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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 22 |
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This stunning gluten-free chocolate layer cake is also delicious using unsweetened almond milk in both the cake and frosting. Ingredients:
1 3/4 cups 1% low-fat milk, divided |
1 cup semisweet chocolate chips |
3.3 ounces brown rice flour (about 3/4 cup; such as bob's red mill) |
4.35 ounces potato starch (about 3/4 cup) |
2.1 ounces tapioca flour (about 1/2 cup) |
2 teaspoons baking powder |
1 teaspoon xanthan gum (such as bob's red mill) |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 large eggs |
1 cup granulated sugar |
1/2 cup canola oil |
1 tablespoon vanilla extract |
cooking spray |
6 cups sifted powdered sugar |
3/4 cup unsweetened cocoa |
5 tablespoons 1% low-fat milk |
1 tablespoon vanilla extract |
1/2 cup light butter, softened |
1/4 cup raspberries (optional) |
3 mint sprigs (optional) |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, heat 3/4 cup milk in a small saucepan over medium-low heat 2 minutes or until warm; add chocolate chips, stirring until smooth. Cool.
3. Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a bowl; stir with a whisk.
4. Combine eggs and next 3 ingredients in a bowl; beat with a mixer at low speed until blended. Add chocolate mixture, beating until blended. Add flour mixture alternately with remaining 1 cup milk, beginning and ending with dry ingredients; beat until smooth. Pour batter evenly into 2 (9-inch) round cake pans coated with cooking spray and lined with parchment paper.
5. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on a wire rack.
6. To prepare frosting, combine powdered sugar and cocoa in a large bowl; stir with a whisk. Combine milk and vanilla. Place butter in a separate bowl; beat with a mixer at medium speed until creamy. Add powdered sugar mixture alternately with milk mixture, beating well after each addition until spreading consistency.
7. Place 1 cake layer on a plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with raspberries and mint sprigs, if desired.
8. Somebody get me a glass of milk! I almost forgot what chocolate cake tastes like—thanks for the reminder. Although a lot of gluten-free desserts turn out dry, this cake was very moist. The icing was definitely the icing on the cake ! Very rich and the perfect complement to the cake. —Roxanne D. Osborne
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