Recipe by Gluten Free Mommy
This is a great chocolate cake recipe. It is not too sweet, has a beautiful texture, and will easily fool the smartest taste tester!
Top Review by clearisfullheart
Where do I begin???? This cake is stupid-good! I'm gluten intolerant, but my husband is not. He insisted that I make him a birthday cake that I could eat and he loves chocolate. I was hesitant to try this - even after the other great reviews - but soooo glad I did.
I made a couple of additions, but NO changes to the cake recipe. I used the best cocoa - Callebut - I could find. Trust me on this one, the brand of cocoa you use makes a lot of difference. I added a raspberry sauce filling between the layers and iced it with a simple cocoa whipped cream and garnished with fresh raspberries. It was the best chocolate cake we have ever had.
An FYI to those baking this for the first time, TRUST the recipe! The batter seems too thick, gummy and gloppy (for lack of a better word) when you mix it and add it to your baking pans (I used two 9" rounds) and is hard to spread around the pans, but it bakes up perfectly. Thank you Gluten Free Mommy, this recipe is a treasure!
- 1⁄2 cup sorghum flour
- 1⁄2 cup tapioca flour
- 1⁄2 cup rice flour
- 1 cup cocoa, sifted
- 1⁄2 teaspoon baking soda
- 2 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons xanthan gum
- 3⁄4 cup salted butter, room temperature (if you use unsalted, add 1/2 teaspoon of salt to the dry ingredients)
- 3⁄4 cup brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 egg yolks
- 2 teaspoons vanilla
- 1 1⁄2 cups buttermilk
Directions See How It's Made
- Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 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.
- 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.
- 5 oz. semi-sweet chocolate.
- 1/2 cup sour cream.
- 1/2 teaspoon vanilla.
- 1-2 Tablespoons whipping cream.
- 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.