Note: This recipe uses my gluten-free flour mix:
Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture of your choice--just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cake)
Special Equipment Needed -stand mixer or hand mixer is nice is nice for mixing ingredients
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tube baking pan (also called an angel food cake pan
Ingredients 2 C
Jeanne's Gluten-Free All-Purpose Flour Mix 1 tsp baking soda
1 tsp baking powder
1 C boiling water
3 oz unsweetened chocolate, chopped
8 TBL (1 stick) unsalted butter, cut into pieces
1 tsp vanilla extract
2 C sugar
2 large or extra large eggs
1/2 C sour cream
Chocolate Frosting (recipe below)
extra butter and tapioca flour for pan
Preheat oven to 350 degrees
-butter and flour pan with tapioca flour, knock out excess
-in a small bowl, mix together flour, baking soda and baking powder, set aside
-put unsweetened chocolate and butter in medium bowl. Pour boiling water over. Let sit for 1 minute to melt all, then whisk to combine
-put eggs into bowl of mixer, beat on high until foamy
-add sugar, continue to beat
-add vanilla, mix to combine
-add butter-chocolate mixture, beat on high to combine
-add sour cream, mix to combine
-add flour mixture--mix until just combined, do not overmix
-pour into prepared pan and bake for about 50 minutes (until tester comes out clean)
-remove from oven, let cool in pan for 10 minutes
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carefully unmold onto cooling rack and let cool completely
Chocolate Frosting Ingredients 2 TBL unsalted butter, softened
3/4 C semi-sweet chocolate chips
6 TBL heavy cream
1-1/4 C confectioner's sugar, sifted (I start with 1 C and add more if I want it to be sweeter)
1 tsp vanilla extract
Place all ingredients in heavy saucepan over low heat and whisk until smooth. Watch carefully--do not burn
-take off of heat, whisk a bit more
-let cool until frosting is thickened. You want it to be in a state where it's not so warm that it will run off of the cake, but not so cool that it is too stiff to frost with. I let it sit on the counter for awhile and watch it while doing other things. I whisk every so often. It will take a bit of time, but it will reach optimal consistency.
Frost cake. Don't forget the little inner ring. It will further cool into a shiny glaze. It will be beautiful! I usually have some frosting left over--store in fridge for spoonfuls of decadent midnight snacks.
Enjoy!