If you know how to cook cakes, conventional thinking would make you choose the usual all purpose flour as the base of your chocolate cake. But not anymore. Not when you are cooking for somebody who has been diagnosed with gluten sensitivity. You just have to present your best gluten-free cake your client, right? But what if he tells you to produce a gluten-free cake recipe for chocolate cake? Are you ready to make one.
Do you have gluten-free cake recipes on your arsenal? Or do you have to buy but gluten-free cake mixes in the supermarket because you just do not have one?
Now you do not have to look elsewhere for that gluten-free cake recipe. You have one right here!
This cake is such an easy one to bake. You only need 10 minutes to prepare the ingredients and another 22 minutes to bake it. What's more 10 people are sure to have their stomachs full when they eat this scrumptious dessert. They get to have their individual cakes to eat too!
Here is a list of what you need:
* 2 cups gluten-free all purpose flour
* ¾ cup cocoa powder
* 1 ½ cups brown sugar
* 1 1/3 warm water
* ½ cup sour cream
* 8 tbsps. unsalted butter in room temperature
* 1 ¼ tsp. baking soda
* 1 teaspoon vanilla extract
* ¾ tsp salt
* 2 large, beaten eggs
* ¾ cup cocoa powder
* 1 ½ cups brown sugar
* 1 1/3 warm water
* ½ cup sour cream
* 8 tbsps. unsalted butter in room temperature
* 1 ¼ tsp. baking soda
* 1 teaspoon vanilla extract
* ¾ tsp salt
* 2 large, beaten eggs
Here is what you need to do:
1. Preheat your oven to 3250F.
2. Meanwhile, grease 10 4-inch cake tins with a non-stick spray.
3. In a large bowl, put your flour, the cocoa powder, the baking soda, sugar and salt. Combine well. Once it has been combined evenly, you add the butter, the sour cream, water, vanilla extract and the eggs. Continue combining to make a thick batter that can be easily poured into your cake tin.
2. Meanwhile, grease 10 4-inch cake tins with a non-stick spray.
3. In a large bowl, put your flour, the cocoa powder, the baking soda, sugar and salt. Combine well. Once it has been combined evenly, you add the butter, the sour cream, water, vanilla extract and the eggs. Continue combining to make a thick batter that can be easily poured into your cake tin.
4. Fill the cake tins halfway with batter. Distribute the batter evenly by shaking it side to side.
5. Place the tins inside the preheated oven.Make sure that it is placed in the center of the oven to ensure even cooking.
6. Cook for 22 minutes or until nothing comes out of the toothpick or cake tester once you inserted it in the center of the cake.
7. At this point, the cake springs. That means it looks spongy. This should not be dense.
8. Remove the cake tin from the oven and allow to cook in room temperature. This should be about 10 minutes.
9. Once it has been completely cooled, transfer it to the wire rack. Add chocolate frosting on top.
10. But if you want to make it a double layer, cut the cake crosswise on a piece of parchment paper.Add chocolate frosting on top of the second half.
6. Cook for 22 minutes or until nothing comes out of the toothpick or cake tester once you inserted it in the center of the cake.
7. At this point, the cake springs. That means it looks spongy. This should not be dense.
8. Remove the cake tin from the oven and allow to cook in room temperature. This should be about 10 minutes.
9. Once it has been completely cooled, transfer it to the wire rack. Add chocolate frosting on top.
10. But if you want to make it a double layer, cut the cake crosswise on a piece of parchment paper.Add chocolate frosting on top of the second half.
The top half should then cover the second half. Once it is done, cover the top part with frosting as well. The sides should also be covered with frosting.
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