About this recipe:This recipe will bring delight to everybody who is following a gluten-free diet. It's a wonderful chocolatey cake, topped with dark chocolate icing. A truly indulgent, chocolately treat!
Gluten Free Mommy
70g sorghum (juwar) flour
70g tapioca flour
80g rice flour
100g unsweetened cocoa, sieved
1 1/2 tablespoons xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
175g unsalted butter at room temperature
165g dark brown soft sugar
200g caster sugar
2 egg yolks
2 teaspoons vanilla extract
150g dark chocolate chips
125ml soured cream
1/2 teaspoon vanilla extract
1 tablespoon double cream
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Preheat oven to 180 C / Gas 4. Grease a 23x33cm or similar size tin and set aside.
In a medium bowl, sieve together the sorghum, tapioca, rice flour, cocoa, xanthan gum, baking powder and bicarbonate of soda.
In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the sugars; beat until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. Alternately, combine the buttermilk with the flour mixture. Pour batter into prepared tin.
Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool in pan.
To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the soured cream and vanilla; add double cream. Stir in additional double cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of icing over the top.
Sorghum (juwar) flour and tapioca flour can be found in Indian /Southern Asian and some Chinese/Oriental stores.
Xanthan gum can be found online.
How to ice a cake video
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