- 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
Recommended Gear:Samsung MC32F604TCT Microwave Stand mixer (We recommend Kitchenaid but you can read stand mixer reviews here)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 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.