Monday, July 2, 2012

Gluten-Free Dark Chocolate Cake


Cake:
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.

Chocolate Ganache:
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.


4 comments:

Terra said...

I love making gluten free treats, they are so delicious:-) Your cake looks so moist and scrumptious....I just used the word scrumptious....
I love your addition of the blueberries, so pretty! Hugs, Terra

Mia said...

thank you!

trendfoxx said...

Yay! A gluten free cake without almond flour! Its gets so discouraging trying to be gluten free when almond flour is used in so many recipes. Thanks for this!

Mia said...

thank you!

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