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

Name: Gluten-Free Chocolate Cake With Semi-Sweet Chocolate Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sorghum flour; 1/2 cup tapioca flour; 1/2 cup rice flour; 1 cup cocoa powder, sifted; 1 1/2 tablespoons xanthan gum; 2 1/2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 cup butter at room temperature; 3/4 cup (packed) dark brown sugar; 1 cup white sugar; 3 eggs; 2 egg yolks; 2 teaspoons vanilla extract; 1 1/2 cups buttermilk; 5 ounces chocolate chips; 1/2 cup sour cream; 1/2 teaspoon vanilla extract; 1 tablespoon heavy cream

Servings: persons

1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup rice flour
1 cup cocoa powder, sifted
1 1/2 tablespoons xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter at room temperature
3/4 cup (packed) dark brown sugar
1 cup white sugar
3 eggs
2 egg yolks
2 teaspoons vanilla extract
1 1/2 cups buttermilk
5 ounces chocolate chips
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 tablespoon heavy cream

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
2
In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
3
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.
4
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.
5
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.

1933

kcal

Calories

137

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup sorghum flour, 1/2 cup tapioca flour, 1/2 cup rice flour, 1 cup cocoa powder, sifted, and more.

Yes, Gluten-Free Chocolate Cake With Semi-Sweet Chocolate Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Chocolate Cake With Semi-Sweet Chocolate Icing

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