Gluten Free/Dairy Free Chocolate Cake

This is from the back of the Hershey’s Cocoa box.  With a couple of small changes, it is a great gluten free cake. 

Ingredients:

2 cups sugar

1 ¾ cups GF flour mix (brown rice, millet, sorghum, tapioca and potato starch make a good mix—about 2/3 grain, 1/3 starch)

1 teaspoon xanthan gum

¾ cup cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk (coconut, almond, your favorite…)

½ cup canola oil

2 teaspoons vanilla

1 cup boiling water

Directions:

1.  Heat the oven to 350⁰.  Grease and flour two 9 inch cake pans.

2.  Mix together sugar, flour, xanthan gum, cocoa, baking powder, baking soda, and salt in a large bowl.  Add eggs, milk, oil and vanilla.  Beat on medium speed for about 2 minutes.  Stir in the boiling water.  The batter will be thin.  Pour into prepared pans.

3.  Bake for 30 to 35 minutes, or until done.  Cool in pans for about 10 minutes or so before removing from pans and cooling on a rack.  Frost when it is completely cool.

Christy and Sarah’s Chocolate Frosting

The cake pictured is frosted with this delicious chocolate frosting.  It is very glossy and pretty.  And easy to make corn free as well!

Ingredients:

½ cup plus 1 tablespoon cocoa

½ cup plus 1 tablespoon boiling water

2 ¼ cups butter

¼ cup granulated OR powdered sugar

½ teaspoon salt

1 ¼ pounds semisweet chocolate, melted and cooled

Directions:

1.  Combine cocoa and boiling water.  Stir until dissolved.  Add in butter, sugar and salt and beat until light and fluffy.  Add melted chocolate.

2.  Frost cooled cake, cupcakes, cookies, or whatever sounds good.

Hershey’s Chocolate Frosting

Here is another option for frosting the cake.  There are lots of good choices!

Ingredients:

½ cup butter

2/3 cup cocoa powder

3 cups powdered sugar

1/3 cup milk (coconut, almond, your favorite…)

1 teaspoon vanilla

Directions:

1. Melt the butter.  Stir in the cocoa powder.  Alternate stirring in the powdered sugar with the milk and vanilla.  Beat until it is smooth and spreadable.

2.  Spread over cooled cakes, cupcakes, or cookies.  It makes about 2 cups.