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How to Make Gluten-Free Chocolate Cake with Semi-Sweet Icing - A Step-by-Step Guide

Are you in need of a delicious gluten-free cake recipe that will satisfy your chocolate craving? Look no further than this Gluten-Free Chocolate Cake with Semi-Sweet Icing. This decadent dessert is perfect for any occasion, from birthdays to dinner parties to a simple night in with your loved ones. And the best part? It's so delicious that no one will guess it's gluten-free!

Made with simple, wholesome ingredients, this cake is easy to put together and requires no special skills or eq...

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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

Information

  • Prep Time: 35 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 10 mins
  • Servings: 12
  • Yield: 12 servings

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

    • Nutrition

    430 cal.

    • Total Fat: 21g
    • Saturated Fat: 12g
    • Cholesterol: 118mg
    • Sodium: 395mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 6g
    • Total Sugars: 38g
    • Protein: 7g
    • Vitamin C: 0mg
    • Calcium: 207mg
    • Iron: 2mg
    • Potassium: 263mg

    Categories

    Dessert recipes