Ingredients
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1/2
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1/2
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1/2
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1
-
1/2
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2 1/2
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1 1/2
-
3/4
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3/4
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1
-
-
-
-
-
Directions
Gluten Free Chocolate Cake,This is a great chocolate cake recipe. It is not too sweet, has a beautiful texture, and will easily fool the smartest taste tester!,This is better than regular cake by far, I have a friend who is allergic to everything (soy, wheat, gluten, corn, MSG, beans, and is sensitive to dairy). Her birthday is tricky since food and cake are difficult to achieve. I made this cake and everyone loved it, they were shocked at how delicious it was and that our friend could actually eat it. I followed the recipe and took some advice from the reviews, they were spot on. Whether you are a baker or just starting out I would recommend this recipe be one to try out.,I got an account to review this recipe — it’s that fantastic. I baked it exactly as written, except I made cupcakes instead of a sheet cake. used a #20 disher (3Tblsps), as the batter seemed very thick and sticky. One scoop filled cupcake liners about 2/3s full and baked perfectly to the top. They were absolutely delicious. The flavor reminded me of the old packaged chocolate cupcakes with the white squiggle, only moister and better. They were even better (as many cakes are) after refrigeration overnight.
I paired it with the Wilton vanilla buttercream recipe and I’m a bit embarrassed to say 8 of us blew through 24 cupcakes in a few hours.
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Steps
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1
Done
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Preheat the Oven to 350 Degrees. Lightly Grease the Bottom of a 913 Baking Pan. Sift the Three Flours Together. Add Cocoa, Xanthan Gum, Baking Powder, and Baking Soda to the Flours and Whisk Together in a Med. Bowl. Beat the Butter Until Creamy . Slowly Add the Brown Sugar and the Granulated Sugar; Whip Until Fluffy. Add the Eggs and the Egg Yolks One at a Time. Add the Vanilla. Turn the Mixer to Low and Alternately Add the Flour Mixture and the Buttermilk. Pour Into the Prepared Pan. Bake For 30-35 Minutes Until the Cake Is Springy to the Touch. |
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2
Done
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Since This Was Truly a No-Frills Chocolate Cake, I Made a Simple Frosting. Feel Free to Substitute Your Favorite Frosting. This One Is not Very Sweet, but My Toddler Loved It. |
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3
Done
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5 Oz. Semi-Sweet Chocolate. |
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4
Done
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1/2 Cup Sour Cream. |
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5
Done
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1/2 Teaspoon Vanilla. |
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6
Done
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1-2 Tablespoons Whipping Cream. |
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7
Done
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Directions: Melt Chocolate in the Microwave or Over a Double Boiler. Let the Chocolate Cool Until Warm. Stir in the Sour Cream and Vanilla. Add Whipping Cream to Desired Consistency. the Frosting Will Thicken Slightly as It Cools. Once the Cake Has Cooled, Frost the Cake. This Frosting Provided a Simple, Thin Layer of Frosting For My No-Frills Chocolate Cake. |
