UPDATE: I made a change to the flours in this cake – it is even better!
This weekend marks two celebrations. My dear husbands birthday and the One Year Anniversary of Gluten Free Delightfully Delicious! This past year has flown by with record speed, and what a fun journey it has been. A big heart felt thank you to all you readers for your kind comments and support!
Celebrations just have to have cake, don’t you think? Gluten Free luscious Chocolate cake.
Years ago, I bought a gluten free cook book called 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt. This really is a good Gluten Free Cookbook to have, especially when first going gluten free. I have made a number of their recipes, they always turn out great.
(I so wanted this slice of cake to stand up!) It was not going to happen, this recipe makes a lot of cake:
Included in this cook book is a recipe for Chocolate Fudge Cake. I have made it numerous times, and it is delicious. I have found however, my body does not respond too well to whole bean flours in baked goods. So I looked at the recipe, and made a number of changes, it turned out lovely! So flavorful and super moist, just like cake should be. I am certain this will be everyone’s favorite birthday cake in this household. Here is how I changed this recipe: (I am sure these flours could easily be changed and some of the amounts too)
3/4 cup brown rice flour
To a 3/4 cup measuring cup, fill 2/3 full with sorghum flour, then top up to 3/4 of a cup with white rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 rounded tsp. Xanthan Gum
1/2 tsp. gluten free Baking powder
1 1/2 tsp. baking soda
2/3 cup plus 1 Tblsp. gluten free Cocoa
3/4 cup butter
3 eggs, room temperature
1 cup Organic golden cane sugar
2 tsp. vanilla extract
2 squares, dark semi sweet bakers chocolate, melted
2 cups organic yogurt
Preheat the oven to 350 degrees. Grease 2 nine inch baking pans, and add a light sprinkling of Sweet rice flour, turning to coat.
In a large mixing bowl, sift the flours, xanthan gum, baking powder, baking soda, and cocoa. Then whisk well to combine and set aside.
On low heat, melt the chocolate.
In another bowl, using a hand mixer, cream the butter until light and fluffy. Gradually add in the sugar, vanilla and beat until light and fluffy. Add in the eggs, one at a time, beating well to incorporate.
Add the butter mixture to the flour mixture, alternating with the yogurt, stirring well to combine. Pour in the melted chocolate, and mix well. The batter will be quite thick. I used a spatula to spread out evenly into the prepared pans.
Bake about 30-35 minutes, until a toothpick inserted comes out clean. When done, set on a wire rack for 15 minutes before removing from the pans to cool.
If using a tube pan, bake 40-45 minutes.
Once the cakes were completely cooled, I frosted this cake with a chocolate mocha icing, but any icing would work nicely. Enjoy, and I wish everyone a great weekend!