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Gluten Free Chocolate Cake Recipe

by harvey09 on January 11, 2012

Simply Good Chocolate Cake

Ingredients:

2 cups Carol’s ALL PURPOSE Gluten Free Flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 teaspoon instant espresso powder (optional but intensifies the chocolate taste)
2 tablespoons unsweetened cocoa powder
1 stick unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs, at room temperature
1 cup sour cream, at room temperature
1 cup semisweet chocolate chips, melted and cooled slightly
1 teaspoon pure vanilla extract

Directions:

Position a rack in the center of the oven and preheat oven to 350 degrees. Lightly spray an 8 inch cake pan with gluten-free non-stick cooking spray, cut a piece of parchment to fit the bottom of the pan, place it in the pan and spray that lightly.

In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt, espresso and cocoa powders.

In a mixing bowl of an electric mixer, preferably fitted with a paddle attachment, cream together the butter and sugar on medium high speed until light, about 2 minutes. Scrape down the sides of the bowl, turn the mixer to low and add the eggs one at a time, mixing well after each addition.

With the mixer on low, slowly add half the flour mixture, the sour cream and then the remaining flour mixture. Add the melted chocolate and vanilla and mix until just blended. The batter will be thick. Using a spatula, give the batter a final mix by hand to make sure all the ingredients are fully incorporated. Put the batter into the prepared pan.

Bake for 25 – 30 minutes or until a tooth pick inserted in the center comes out clean. Let cool in pan for 5 minutes and then transfer to a wire rack to finish cooling. Serve warm, room temperature or cold.

This Gluten Free Recipe Serves 8 People.

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes – they have solved my love for desserts.” – F.R.

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