Gluten-Free Chocolate Cake With Semi-Sweet Chocolate Icing
It's a match made in heaven and creates a very subtle this chocolate cake is everything a chocolate cake needs to be.
Recipe Summary Gluten-Free Chocolate Cake With Semi-Sweet Chocolate Icing
A delicious gluten-free chocolate cake!Ingredients | Easy Homemade Chocolate Icing For Cake
½ cup sorghum flour
½ cup tapioca flour
½ cup rice flour
1 cup cocoa powder, sifted
1 ½ tablespoons xanthan gum
2 ½ teaspoons baking powder
1 teaspoon baking soda
¾ cup butter at room temperature
¾ cup (packed) dark brown sugar
1 cup white sugar
3 eggs
2 egg yolks
2 teaspoons vanilla extract
1 ½ cups buttermilk
5 ounces chocolate chips
½ cup sour cream
½ teaspoon vanilla extract
1 tablespoon heavy cream
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.
Info | Easy Homemade Chocolate Icing For Cake
prep:
35 mins
cook:
35 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
TAG : Gluten-Free Chocolate Cake With Semi-Sweet Chocolate Icing
