Gail’s Rich Chocolate Cake
By Teresa on 14 June 2007 | Viewed 9151 times
For the perfect rich, moist chocolate cake, no-one will even know it’s Gluten Free…
Ingredients
1C Rice Flour
2/3C Glutinous Rice Flour
1 1/2C Sugar
2/3C Cocoa
1tsp Salt
100gr Melted Butter
1 tsp Vanilla Essence
1 tsp Xantham/Guar Gum
1 1/2tsp Baking Soda
1 1/2C Milk/or Milk Alternative
2 Free Range Eggs
Optional 2T ‘Berry’ Jam
Method
Turn oven on to 180oC/350F. Mix all ingredients together well with beaters. Place in a greased and papered 8 inch tin and cook for approx 45-60 mins. When cool ice, or sprinkled with icing sugar.
Comments about this recipe / add yours
This turned out to be an amazing cake in the end, after some struggle! Having not much experience with gluten free cooking yet, I used no Xantham or glutinous rice flour, subbing the flour with regular rice flour. In the end of mixing, it was very liquidy, so I put some more flour in, but this ended up doing nothing. Once in the oven, it quickly burnt over! With a quick save, though, I let it cool down, then actually baked the rest of it at 150 rather than 180, and it was very tasty. The only thing was that the edges were quite dry, but the inside was amazing! It was so moist, very very rich and simply superb! Great recipe, thanks Teresa!
Posted by Mat Burns on 28/12/08 at 08:40 PM
Lovely soft cake, easy to make and came out beautifully. I used my own mix of rice flour, potato flour and tapioca flour.
Posted by LA1975 on 15/01/11 at 10:04 PM
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This is a wonderful recipe -moist and soft. Delicious!
I subbed the butter for about 1/3c of oil since I also needed a dairy free version. I have made this as a cake and also as cupcakes - these were also very nice and turned out like brownie (crunchy top and chewy middle). Very yum and a big hit at my daughters birthday party - no one could pick this was gluten free.
Posted by SweetP on 26/08/08 at 10:51 AM