I have been prescribed a little indulgence in these later stages of pregnancy, so I have been making my favorite baked goods and cheese-filled Italian dishes. I will have to balance out my blog entries with healthy entrées once the baby is born.
It has been ages since my last piece of chocolate cake, so I made one today while my toddler took a nap nearby. Apparently, he is comforted by the hum of the mixer and smells of the kitchen because he slept a really long time! I didn’t have the energy for a layered cake, so I made a simple chocolate pan cake.
CHOCOLATE CAKE
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup rice flour
1 cup dutch-processed cocoa, sifted
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 1/2 sticks salted butter, room temperature (if you use unsalted, add 1/2 teaspoon of salt to the dry ingredients)
3/4 cup brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla
1 1/2 cups buttermilk
Directions:
Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan. Sift the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a med. bowl. Beat the butter until creamy . Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.
Since this was truly a no-frills chocolate cake, I made a simple frosting. Feel free to substitute your favorite frosting. This one is not very sweet, but my toddler loved it.
5 oz. semi-sweet chocolate
1/2 cup sour cream
1/2 teaspoon vanilla
1-2 Tablespoons whipping cream
Directions: Melt chocolate in the microwave or over a double boiler. Let the chocolate cool until warm. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools. Once the cake has cooled, frost the cake. This frosting provided a simple, thin layer of frosting for my no-frills chocolate cake.
If you liked this post, please Stumble it! or Add to Del.icio.us.
Posted by Natalie
Filed under: Cake Recipes, Cakes, Celiac, Chocolate, Desserts, Gluten Free
I am 
I am 
I am 
Join
Leave a Reply
Link to this recipe.
If you would like to link to this post, may I suggest the following code:
You may, of course, use whatever anchor you would like, I love links in whatever form they come!