GF Glazed Chocolate Cake

By Jahel

Ingredients

• 2 egg whites*
• ½ cup milk
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon butter
• 2 ounces sweet baking chocolate, chopped
• Brown rice flour
• cup brown rice flour
• ¼ cup sugar
• ½ teaspoon gluten-free baking powder
• teaspoon baking soda
• teaspoon salt
• ¼ cup sugar
• 1 recipe Coconut-Pecan Glaze or Sour Cream Glaze
• Coconut Pecan Glaze
• 1 egg yolk
• ¼ cup sugar
• 1 teaspoon gluten-free cornstarch
• cup coconut water
• 1/3 cup flaked or shredded coconut
• ¼ cup chopped toasted pecans
• 1 teaspoon gluten-free vanilla
• Sour Cream Glaze
• ½ cup sour cream
• ¼ cup powdered sugar
• ½ teaspoon gluten-free vanilla

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

In a medium mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, in a small saucepan combine milk, cocoa powder, and butter. Heat over medium heat just until boiling, whisking constantly. Remove from heat. Add baking chocolate, whisking until smooth. Cool to room temperature.

Step 2

Preheat oven to 350°F. Grease an 8x1 1/2- or 9x1 1/2-inch round baking pan. Line the bottom of the pan with parchment paper or waxed paper; grease paper. Flour pan using brown rice flour; set aside. In a medium bowl stir together the 2/3 cup brown rice flour, 1/4 cup sugar, the baking powder, baking soda, and salt. Add cooled chocolate mixture to flour mixture, stirring until well mixed (batter will be thick). Set aside.

Step 3

Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 1/4 cup sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Gently fold one-third of the beaten egg whites into the chocolate-flour mixture. Fold in the remaining beaten egg whites just until combined. Spread batter in prepared baking pan.

Step 4

Bake for 20 to 25 minutes or until top springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Remove cake from pan. Remove and discard parchment paper. Cool completely. Top with Coconut-Pecan Glaze or Sour Cream Glaze.

Step 5

For Coconut Pecan Glaze
Lightly beat egg yolk; set aside. In a small saucepan combine sugar and cornstarch. Add coconut water. Cook and stir over medium heat until thickened and bubbly. Gradually whisk half of the coconut water mixture into the lightly beaten egg yolk. Stir egg yolk mixture into the remaining coconut water mixture in saucepan. Cook and stir over medium heat until mixture comes to a gentle boil; cook and stir for 2 minutes more. Remove from heat. Stir in coconut, pecans, and vanilla. Cool completely.

Step 6

For Sour Cream Glaze
In a small bowl stir together sour cream, powdered sugar, and 1vanilla until smooth.