Who wants chocolate!
I’m traveling, visiting family, but I just had to post this recipe asap. I made it for Thanksgiving dessert and it was a huge hit. I’ll tell you, I wish I’d had a piece to take with me – it would have been a nice reward at the end of a long exhausting travel day. Although I bet airport security would have needed to “confiscate” the cake. I would too if I were them.
I’m one of those freaks who usually scrapes all the frosting off my cake and gives it away. This icing? I could have eaten it by itself. I had a tiny bit leftover. We had a great time dipping GF pretzels and graham crackers in it.
This cake is a huge crowd pleaser. It was gone in record time at my house & the gluten eaters ate more of it than we did. The buttermilk made for a moist cake, not too dense, and full of chocolate.
- ½ cup white rice flour
- ½ cup brown rice flour
- ½ cup sorghum flour
- ½ cup potato starch
- 1½ teaspoons xanthan gum
- 1 cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- ¾ cup butter, softened
- 1¾ cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1½ cups buttermilk
- 3 ounces unsweetened chocolate
- ½ cup butter, softened (no substitutions)
- 1 package, 8-ounces, cream cheese, softened
- 2 teaspoons vanilla extract
- dash salt
- 3 cups powdered sugar
- Preheat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with waxed paper, grease waxed paper, dust with cocoa - shaking out the excess. Set aside.
- In small bowl combine white rice flour, brown rice flour, sorghum flour, potato starch, xanthan gum, cocoa powder, baking soda, and salt. Set aside.
- In mixing bowl cream butter and sugar until creamy, about 3 minutes, scraping the bowl as needed. Add eggs, one at a time, beating well after each addition, then beat in vanilla extract.
- Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture scraping the bowl occasionally.
- Pour into prepared pans, smoothing out the top as much as possible. Bake 30-35 minutes until toothpick inserted in center comes out clean.
- Cool in pans on wire racks for 10 minutes. Invert onto wire racks and cool completely, carefully removing the waxed paper.
- To assemble cake place 1 cake layer, rounded side down on a plate, spread approximately ⅔ cup frosting over layer. Top with second layer, rounded side up. Spread remaining frosting over side and top of cake.
- In microwave safe measuring cup or bowl, heat unsweetened chocolate, broken into pieces, on high for 1 minute; stir. Continue microwaving 30 seconds at a time until chocolate is melted and smooth. Cover and refrigerate (for no longer than 15 minutes, otherwise just let cool on the counter).
- Meanwhile beat butter, cream cheese, vanilla, and salt 2 minutes until light and fluffy. Slowly beat in melted & cooled chocolate. With mixer on low beat in powdered sugar until blended. Increase speed to medium high; beat 2 minutes until light and creamy.