Gluten-Free Chocolate Cake

December 22nd

So have you figured out what I’m cooking up for Christmas Eve? Well here’s another clue: chocolate cake! That’s right we now have two cakes involved. I can’t wait for you to try this yummy chocolatey cake. Here’s a hint:8295_10105806315439248_949905873552352824_n

Ingredients

  • 2 cups Pamela’s gluten-free all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup vegetable or canola oil
  • 2 eggs
  • 2 teaspoons vanilla Extract
  • 1 cup boiling water

Creation of theChocolate Cake

  1. Preheat oven to 350º F. Spray two 9-inch cake pans with non-stick spray.
  2. Add gluten-free flour, sugar, cocoa, baking powder, baking soda, and salt to a stand mixer. Whisk through to combine.
  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
  4. Reduce speed and temper the mixture by adding a small amount of boiling water. Tempering will bring the mixture to a similar temperature as the water, preventing the eggs from scrambling. Once tempered, add boiling water to the cake batter.  Beat on high speed for about 1 minute to add air to the batter.
  5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the center, comes out clean.
  6. Removed from oven and allow to cool for 10 minutes before removing it from the pan. Allow it to cool on a wire rack completely before frosting.
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