I love chocolate cake. Just had to get that out there first. I found a recipe in my Better Homes and Gardens: Celebrating the Promise Cookbook and decided to try it. I played around with it a few times until I came to this recipe I am about to share with you. There is a little warning that comes with this recipe: it is very, very rich. My mom described it as tasting almost like a brownie. You don’t need a big slice to fill you up. Enjoy.
2 cups Gluten Free Flour Mix, sifted
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp guar gum
1/2 tsp salt
2 cups sugar
2 tsp vanilla or Kahlua*
1 1/2 cups milk (I use soy milk)
Allow all ingredients to come to room temperature, about 30 minutes. Grease pan(s) and set aside. In a medium bowl combine flour, cocoa powder, baking soda, baking powder, guar gum and salt; set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of the bowl; beat for 2 minutes. Add eggs one at a time, beating after each addition. Beat in vanilla or Kahlua. Alternately add the flour mixture and milk to butter mixture (I begin and end with the flour), beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread into prepared pan(s).
For two 8-inch pans or 13x9x2-inch pans: 35 – 40 minutes
For two 9-inch pans: 30 – 35 minutes
Cake(s) are done when a toothpick inserted near center(s) comes out clean. Cool in pan(s) on wire racks for 10 minutes. Remove from pans and cool thoroughly on racks. Frost with desired frosting.
*Note: Kahlua is a coffee liquor and helps to enhance the flavor of the chocolate. You will not be able to taste the coffee flavor of the Kahlua and most of the alcohol will cook out.