How to Bake the Beloved Dark Chocolate Cake

Ingredients:

  • 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)

DIRECTIONS

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.