Chocolate fudge cake

October 26, 2009

If there’s one thing I can’t live without, it’s chocolate cake. There’s no need to apologetically explain, “it’s gluten-free,” before you serve this cake.  Nobody will know! You definitely ought to use a decent quality cocoa powder for your chocolate desserts, and my all-time favorite is Hershey’s natural or special dark cocoa. Adding the hot liquid at the end helps to bring out the cocoa’s flavor. For the frosting I usually make Hershey’s “Perfectly Chocolate” Chocolate Frosting. And don’t worry, you won’t taste any coconut.

  • 1 C packed brown sugar
  • 1 C white sugar
  • ¾ C cocoa
  • 1 C sorghum flour
  • ½ C tapioca flour
  • ½ C cornstarch
  • 1 T baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 2 eggs, slightly beaten
  • 1 ¾ C coconut milk (1 14z can), divided into 1 C and ¾ C
  • ½ C (1 stick) melted salted butter
  • 1 tsp vanilla
  • 1 tsp almond extract

Preheat the oven to 350 degrees and butter a 9 x 13 pan or two 9″ round pans. In a large mixing bowl, thoroughly combine the sugars, flours, cocoa, baking powder and soda, salt and xanthan gum. Add the eggs, 1 C of coconut milk, the melted butter, the vanilla and the almond extract. Mix until thoroughly combined (I just use a wooden spoon). Heat the remaining coconut milk in the microwave until it is about boiling, approximately 1 minute. Stir the hot coconut milk into the batter and mix thoroughly. Pour the batter into the prepared pan(s).

Bake on the middle rack of the preheated oven, 35 to 40 minutes for the 9 x 13 pan, or about 30 to 35 minutes for the round pans, or until the center is firm to the touch and a toothpick comes out clean.

Cool completely and frost.

*If you would like a little lighter cake, substitute boiling water for the last 3/4 C of hot coconut milk.

**You can add a 1/4 C of almond meal if you would like for extra flavor (but it will make the cake a little bit denser).

***For a special twist, try adding 1 tsp of cinnamon and 1 T of ground ancho chili powder to the batter.

****For a non gluten-free cake, substitute 2 C of all-purpose flour for the sorghum, tapioca, and cornstarch. Take the baking powder down to 2 tsp and omit the xanthan gum. Use an electric mixer to mix the batter as you add the liquid.

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