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

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

Features:
  • Gluten Free
Cuisine:

Directions

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Ingredients :

  • 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
  • Methods :

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan and set aside.

  • Step 2

    In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.

  • Step 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.

  • Step 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.

  • Step 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.

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