Baking A Gluten Free Chocolate Cake

Baking a Gluten Free Chocolate Cake:

• Mixing Bob’s Red Mill Gluten Free 1 to 1 Baking Flour into the other ingredients.
• Baking the cake.
• Cooling the cake.
• Trimming the cake.
• Assembling the cake.
• Frosting the cake.
• • Magic Line® pastry bag fitted with a Ateco® #822 pastry tip for the Chocolate Butter Cream Icing “scallop” border(bottom of cake).
  • Magic Line® pastry bag fitted with a Ateco® #802 pastry tip for the Ganache border(top of cake).Tips for decorating the cake:

  

•  
  Print

  Gluten Free Chocolate Cake

  Gluten free chocolate cake makes everything better. The secret ingredient is Bob's Red Mill® 1 to 1 baking flour!

  Ingredients

  • 3 1/2 cups Bob's Red Mill® Gluten Free 1 to 1 Baking Flour
  • 2 cups sugar
  • 1 T. baking soda
  • 1 tsp. salt
  • 2/3 cup dutch processed cocoa
  • 1/2 cup boiling water
  • 2 cups Vegetable Oil
  • 2 cups sour cream
  • 6 large eggs
  • 2 tsp. vanilla

  Instructions

  1. Preheat oven to 350º degrees.

     Line three 8 inch round cake pans with parchment paper and spray with cooking spray; set aside.

  2. Combine dry ingredients, set aside.

  3. Mix cocoa and boiling water, set aside.

  4. In the bowl of an electric mixer fitted with a paddle attachment, mix the remaining wet ingredients; add the cocoa mixture. Gradually, add dry ingredients.

  5. Pour batter into the prepared cake pans.

  6. Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the middle comes out clean.

  7. Place on a wire rack to cool completely.

  8. Ice with your favorite icing.

  9. Enjoy!