Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

35
Gluten Free Mommy 14

"A delicious gluten-free chocolate cake!"

Ingredients

1 h 10 m {{adjustedServings}} servings 430 cals
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Nutrition

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  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

35
  1. 41 Ratings

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I first saw this recipe on the authors's blog, and on my favorite forums.glutenfree message board. I gave it a try today. This is the best GF chocolate cake I have ever made. Moist and tender...

This first time that I tried this recipe it wasn't particularly good... but then I actually read the comments and reduced the amount of xanthum gum and it was really good! Nobody believed that i...

I will NEVER make this again