This recipe makes a large, rich cake that’s moist and full of chocolaty goodness. Great with chocolate icing for a double chocolate hit but we also recommend eating it naked (the cake, that is) or with a scoop of vanilla ice cream. Baked as a round layer cake, it’s also great for birthdays! TIP: If you like mocha, top your cake with coffee whip. Recipe included below.
NOTE: We posted this recipe early on when we started this blog and wanted to repeat it for our new followers. Apologies to those of you who have already seen it.
What you’ll need:
1 ¾ cups all-purpose gluten free flour such as Bob’s Red Mill, Cloud 9, or Four Flour Blend
1 teaspoon xanthan gum
2 cups sugar
¾ cup cocoa
1 ½ teaspoons gf baking soda
1 ½ teaspoons gf baking powder
½ teaspoon salt
1 cup milk
½ cup oil
2 teaspoons vanilla
1 cup boiling water
What you’ll do:
Preheat oven to 350 degrees and lightly grease a 9 x 13 pan.
In large bowl, sift together first seven ingredients.
Make a well in the dry ingredients and add the milk, oil, eggs, and vanilla. Beat together for two minutes. Stir in the boiling water. The batter will be very soupy.
Pour into your pan and bake for 35 to 45 minutes or until a toothpick comes out clean.
Let cool and frost with your own icing or with Duncan Hines Creamy Homestyle Icing (labelled gluten free at the time of posting).
TIP: If you like mocha, try this: Grind a spoonful of instant coffee into powder and mix into a small container of cool whip. Let the whipped topping sit for a few minutes to dissolve the coffee powder, then stir it, and use the coffee whip to ice your cake. Tastes great!
Not in the mood for an entire cake, try gf and me’s cake in a mug. Or if you happen to be all out of flour, try our Sinful Chocolate Mousse Cake — no flour required. For an even more decadent treat, add a scoop of homemade ice cream!
Photo Credit: gf and me 2013