Decadent Gluten-Free Chocolate Cake with Rich Semi-Sweet Icing

Recipe Collection: Dessert

Decadent Gluten-Free Chocolate Cake with Rich Semi-Sweet Icing satisfies your sweet tooth with this moist and tender gluten-free chocolate cake, generously topped with rich semi-sweet chocolate icing. This American classic is perfect for gluten-free dessert lovers and traditional cake enthusiasts alike. With its deep chocolate flavor and velvety texture, this cake is versatile enough for birthdays, celebrations, or a cozy family gathering. Pair it with fresh berries or a scoop of ice cream for an extra treat!

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Overview

Indulge in this moist and tender gluten-free chocolate cake, topped with luscious semi-sweet chocolate icing. Perfect for any occasion, this cake is sure to satisfy both gluten-free and traditional dessert lovers alike.

Diet Type

Gluten-Free

Allergies

Eggs, Dairy

Cuisine

American

Serving Size: 12

Cooking Time: 70 minutes

Ingredients

• 0.5 Cup (c) sorghum flour
• 0.5 Cup (c) tapioca flour
• 0.5 Cup (c) rice flour
• 1 Cup (c) cocoa powder, sifted
• 1.5 Tablespoons (tbsp) xanthan gum
• 2.5 Teaspoons (tsp) baking powder
• 1 Teaspoon (tsp) baking soda
• 0.75 Cup (c) butter
• 0.75 Cup (c) dark brown sugar, packed
• 1 Cup (c) white sugar
• 3 Whole eggs
• 2 Egg yolks
• 2 Teaspoons (tsp) vanilla extract
• 1.5 Cups (c) buttermilk
• 5 Ounces (oz) chocolate chips, melted
• 0.5 Cup (c) sour cream
• 0.5 Teaspoons (tsp) vanilla extract
• 1 Tablespoon (tbsp) heavy cream

Steps

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch pan and set aside.
2. In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
3. 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 extract. On low speed, alternately combine the buttermilk with the flour mixture. Pour the batter into the prepared pan.
4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan.
5. To make the icing, melt the chocolate chips in the top of a double boiler over medium-high heat (or use a microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla extract; add heavy cream. Stir in additional heavy cream to reach the desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.

Enjoy your delicious gluten-free chocolate cake!