This wonderful recipe comes from the cookbook Gluten-Free Made Simple, which may be purchased from the website: http://www.gluten-freemadesimple.com/
2 cups + 2 Tablespoons Domata Recipe Ready Flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 ¼ cups water
4 large eggs
¾ cup canola oil
2 teaspoons vanilla
1 recipe Creamy Chocolate Frosting
Fresh raspberries (optional)
Fresh mint sprigs (optional)
- Preheat oven to 350 F. Generously grease two 8-inch round cake pans. Cut out an place a sheet of waxed paper to cover the bottom of the pans.
- In a large mixing bowl, stir together flour, sugar, cocoa powder, baking powder, salt, and baking soda. Add water, eggs, oil, and vanilla. Beat with an electric mixer on low speed until just blended, scraping side of bowl as needed. Pour batter into prepared pans.
- Bake about 35 minutes or until a wooden toothpick comes out clean when inserted in the centers. Cool cake layers in pans for 15 minutes. Turn out onto wire racks, carefully remove paper, and cool completely. Fill and frost cake with Creamy Chocolate Frosting. If desired, garnish with raspberries and mint. Serves 12
Creamy Chocolate Frosting
- In a medium saucepan stir together 1 1/2 cups sugar, 6 tablespoons butter, 6 tablespoons milk, and 2 tablespoons light-color corn syrup.
- Cover and bring to boiling over medium-high heat. Remove lid and boil for 2 minutes, stirring constantly. Remove from heat. Stir in 1 cup gluten-free semisweet chocolate chips until melted.
Note: When making a 2-layer cake that is gluten-free it is important to prepare the pans as directed so the cake layers do not stick.
If you want to freeze the layers, bake the cakes, cool them completely, and wrap each layer individually in plastic wrap. Place each layer in a resealable freezer bag and freeze for up to 2 months. To serve, thaw the layers completely and frost.