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Score: 1

Frosted Chocolate Cake safe

This is a great chocolate cake recipe.

By valeriefender

2010-06-03 15:49:09

This cake is not too sweet, has a beautiful texture, and will easily fool the smartest taste tester.

Prep time 25 minutes
Cooking time 1 hour
Servings 12


1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup rice flour
1 cup cocoa, sifted
1/2 tsp baking soda
2 1/2 tsp baking powder
1 1/2 tsp xanthan gum
3/4 cup salted butter, room temperature (if you use unsalted, add 1/2 tsp salt to the dry ingredients)
3/4 cup brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 tsp vanilla
1 1/2 cups buttermilk

5 oz semi sweet chocolate
1/2 cup sour cream
1/2 tsp vanilla
1 – 2 tbsp whipping cream


1 – Preheat the oven to 350 degrees.

2 – Lightly grease the bottom of a 9×13 baking pan.

3 – Sift the three flours together.

4 – Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a medium bowl.

5 – Beat the butter until creamy.

6 – Slowly add the brown sugar and the granulated sugar; whip until fluffy.

7 – 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.

8 – Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.

1 – Melt chocolate in the microwave or over a double boiler.

2 – Let the chocolate cool until warm.

3 – Stir in the sour cream and vanilla.

4 – Add whipping cream to desired consistency. The frosting will thicken slightly as it cools.

5 – Once the cake has cooled, frost the cake.

Category Dessert
Cuisine North American
Diet Choices Gluten-free
Tags birthday cake chocolate dessert holidays parties Rice flour Sorghum flour Tapioca flour treats Xanthan gum


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