It is now a month before Christmas so I am thinking that I will pump out quite a few new recipes for everyone for the holidays.
In fact, I will not be writing stories of my days, or life being gluten free. I figure, we all have so much to get done in the next 30 days that I will just share new recipes with you all.
We can always catch up after the new year. I am sure I will yap at times about thoughts I have, or some event that I want to share, but mostly it will be recipes.
So in keeping with this thought process here is a new recipe.
It is an easy one (I tend to like those kind) but one that may come in handy with the holidays approaching. I think this is a great cake to bring to a potluck, a school function, to the office for a co-workers birthday celebration, or like me, a dessert when you are having company.
What’s great about this cake is you can jazz it up, after it’s baked, when you are serving it.
I made caramel sauce and poured the warm sauce over the cake and then topped it with a mound of whipping cream. So good!
How about a warm cherry sauce poured over with a side of whipping cream and then dark chocolate shavings? Black Forest cake anyone?
How about a little raspberry jam under the cake and then topped with fresh raspberries?
You decide. That’s what I love about this cake.
Go ahead, make it today, you’ll be happy with it!
Gluten Free Dark Chocolate Sheet Cake
- 1/2 cup tapioca starch
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1 cup dark chocolate gfree cocoa
- 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 1 1/2 tsp xanthan gum
- 3/4 cup room temperature butter
- 3/4 cup dark brown sugar
- 1 cup cane sugar
- 3 eggs
- 2 egg yolks
- 2 tsp gfree vanilla
- 1 1/2 cup buttermilk
- 1 cup dark chocolate chips gluten-free
- Spray and line a 8×11 pan cake pan with parchment paper.
- Preheat oven to 350 degrees.
- In a large bowl, whisk the sorghum flour, br rice flour, and tapioca starch.
- Add cocoa, baking powder and soda.
- Whisk again to combine.
- In stand mixer, beat butter until creamy.
- Add brown plus cane sugar and beat until fluffy.
- Add eggs, plus egg yolks one at a time, mixing on low speed.
- Add vanilla also.
- Once mixed, on slow speed add dry ingredients as well as the buttermilk.
- Turn to medium speed and beat for a minute.
- Remove bowl from mixer and mix in chocolate chips.
- Pour batter into pan and spread evenly.
- Bake 30-40 minutes until cake is done.