Chocolate Fudge Cake (Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 208.5
- Total Fat: 9.9 g
- Cholesterol: 17.7 mg
- Sodium: 154.5 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 1.2 g
- Protein: 2.1 g
View full nutritional breakdown of Chocolate Fudge Cake (Gluten Free) calories by ingredient
Introduction
From "Gluten-Free Baking Classics" by Annalise G. Roberts From "Gluten-Free Baking Classics" by Annalise G. RobertsNumber of Servings: 24
Ingredients
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4 oz. unsweetened chocolate, chopped
1 3/4 King Arthur Gluten-Free flour
1/4 C unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tsp xanthan gum
1/2 C canola oil
1 1/2 rice milk
2 C granulated sugar
2 large eggs
2 tsp pure vanilla extract
Directions
1. Preheat oven to 350*F. Position rack in center of oven. Line two 9-inch round layer cake pans with parchment or wax paper and spray lightly with cooking spray.
2. Melt chocolate in small, heavy saucepan over low heat, stirring constantly. Remove from heat and cool until lukewarm.
3. Put flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum in medium bowl and whisk until thoroughly combined. Set aside.
4. Place canola oil and milk in a liquid measuring cup and whisk until thoroughly combined. Remove two tablespoons of liquid and discard. Set aside.
5. Beat sugar and eggs in large bowl of electric mixer at medium speed until light and fluffy. Blend in melted chocolate and vanilla. Add dry and wet ingredients in two additions at low speed, then mix at medium speed for 1 more minute.
6. Pour batter into prepared pans. Place in center of oven and bake for 30-35 minutes or until a toothpick inserted in the center of a layer comes out clean. (Bake 35-40 minutes for 8-inch rounds; 18-20 minutes for cupcakes).
7. Cool cake layers in the pans on a rack for 5 minutes. User a small knife to cut around pan sides and loosen cake. Invert cake layers onto a rack, peel off paper, and cool completely.
8. Place on cake layer on a platter. Spread 1 cup of frosting over top and sides. Place second layer on top. Spread remaining frosting over entire cake.
Number of Servings: 24
Recipe submitted by SparkPeople user LADYITHIS.
2. Melt chocolate in small, heavy saucepan over low heat, stirring constantly. Remove from heat and cool until lukewarm.
3. Put flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum in medium bowl and whisk until thoroughly combined. Set aside.
4. Place canola oil and milk in a liquid measuring cup and whisk until thoroughly combined. Remove two tablespoons of liquid and discard. Set aside.
5. Beat sugar and eggs in large bowl of electric mixer at medium speed until light and fluffy. Blend in melted chocolate and vanilla. Add dry and wet ingredients in two additions at low speed, then mix at medium speed for 1 more minute.
6. Pour batter into prepared pans. Place in center of oven and bake for 30-35 minutes or until a toothpick inserted in the center of a layer comes out clean. (Bake 35-40 minutes for 8-inch rounds; 18-20 minutes for cupcakes).
7. Cool cake layers in the pans on a rack for 5 minutes. User a small knife to cut around pan sides and loosen cake. Invert cake layers onto a rack, peel off paper, and cool completely.
8. Place on cake layer on a platter. Spread 1 cup of frosting over top and sides. Place second layer on top. Spread remaining frosting over entire cake.
Number of Servings: 24
Recipe submitted by SparkPeople user LADYITHIS.