One thing you’ll learn about me is that I love chocolate. Chocolate cake, chocolate chip cookies, chocolate chip cookie cake, if a food contains chocolate, I am almost guaranteed to love it. I was on a gluten free kick a while ago and I came upon a recipe for chocolate cake that looked simple, and unbelievable delicious (so many times gluten free baked goods turn out dry or crumbly!). The cake is pillowy and fluffy, yet moist, and best of all, is incredibly chocolaty. I brought a large slice of this cake to school, and it was consumed by my peers-although I admittedly saved a nice enormous large portion for myself. This cake is seriously good and to find that out for yourself, you’ll just have to make it. 🙂
Gluten Free Chocolate Cake
adapted from here
- ½ cup tapioca flour
- 1 cup superfine brown rice flour
- 1 cup dutch-processed cocoa, sifted
- ½ teaspoon baking soda
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons xanthan gum
- ¾ cup butter, room temperature
- ½ tsp salt
- ¾ cup brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 egg yolks
- 2 teaspoons vanilla
- 1 ½ cups buttermilk
- Lightly grease a 9×13 inch pan.
- Sift the two flours together with the cocoa, xanthan gum, baking powder, and baking soda.
- In a new bowl, cream the butter and sugar together until fluffy.
- Beat in the eggs and egg yolks, one at a time. Add the vanilla.
- Alternate between adding the buttermilk and the dry mixture to the butter-egg-sugar mixture.
- Pour into the pan and bake for 30-35 minutes at 350 degrees.
- 1 ½ cups heavy whipping cream
- 2 ¼ cups semi sweet chocolate chips (about 14 ounces chocolate)
- 1 tsp vanilla extract
- 1 tbs light corn syrup (optional, but it helps keep the mixture shiny)
- Place the chocolate in a large bowl, and then heat up the heavy whipping cream in a microwave or on a stove until simmering.
- Pour the hot cream onto the chocolate, allow to sit for about two minutes, and then stir the mixture until smooth. Add the light corn syrup if desired.
- Allow the mixture to cool to slightly above room temperature (whisking every five minutes), and then add the vanilla.
- Pour the frosting over the cake, and gently smooth with a knife. Allow the frosting to set, and enjoy! 🙂
- If a fluffier frosting is desired, refrigerate the ganache overnight, and then whip for two minutes right before frosting cake (this version will hold its shape better).