Ingrédients pour Gluten Free Chocolate Cake
- Sorghum Flour
- Tapioca Flour
- Rice Flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon xanthan gum
- Salted Butter
- 1 ½ cups packed brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 large egg yolks
- ½ teaspoon vanilla extract
- 1 cup buttermilk
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Comment préparer Gluten Free Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 1 ½ cups gluten-free all-purpose flour blend, ½ cup unsweetened cocoa powder, 1 teaspoon xanthan gum, 1 ½ teaspoons baking powder, and ¾ teaspoon baking soda.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- Gradually add 1 ½ cups packed brown sugar and 1 cup granulated sugar, beating until well combined.
- Beat in 4 large eggs and 2 large egg yolks, one at a time, followed by 2 teaspoons vanilla extract.
- Reduce mixer speed to low. Alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While cake cools, prepare the frosting: Melt 5 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, melt over a double boiler.
- Let the chocolate cool slightly. Stir in ½ cup sour cream and ½ teaspoon vanilla extract.
- Add 1-2 tablespoons of whipping cream until desired consistency is reached. The frosting will thicken as it cools.
- Once the cake is completely cool, frost generously.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
126g
Fat
40g
Carbs
15g
