about 12 minutes--until the cakes begin to brown. Remove from the oven and let cool on the sheet for abut 5 minutes, then carefully transfer the cakes to a wire rack to cool completely.
To make the Marshmallow Filling
In the bowl of a stand mixer fitted with a paddle attachment, beat together the Marshmallow Cream (or Fluff) and the vegetable shortening. Beat until the mixture is smooth and fluffy, about 3 minutes. Add the confectioner's sugar and the vanilla and beat until fluffy--about 3 more minutes.
To Make the Chocolate Ganache Filling
Place your chocolate into a large heat-proof bowl. Heat the cream over low heat until just boiling--watch carefully so it doesn't burn! Pour the cream over the chocolate and let it sit for about 5-10 minutes, until the chocolate is melted. Stir with a whisk until smooth. Allow the mixture to rest at room temperature until it is the consistency of frosting. This may take up to 2 hours, depending on how hot your kitchen is. You can also place it in the refrigerator for about 30 minutes to speed up the process, stirring every 10 minutes until it reaches the desired consistency.
To Assemble the Pies
Take two of the cakes and place them flat side up. You can now spread or pipe your fillings onto them. I like to pipe the marshmallow fluff with a pastry bag fitted with a large tip (I use a #807 tip) onto one cake, and then spread a generous amount of ganache onto the other cake. Then carefully put the two sides together, with the fillings in the middle. Repeat this process with all of your cakes.
These are best eaten the day that they are assembled. If you need to store them, store them in a tightly sealed container in the refrigerator.
Enjoy!