Chocolate cake, what can I say about chocolate cake except that I love it, or I did love it.
Since going gluten free, the only chocolate cake I had tried was a gluten free cake mix. Although, I like the gluten free cake mixes for things like my gluten free cake mix cookies, I was less than impressed with them as a plain cake.
I thought the texture was dry and crumbly. Not only that, it had a little bit of an off taste. I could hide some of those issues with lots of frosting, but it was still not quite what I wanted.
To be honest though, I have never been a fan of cake mixes. Yes, I would doctor them up and use them for things, but to just using a cake mix for a regular cake has never been my favorite way to eat a cake. I have always preferred homemade cakes, especially when it came to chocolate cake.
I was a little afraid to tackle a gluten free cake, but I finally decided to give it a try. After, looking at several gluten free cake recipes, I decided that I might just try adapting a regular cake to be gluten free.
I have studied enough now on gluten free flours and cooking, to know that recipes with sour cream and buttermilk work better than recipes with other liquids. I also have learned that gluten free flours do better when they contain at least some baking soda.
My fascination with the science behind cooking and how things work is coming in useful with gluten free cooking. It is really helping me find and adapt recipes.
When I was looking through a Martha Stewart Cookbook, I found a recipe that I thought would adapt well using gluten free flours.
I was so happy with the results of this cake. I actually made a gluten free version and regular version on the same day. I needed a dessert to take to a church dinner, so I decided to make both versions so that my daughters and I would have dessert that we could eat.
All I can say is this was so good! My husband tasted both cakes, one right after the other, and he said he could not tell the difference. That is just what I wanted to hear. It is so hard to get a gluten free recipe to taste just the same as the original, so when I heard that I was very happy.
Really if you like chocolate cake you should give this one a try.
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 3/4 cup unsweetened cocoa powder, plus more for pan
- 1/4 cup + 1 ½ teaspoon sorghum flour
- 1/4 cup + 1 ½ teaspoons potato starch
- 3 tablespoons tapioca flour
- 3/4 teaspoon xanthan gum
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- Preheat oven to 350 degrees. Butter an 8-inch-round cake pan. Dust bottom and sides of pan with cocoa, tapping out excess.
- Stir together cocoa, sorghum flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed.
- Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream. Beginning and ending with the flour.
- Spread batter in prepared pan. Bake 30 to 35 minutes or until cake tests are done.
- Cool 10 minutes in pan, then invert cake onto a wire rack.
- Frost with ganache.
- You could also use a regular frosting, but this cake is a dense chocolate cake and is perfect for ganache.
Amount Per Serving: Calories: 133Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 52mgSodium: 102mgCarbohydrates: 23gFiber: 1gSugar: 17gProtein: 3g
Nutritional values are approximate and aren't always accurate.