I don't bake very often anymore, but when I do, I sometimes go all out. I usually want more than a brownie or a cookie. I also love to try new and fun desserts. My favorite dessert is chocolate cake. I just love it! Because we try to limit our sugar intake, this was a very special treat for us.
This cake is not a fluffy cake like a Devil's Food would be, but rather dense, yet moist. Next time I experiment, I will be trying to develop one that is fluffier, but honestly, this hit the spot. It was delicious. I just used a familiar chocolate buttercream frosting to ice between the layers and on the top and sides. You just can't go wrong with buttercream frosting! My only problem is that I always misjudge and I end up not putting enough frosting between the layers. There is always plenty on top so that allows for a lot of spreading :).
2 1/2 Cups white rice flour
1/2 teaspoon salt
1 Tablespoon baking powder
1 teaspoon xanthan gum
3/4 cup cocoa
Whisk all the dry ingredients together in a medium bowl and set aside.
1 cup buttermilk
1/2 cup oil
1 cup fresh coffee
1 teaspoon vanilla
Whisk all the wet ingredients together in a bowl and set aside.
2 cups of sugar
4 large eggs
Beat the sugar and eggs in an electric mixer bowl. Add the flour mixture and the milk mixture to the sugar/eggs alternately and gradually. Be sure to mix well..stopping the mixer and scraping down the sides and through the bottom often. Once mixed thoroughly, pour the batter evenly into 2 round cake pans that have been greased and floured. Bake in a preheated oven at 350 degrees for 20-25 minutes. Test the center for doneness. Cool completely on wire racks before frosting.
So try this gluten free dessert and let me know what you think.