Gluten-free Chocolate Cake With Semi-sweet Chocolate Icing

Ingredients

• Servings: 12
• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 1/2 cup rice flour
• 1 cup cocoa powder, sifted
• 1 1/2 tablespoons xanthan gum
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 cup butter at room temperature
• 3/4 cup (packed) dark brown sugar
• 1 cup white sugar
• 3 eggs
• 2 egg yolks
• 2 teaspoons vanilla extract
• 1 1/2 cups buttermilk
• 5 ounces chocolate chips
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon heavy cream

Recipe

Preparation Time: 35 mins Cook Time: 35 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan and set aside.
• in a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
• in a large mixer bowl, cream the butter until light and fluffy. slowly beat in the brown and white sugars; whip until fluffy. beat in the eggs and egg yolks one at a time. add the vanilla. on low speed, alternately combine the buttermilk with the flour mixture. pour batter into prepared pan.
• bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center 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 sour cream and vanilla; add heavy cream. stir in additional heavy cream to make desired consistency. once the cake is thoroughly cool, spread a thin layer of frosting over the top.