GLUTEN-FREE CHOCOLATE CAKE WITH SEMI-SWEET CHOCOLATE ICING

Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing image

A delicious gluten-free chocolate cake!

Provided by Gluten Free Mommy

Categories Desserts Frostings and Icings Chocolate

Time 1h10m

Yield 12

Number Of Ingredients 18

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Ingredients

½ cup sorghum flour
½ cup tapioca flour
½ cup rice flour
1 cup cocoa powder, sifted
1 ½ tablespoons xanthan gum
2 ½ teaspoons baking powder
1 teaspoon baking soda
¾ cup butter at room temperature
¾ cup (packed) dark brown sugar
1 cup white sugar
3 eggs
2 egg yolks
2 teaspoons vanilla extract
1 ½ cups buttermilk
5 ounces chocolate chips
½ cup sour cream
½ teaspoon vanilla extract
1 tablespoon heavy cream

Steps:

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.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 60.3 g, Cholesterol 118.3 mg, Fat 20.8 g, Fiber 5.9 g, Protein 6.5 g, SaturatedFat 12.3 g, Sodium 395.4 mg, Sugar 38.2 g