The Ultimate Gluten Free Chocolate Cake/Cupcakes/PB Cupcakes

• servings: 10 servings
• active time: 30 minutes
• total time: 1 hour 10 minutes

Ingredients

See Notes for high altitude adjustments!

2 cups + 3 tbsp (265 g) plain gluten free flour blend

1/2 tsp xanthan gum

3/8 cup + 1/2 tbsp (50 g) cocoa powder- I use Dutch processed

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 cups (300 g) granulated sugar

1/2 tsp salt

2 eggs, room temperature

1 cup + 2 tsp (250 mL) milk, room temperature or buttermilk

1/2 cup + 1 tsp (125 mL) vegetable or sunflower oil

1 cup + 2 tsp (250 mL) boiling hot water

For chocolate buttercream frosting:

3 sticks (340 g) unsalted butter, softened

2 cups (250 g) powdered sugar

1/2 cup + 1 tbsp (75 g) cocoa powder

pinch of salt

5 1/3 oz (150 g) dark chocolate, melted and cooled (70%)

Directions

For gluten free chocolate sponges:

Pre-heat the oven to 355 ºF (180 ºC) and line two 8 inch round cake pans with greaseproof/baking paper.

In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder.

Add the granulated sugar and salt, and whisk well.

Add the eggs, milk and vegetable/sunflower oil. Whisk well, until you get a smooth cake batter. (This can be done by hand or using mixer with paddle)

Add the boiling hot water, and whisk until you get a runny cake batter with no lumps.

Evenly distribute the cake batter between the two lined cake pans, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 40 (25-28 minutes using 8” pans and higher temperature 365 F for high altitude)minutes or until spongy to the touch and an inserted toothpick comes out clean.

Allow to cool 5-10 minutes in the pans and then remove from pans.

For chocolate buttercream frosting:

In a stand mixer, or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.

Add the powdered sugar, and beat for a further 5 minutes.

Add the cocoa powder and salt, and beat until evenly distributed in the buttercream. (Stir some by hand before starting mixed to avoid a mess)

Add in the melted (and cooled) dark chocolate, and beat until you get a rich, fluffy chocolate frosting with an even chocolate brown colour.

Assembling the cake:

If the sponges are domed, level them out by cutting off the domed tops with a serrated knife.

Place the bottom sponge layer on a cake stand, and spread a generous layer of frosting on top, but leave enough for frosting the outside of the cake. Then, place the other sponge on top of the frosting.

Use the remaining chocolate buttercream to frost the outside of the cake. Decorate the cake by creating swirls of buttercream with an offset spatula or the back of a spoon.

Enjoy!

Storage:

The gluten free chocolate cake keeps well in the fridge, in a closed container or wrapped in cling film, for 3 - 4 days.

Notes

I use buttermilk vs milk but dairy free milk can be used too.

For high altitude in PG utah: increases flour, water , milk and decreases baking soda and powder and sugar plus increases baking temperature.

Bake at 365 F

141 g tapioca flour

71 g buckwheat flour

71 g millet flour

Buttermilk 265 g

Water 265 g

-1/8 tsp each of baking soda and powder

Sugar 293 g

Oil 115 g

Makes 30 cupcakes filled no more than 2/3 full. Cook 15-16 min at 365 Fahrenheit

For peanut butter & chocolate cupcakes:

The cooled cupcakes can also be dipped in 2/3 cup smooth peanut butter melted with 2/3 cup milk or semisweet chocolate. (To melt cook in microwave at 70% for 30 seconds, stir, then 30 seconds and stir)

Peanut Butter frosting can then be used on top: Double this for 24+ tall frosted cupcakes.

1/2 cup salted butter, softened

1/2 cup smooth peanut butter

1 1/2 tsp vanilla

3-3 1/2 cups powdered sugar (375-425 g) don’t double this

2+ TBS milk or more if needed for consistency

Use 1 M frosting tip to look like roses.