Delicious chocolate cake to fancy anyones chocolate desires.
Ingredients for two 9-inch layers:
3 cups granulated cane sugar
1 cup sorghum flour
1/2 cup coconut flour
3 cups granulated cane sugar
1 cup sorghum flour
1/2 cup coconut flour
11/2 cups brown rice flour
1/2 cup potato starch
1 cup unsweetened cocoa powder
3 teaspoons xanthan gum
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
4 free-range organic eggs, beaten
1/2 cup coconut oil, melted, or organic expeller pressed canola oil
2 tablespoon bourbon vanilla extract
2 cups non-dairy milk
1/2 cup potato starch
1 cup unsweetened cocoa powder
3 teaspoons xanthan gum
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
4 free-range organic eggs, beaten
1/2 cup coconut oil, melted, or organic expeller pressed canola oil
2 tablespoon bourbon vanilla extract
2 cups non-dairy milk
Instructions:
Preheat the oven to 350º F. Line two deep 9-inch cake pans with a circle of greased parchment paper.
In a large mixing bowl, whisk together the sugar, sorghum flour, white rice flour, potato starch, cocoa powder, baking powder, xanthan gum, baking soda and sea salt. Add in the eggs, coconut oil, vanilla extract and non-dairy milk. Beat on medium high for 2-3 minutes until a smooth and stretchy batter forms. If too thick add a couple more tablespoons of milk.
Scoop the batter evenly into the two prepared cake pans and using a wet spatula, smooth out the tops. Bake on the center rack for 35 minutes, rotating half way through baking. Test with a cake tester. The center should be firm to a light touch. Cool the pans on a wire rack.
Preheat the oven to 350º F. Line two deep 9-inch cake pans with a circle of greased parchment paper.
In a large mixing bowl, whisk together the sugar, sorghum flour, white rice flour, potato starch, cocoa powder, baking powder, xanthan gum, baking soda and sea salt. Add in the eggs, coconut oil, vanilla extract and non-dairy milk. Beat on medium high for 2-3 minutes until a smooth and stretchy batter forms. If too thick add a couple more tablespoons of milk.
Scoop the batter evenly into the two prepared cake pans and using a wet spatula, smooth out the tops. Bake on the center rack for 35 minutes, rotating half way through baking. Test with a cake tester. The center should be firm to a light touch. Cool the pans on a wire rack.
For filling see Mocha-Chocolate Filling recipe
Read more: http://glutenfreegoddess.blogspot.com/2012/12/gluten-free-chocolate-layer-cake.html#ixzz2FvqVqqVJ
Read more: http://glutenfreegoddess.blogspot.com/2012/12/gluten-free-chocolate-layer-cake.html#ixzz2FvqVqqVJ
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