Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 1/2 cup rice flour
• 1 cup cocoa powder, sifted
• 1 1/2 tablespoons xanthan gum
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 cup butter at room temperature
• 3/4 cup (packed) dark brown sugar
• 1 cup white sugar
• 3 eggs
• 2 egg yolks
• 2 teaspoons vanilla extract
• 1 1/2 cups buttermilk
• 5 ounces chocolate chips
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon heavy cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C). Grease two 9-inch round cake pans with a little of the butter.

2. Whisk the sorghum flour, tapioca flour, rice flour, cocoa powder, xanthan gum, baking powder and baking soda together in a bowl.

3. Beat the butter with the dark brown sugar and white sugar until light and fluffy, about 3 minutes.

4. Beat in the 3 eggs one at a time, then the 2 egg yolks and 2 teaspoons vanilla extract until smooth.

5. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Start and finish with the dry ingredients and mix until just combined.

6. Divide the batter between the pans and bake 30 to 35 minutes, until set and a toothpick inserted in the center comes out clean. Cool 10 minutes, then turn out onto a rack to cool completely.

7. For the icing, melt the chocolate chips with the heavy cream in a bowl over a pan of simmering water, or in the microwave in 20-second bursts, stirring until smooth. Stir in the sour cream and 1/2 teaspoon vanilla extract.

8. Let the icing cool and thicken for 15 to 20 minutes. Place one cake layer on a plate, spread with icing, top with the second layer, then ice the top and sides.