Art of Gluten-Free Baking
-adapted from Amanda Hesser
Special equipment needed
Note:this recipe uses my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
For the Cake:
For the Frosting
Preheat oven to 375 degrees. Grease and flour your tube pan with the extra butter and tapioca flour.
In a medium bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.
In a small bowl, mix together the milk and the apple cider vinegar. Set aside.
In the bowl of your stand mixer fitted with the whisk, beat the eggs for several minutes–until light and fluffy. Add the vanilla and beat until combined.
While your eggs are beating, melt together the butter, chocolate, sugar, and 1 C of water in a saucepan set over very low heat. Whisk to combine. Once melted, remove from heat to cool for a few minutes.
Once the mixture is cool and your eggs are light and fluffy, turn on your mixer to low, and slowly pour the chocolate mixture into the eggs. Beat until just combined. In alternating batches, add the flour mixture and the milk mixture, beginning and ending with the flour mixture. Beat until just combined.
Pour into your prepared tube pan. Thump once on the counter to release any trapped air bubbles. Bake at 375 degrees for about 40-45 minutes, or until tester comes out clean.
Cool in pan for 5 minutes then carefully turn out onto wire wrack to cool completely.
While the cake is cooling, make your frosting. Melt the chocolate chips in a saucepan set over very low heat. Stir in the sour cream, 1/4 C at a time, until the mixture is smooth.
When the cake is cool you can either frost the cake as is, or you can cut the cake in half horizontally and then frost the middle as well as the outside. There will be more than enough frosting to do either method.