Gluten-Free Kick-Ass Chocolate Cake
This chocolate cake got its name because it is a KICK-ASS Chocolate Cake, gluten-free or not!
Equipment
- Electric Stand Mixer
- Double Boiler
- Hand Mixer
Ingredients
- 2 tbsp Butter softened
- 3 cups Chef Vedam’s Gluten-Free All-Purpose Flour Blend
- 1 1/2 tsp Xanthan Gum
- 1 tbsp Expandex (modified tapioca starch)
- 3 cups Sugar
- 1 1/2 cups Unsweetened Cocoa Powder
- 1 tbsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Salt
- 5 Eggs (large & room temp)
- 1 1/2 cups Buttermilk (room temp)
- 1 1/2 cups Warm Water
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla
- 1 1/2 cups Butter (softened)
- 30 oz Dark Chocolate Morsels
- 8 oz Cream Cheese (softened)
- 2 tsp Vanilla
- 5 cups Powdered Sugar (sifted)
- 1/4 cup Milk (as needed)
Instructions
- 1) Preheat oven to 350 degrees.
- 2) Grease cake pans with the extra butter, and then flour with the cake pans. Tap out the excess. Note: my cake pans are losing their “non-stick,” so I butter them and then line them with parchment paper)
- 3) In a stand mixer bowl, mix Chef Vedam’s Gluten-Free All-Purpose Flour Blend, Xanthan Gum, Expandex, Sugar, cocoa powder, baking soda, baking powder, and salt, and mix at low speed to incorporate all ingredients. BE CAREFUL not to turn the mixer on at high speed, as it will throw dry ingredients all over you and your kitchen!
- 4) In a medium-size bowl, add the eggs, buttermilk, warm water, oil, vanilla, and whisk to incorporate all ingredients together.
- 5) With your electric mixer on low speed, slowly pour the liquid ingredients into the dry ingredients. Once the liquid is completely added to the dry, scrape the sides of the bowl down, and turn your mixer onto medium speed for just a couple of minutes to ensure all ingredients are incorporated.
- 6) Equally, divide the cake batter between the three pans.
- 7) Bake for 30 - 35 minutes until a toothpick inserted into the center comes out clean.
- 8) When done, cool cake pans on wire racks for 15 minutes, and then turn the cakes onto the racks to cool completely.
- 9) In about 30 - 45 minutes (can be longer), melt butter and dark chocolate morsels in a double boiler, stirring periodically.
- 10) When morsels have entirely melted, but are still hot, remove the pot from the double boiler, and add the cream cheese, vanilla, and powder sugar, and beat with a hand mixer. Mix to incorporate completely. If the frosting needs to be thinner, add 1 tbsp of milk at a time to achieve the thickness you want to achieve.
- 11) Place a small amount of frosting onto the center of a cake “display” pan, and place one layer of cake onto the frosting.
- 12) Cut a few pieces of parchment paper, carefully lift the edges of the cake, and slide the parchment paper underneath to catch any frosting that happens to fall onto the cake pan.
- 13) Place more frosting onto the top of the first cake layer, and smooth. Place the next cake layer on top, and repeat the process until the cake is completely frosted.
- 14) Remove the parchment paper, relish in the beauty of your cake, and anticipate exactly the oohs and ahhs from everyone who gets a slice!
Nutrition
Serving: 1gCalories: 1214kcalCarbohydrates: 149gProtein: 13gFat: 67gSaturated Fat: 43gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 160mgSodium: 1047mgPotassium: 724mgFiber: 7gSugar: 126gVitamin A: 1185IUVitamin C: 1mgCalcium: 336mgIron: 3mg
Tried this recipe?Let us know how it was!