Chocolate Cake
| Category: | Sweets Chocolate Cakes & Pies |
Ingredients
Cake
| 2 cup Frankie's gluten-free all-purpose flour blend |
| 1 1/2 cups white sugar |
| 2/3 cup cocoa |
| 1/4 tsp Kosher salt |
| 1/2 tsp baking powder |
| 1/2 tsp baking soda |
| 2 lg eggs (or equivalent in Tbsp in ground flax seed, or egg replacer) |
| 3/4 cup vegetable or canola oil |
| 1 1/2 cups water |
| 1 tsp vanilla |
Chocolate Cake Directions
Pre-heat your oven to 350°F or 175°C
In a large bowl or stand mixer, combine the Frankie's gluten-free all-purpose flour blend with the white sugar, cocoa, salt, baking powder, and baking soda. Mix well.
Next add in all of your wet ingredients and mix really well and get lots of air into the mix.
Scoop into muffin paper lined baking cups, parchment paper lined loaf pans, a well oiled/greased bundt pan or a oiled/greased cake pan. (I use a spring form pan so I ensure that I can get at the bottom of my cake, otherwise I line the bottom of my cake pan with parchment paper).
Bake for approximately 30 minutes (muffins) or until a toothpick comes out clean. An internal temperature reading of 99°C or 210°F will tell you that it's done.
*Note: If you want to add chocolate chips into your cake, add them in with the dry ingredients. This will prevent most of the chocolate chips from sinking to the bottom of the cake.
If you're looking for an icing recipe, check this one out: https://glutenfreeguy.ca/recipes/recipe/101-buttercream-icing
If you're wanting to make a chocolate ganache like the one in the picture, use 1 part finely chopped good chocolate with 1 part hot cream and 10% butter.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
