Gluten-free chocolate cake with dark chocolate icing
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!
Ingredients
Serves: 12
- 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
- 3 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 350ml buttermilk
- 150g dark chocolate chips
- 125ml soured cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon double cream
Method
Prep:35min ›
Cook:35min ›
Ready in:1hr10min
- 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.
Difficult ingredients
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
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!
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Reviews & ratings
Average global rating:
(43)
Reviews in English (37)
I first saw this recipe on the authors's blog, and on my favorite forums.glutenfree message board. I gave it a try today. This is the best GF chocolate cake I have ever made. Moist and tender and not at all heavy. Gluten eaters would never know the difference. I made 24 cupcakes, and baked them for 25 minutes. One adjustment, however. The measurement for xanthan gum should be 1.5 teaspoon, not 1.5 tablespoons. I also used a simple buttercream tinted green for Saint Patrick's day. I'm sure the frosting posted with the recipe is great too. - 15 Mar 2008 (Review from Allrecipes US | Canada)
This first time that I tried this recipe it wasn't particularly good... but then I actually read the comments and reduced the amount of xanthum gum and it was really good! Nobody believed that it was gluten free! - 23 Feb 2009 (Review from Allrecipes US | Canada)
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