Chocolate Cake - Gluten Free

By

Gluten-Free Made Simple
650 Calories
27g Fat
101g Carbohydrates
3g Fiber
6g Protein

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Ingredients

  • 2 Cups + 2 Tbsp gluten-free all purpose flour
  • 2 Cups sugar
  • 3/4 Cup unsweetened cocoa powder
  • 2 Tsp baking powder
  • 1 Tsp salt
  • 1/2 Tsp baking soda
  • 1 1/4 Cups water
  • 4 Large eggs
  • 3/4 Cup canola oil
  • 2 Tsp vanilla
  • 1 Recipe creamy chocolate frosting

Preparation

Step 1

1. Preheat oven to 350F. Generously grease two 8-inch round cake pans. For each pan, cut a piece of waxed paper slightly larger than the pan. Fold the paper in half, in half again and in half again. Fold the paper again and place the point in the center of the pan. Trim the paper to fit the pan. Open up the paper and place in bottom of pan.

2. In a large mixing bowl stir together flour, sugar, cocoa powder, baking powder, salt and baking soda. Add water, eggs, oil, and vanilla. Beat with an electric mixer on low speed until just blended, scraping side of bowl as needed. Pour batter in to prepared pans.

3. Bake about 35 minutes or until a wooden toothpick comes out clean when inserted in the centers. Cool cake layers in pans for 15 minutes. Turn out onto wire racks, carefully remove paper, and cool completely. Fill and frost cake with chocolate frosting.

Creamy Chocolate Frosting
1. In a medium saucepan stir together 1 1/2 cups sugar, 6 Tbsp butter, 6 Tbsp milk, and 2 Tbsp light-color corn syrup.

2. Cover and bring to boiling over medium high heat. Remove lid and bowl for 2 minutes, stirring constantly. Remove from heat. Stir in 1 cup gluten-free chocolate chips until melted.

*Note-when making 2-layer cake that is gluten-free, it is important to prepare the pans as directed so the cake layers do not stick.

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