Hip hip hooray for this perfectly fudgy, perfectly moist, perfectly rich Gluten Free Perfect Chocolate Cake!
School shopping DONE!!!
I went school shopping for all of Braelyn’s clothes while I was on the mainland thinking that they would have better options and better deals than here on the island. I’m not sure I was right about that, but it still made for a good excuse for some mommy daughter time.
Who am I kidding??? Braelyn is a spaz to shop with. Between singing like a rock star, posing in between trying on every article of clothing, and playing hide-and-seek within clothing racks (a game I did NOT approve of), we’re lucky we left a single store with a single outfit.
But somehow the shopping gods were with us and we shopped numerous stores leaving fully fashionably equipped for the 2016-17 school year. Watch out second grade! Here she comes!!!
Now school supplies, on the other hand, are not nearly as exciting as shopping for brand new clothes. School supplies get on my last nerve.
You all know how I am a “waste not, want not” advocate and quite frankly, half of the school supplies are a big fat WASTE. Not necessarily because they don’t need them, but because they don’t need NEW ones. So I am taking a stand this year. Can you believe it??? My kid has only been in school for 2 years and I am already “taking a stand”. Watch out teachers! Bahahaha!
But really, when Braelyn was required to have 2 composition notebooks last year and she used a grand total of about 10 pages combined, you bet I’m going to rip those pages out and send her with the exact same 2 composition notebooks for 2nd grade. No shame.
And crayons??? Don’t get me started on crayons. You need two 24 count boxes of crayons??? Well great. I opened up two Ziploc bags, picked out the prettiest 48 crayons I could find in our coloring bin, divided them up between the two bags based on a variety of colors, and called it G-O-O-D! Oh, and I used the same method for colored pencils and wide-tip and fine-tip markers. You bet I did!
Oh, and you need a pencil box again??? Well how about I shake out the pencil shavings from your must have $15 pencil box from last year and throw that back in your backpack?
Seriously, you’re lucky that when I got to “tissues” on the school supplies list that I didn’t just throw in a half used roll of toilet paper because, seriously, I was on a roll. ROLL!!! Get it?! Hahahaha! Man, I’m a little slap happy with this back to school business, and I only have one kid going back.
And to make this back-to-school season a little less hectic (sense total sarcasm), Emry’s birthday is the day after school starts and she is already asking me about her birthday party. I’m a little bummed because I thought we had fooled her into thinking the big 4th of July shindig at my parent’s house in Utah was her birthday party. We told her she got fireworks and all because she is just that special. I think she bought it until big sister (AKA Braelyn) explained to her that her “real birthday” was still a few weeks away. Dang sisters.
As far as birthday plans go, I’m pretty sure I’ll whip up a batch of cupcakes, head to the beach, and call it good. We’ll convince a few friends to stop by and I’m sure Emry will be in heaven.
I keep asking her what kind of cake she wants, and she continues to respond, “Strawberry!!!” Here’s the thing. I’m all about making all my kids’ wishes come true, but I can guarantee you she does not actually want a strawberry cake.
Here’s what will happen:
- I will spend a fortune buying strawberries because, hello, we are in Hawaii.
- I will slave all day over making the “perfect” strawberry cake.
- I will decorate that strawberry cake to the best of my amateur ability.
- Emry will squeal in delight over the beauty before her.
- She will take one bite, fake smile, pretend to enjoy what’s in her mouth, and politely ask “Can I be done now???”
- I will hold back words of furry in an attempt to save face in front of other mom’s that may judge me by my temper.
So here is what I am going to do. I’m going to play it simple, make this fool proof Gluten Free Perfect Chocolate Cake and throw a strawberry on top of all that chocolate goodness. How does that sound? Well I think it sounds like a magnificent idea indeed.
It may sound mean to deny her what she thinks she wants, but after she tastes the glory that is this perfect chocolate cake, she will not feel slided in the least.
This cake is all about indulgence. It is so moist, so rich, and oh so chocolaty. It bakes perfectly in a 9X13 pan so you can spread on some frosting, throw on some sprinkles, and cover for transport for that perfect party venue. Easy peasy, lemon squeezy. Except don’t use any lemons. Most things may be good with chocolate, but by golly, keep those lemons far away!!!
I actually made this exact cake for Father’s Day while I was up in Utah. My family, as well as my extended family, gave rave reviews on the cake. We demolished well over half of the cake, and then distributed the rest for leftovers. I can attest to the fact that a bite of leftover chocolate cake a day keeps those mood swings away.
Aside from the deliciousness that is this cake, the frosting is a star in itself. It is smooth and velvety will the perfect amount of chocolate flavor. It spreads effortlessly across the cake and keeps soft until ready to serve. Add sprinkles or mini chocolate chips on top for some extra pizzazz and texture. Yum-O!
So happy birthday, Emry, and happy Back-to-School, Braelyn. May your days be just as perfect as this perfect chocolate cake…or even better!
What is your go to birthday cake?
- 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
- Preheat oven to 350 degrees. Grease and flour (using white rice flour, brown rice flour, or sorghum flour) a 9X13 baking pan. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.