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Gluten Free Chocolate Cake
Prep time
Cook time
Total time
Gluten Free Chocolate Desserts
Author: Jan Withington
Recipe type: Dessert
Serves: 8
Ingredients
- 2 cups Krusteaz All Purpose Flour - gluten free
- ¾ cup Hershey's Unsweetened 100% Cocao Powder - gluten free
- ½ teaspoon salt
- 1 teaspoon Clabber Girl Baking powder - gluten free
- 1¼ teaspoon Arm & Hammer Baking Soda - gluten free
- ½ cup Daisy Sour Cream - gluten free
- 1 stick butter at room temperature
- 2 large eggs at room temperature
- 1 teaspoon Spice Islands Vanilla Extract - gluten free
- 1½ cups brown sugar
- 1⅓ cup warm water
- FROSTING:
- 4 cups Domino Confectioners Sugar - gluten free
- 2 sticks organic butter, at room temperature
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- Grease 2 (9 inch) cake pan with butter.
- Preheat oven to 325 degrees F.
- In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cocoa powder.
- Make a well at the middle and add butter, sour cream, eggs, water and vanilla. Mix using a handheld mixer until smooth. Divide the batter between the 2 pans smoothing the top with a spatula. Bake from 15 to 18 minutes or until a toothpick inserted at the middle comes out clean. Let them cool completely.
- In a large bowl, combine the frosting ingredients and mix until well combined.
- Place one of the cake on a cake platter and top with frosting then place the second cake on top. Spread frosting evenly on top and sides of the cake. You can top with berries of your choice and dust with powdered sugar. Ready!
2 comments
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