1.5 cups brown rice flour
1.5 cups sweet white sorghum flour
2 cups stevia (sweetener)
1/2 cup chocolate/cocoa powder
2 teaspoons GF baking powder
1 teaspoon xanthan gum
1 teaspoon nutmeg
1 teaspoon salt
3 large eggs, room temperature (I used Egg-land's Organic eggs)
2 cups milk
1 cup melted bittersweet dark chocolate
1 cup pure vegetable oil
1 teaspoon melted butter
Preheat oven to 350 F
Sift all the dry ingredients into a large bowl. Set aside. Blend all the wet ingredients together and fold into the dry.
Pour into a lined 8" round cake pan.
Bake for 40 to 50 minutes or until a stick inserted into the center comes out clean.
Remove from the oven and place on a cooling rack to cool completely.
1/2 cup chocolate chunks (60%) or similar
1/2 cup heavy whipping cream
Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny. Pour over the cake. Decorate with fresh blueberries.