Sunday, September 4, 2011

Chocolate Temptation Chocolate Cake

This is the greatest chocolate cake that I've ever had, hands down. This includes my pre-Gluten Free days. I was never one to make my own cake from scratch since the boxed mixes always turned out so well and were so moist. Rather than using boxed GF cake mixes that fall apart, taste flat and only make 1 layer, why not try a real cake?
This comes from Ree Drummond, the Pioneer Woman and truly is a great recipe.
I've made it before but posting this time with my own alterations making it easier than ever!
My very first attempt at this cake last year. I've made it many times since then.
Chocolate Temptation Chocolate Cake


For the Cake:
  • 1 Cup Butter
  • 2 cups Sugar

  • 2 cups all-purpose Gluten-Free Flour*
  • 2 tsp xanthan gum
  • ¼ teaspoon Salt
  • 4  Heaping Tablespoons  Cocoa
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder

  • ½ cup Buttermilk ( use 1 /2 cup milk plus 2 tsp of cider vinegar if you do not have buttermilk)
  • 2 Eggs, beaten
  • 1 teaspoon Vanilla
  • 1 cup Hot Water
For the Icing:
  • ½ cups Finely Chopped Pecans
  • 3/4 cup Butter
  • 4 Heaping Tablespoons Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound  Powdered Sugar (approx 1/2 bag of a 1 kg bag)
*also use an additional  small amount  of butter and 2 Tablespoons of flour for flouring cake pan

Note: I have used a general all purpose GF flour mixture from Bulk Barn as well as my standard baking mix of 2 parts rice flour, 2/3 part potato starch and 1/3 part tapioca starch.

Preparation Instructions

Prepare 9 x 13 pan by greasing with butter and sprinkle in 2 Tablespoons of gluten free flour. Shake flour around pan until lightly covered and discard remaining flour.
Heat oven to 350F.

In mixing bowl, cream butter until fluffy and add sugar. Mix until well combined.
Add flour, xanthan gum, salt, cocoa, baking soda and baking powder. Mix well.
Add buttermilk, eggs and vanilla and mix until combined.
Carefully add 1 cup hot water and gently stir until water is incorporated.
Pour into prepared cake pan.

Bake for approximately 35-40 minutes until tester comes out clean.

While cake is baking, make the icing.

 Melt butter in a saucepan over low heat. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Before baking

Poured warm icing over warm cake

For my birthday, I made small squares of cake and then poured the icing over top.

Stays nice and moist for over 1 week if it lasts that long. Keep a fork nearby and sneak some everytime you go in the kitchen and it'll be gone sooner.  I know from experience
I plan on making this into a layer cake, into small cakes, cupcakes etc and just change up the icing. It's just a great recipe.

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