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Gluten-Free Chocolate Cake With Semi-Sweet Chocolate Icing

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Recipe Summary Gluten-Free Chocolate Cake With Semi-Sweet Chocolate Icing

A delicious gluten-free chocolate cake!

Ingredients | Svg Files Sweet 16 Svg Free

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 | Svg Files Sweet 16 Svg Free

prep: 35 mins cook: 35 mins total: 70 mins Servings: 12 Yield: 12 servings

TAG : Gluten-Free Chocolate Cake With Semi-Sweet Chocolate Icing

Desserts, Frostings and Icings, Chocolate,