Gluten Free Perfect Chocolate Cake
 
Prep time
Cook time
Total time
 
Hip hip hooray for this perfectly fudgy, perfectly moist, perfectly rich Gluten Free Perfect Chocolate Cake!
Author:
Recipe type: Dessert
Serves: 12-20 servings
Ingredients
  • For the Cake:
  • 1 cup boiling water
  • ½ cup quality cocoa powder
  • 4 oz. quality semi-sweet baking chocolate, roughly chopped
  • 1½ sticks butter, room temperature
  • 1½ cups granulated sugar
  • ½ cup dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ¾ teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon xanthan gum
  • ½ cup potato starch
  • ½ cup white rice flour
  • ½ cup brown rice flour
  • ¼ cup sweet sorghum flour
  • ¼ cup tapioca starch
  • 1 cup milk (I used 1%)
  • For the Frosting:
  • 1 stick butter, room temperature
  • 3 cups powdered sugar
  • ½ teaspoon vanilla
  • ⅛-1/4 teaspoon salt
  • ⅓ cup milk
  • ⅔ cup cocoa powder
Directions
  1. Preheat oven to 350 degrees. Grease and flour (using white rice flour, brown rice flour, or sorghum flour) a 9X13 baking pan. Set aside.
  2. In a microwave safe glass measuring dish, heat water until boiling (about 1½-2 minutes). Carefully remove from microwave and add cocoa powder. Stir until dissolved. Add in chopped chocolate, let sit for 30 seconds, and stir until smooth. Set aside.
  3. In a large mixing bowl or stand mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy, scraping down sides as needed. Add eggs one at a time and beat for 30 seconds in between each addition to thoroughly combine. Add vanilla and mix on low until combined.
  4. In a separate smaller mixing bowl, sift together cinnamon, salt, baking soda, baking powder, xanthan gum, potato starch, white rice flour, brown rice flour, sorghum flour, and tapioca starch.
  5. Alternate adding dry ingredients and milk to butter/egg mixture while on low speed. Scrape down sides as needed. Pour in melted chocolate mixture and mix on low until incorporated. Increase speed to medium and beat for 1 minute, making sure that bottom and sides of bowl are being integrated into batter.
  6. Pour batter into cake pan and bake at 350 degrees for 35-40 minutes or until top springs back at touch of a finger and toothpick inserted into middle of the cake come out clean with few crumbs. Remove from oven and set on cooling rack to cool completely.
  7. To make frosting, beat butter until smooth. Add 2 cups powdered sugar and beat until smooth (it will be crumbly at first but keep mixing). Add vanilla, ⅛ teaspoon salt, milk, and cocoa powder. Beat until smooth. Add remaining cup of powdered sugar and beat until smooth. Add additional salt if desired. Add more sugar for thicker consistency or more milk for thinner consistency.
  8. Once cake is completely cooled, frost and decorate as desired. Store leftover cake in airtight container at room temperature for up to 4 days or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-perfect-chocolate-cake/