Decadent Chocolate Cake, Gluten-Free
FROM: Art of Gluten-Free Baking
Decadent Chocolate Cake, Gluten-Free
-adapted from the original in The Silver Palate Cookbook
For Cake
2 cups (290 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 teaspoon baking soda
1 teaspoon aluminum-free double-acting baking powder
3 oz (85 g) unsweetened chocolate, chopped
1/2 cup (115 g; 1 stick) unsalted butter, room temperature and cut into pieces
1 cup boiling water
2 large or extra-large eggs
2 cups (400 g) granulated sugar
1 teaspoons vanilla extract
1/2 cup (155 g) sour cream
extra butter and tapioca flour for pan
For Chocolate Frosting
2 tablespoons (1 oz; 28 g) unsalted butter, softened
3/4 cup (4.5 oz; 130 g) semi-sweet chocolate chips
1/3 cup (80 ml)heavy cream
1 1/4 cups (140 g) confectioner’s sugar, sifted (I start with 1 cup and add more if I want it to be sweeter)
1 teaspoons vanilla extract
To make the cake
Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4. Grease and flour a large tube pan with the extra butter and tapioca flour.
In a small bowl, mix together flour, baking soda, and baking powder.
Place unsweetened chocolate and butter in medium bowl. Pour boiling water over. Let sit for 1 minute to melt the chocolate chips and butter, then whisk until smooth.
In the bowl of a stand mixer, beat eggs on medium high until light and fluffy–about 1 minute. Add sugar and continue to beat another minute. Add vanilla, beat to combine.
Add butter-chocolate mixture, beat on high until fully incorporated and smooth.
Add the sour cream, beat until combined.
Add flour mixture, beat until just combined–do not overmix
Scrape into prepared pan, smooth top, and bake for about 50 minutes or until tester comes out clean.
Remove from oven, let cool in pan for 10 minutes and then carefully unmold onto wire rack to cool completely.
To make the frosting
Place all ingredients in heavy saucepan over very low heat and whisk until smooth. Watch carefully so that it doesn’t burn. Remove from heat and whisk until smooth.
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 whisk it every so often.
Frost the completely cool 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.
Store in an airtight container at room temperature for up to 3 days.