Chocolate Layer Cake

Name: Chocolate Layer Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 22
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 94 grams brown rice flour (about 3/4 cup; such as Bobs Red Mill); 118 milliliters canola oil; 2 larges eggs; 237 milliliters granulated sugar; 118 milliliters light butter, softened; 414 milliliters 1% low-fat milk, divided; 5 Tbsps 1% low-fat milk; 177 milliliters 4.35 ounces potato starch (about; 1 liters sifted powdered sugar; 1 teaspoons salt; 237 milliliters semisweet chocolate chips; 118 milliliters 2.1 ounces tapioca flour (about; 177 milliliters unsweetened cocoa; 1 Tbsp vanilla extract; 1 teaspoon xanthan gum (such as Bobs Red Mill)

Chocolate Layer Cake might be just the dessert you are searching for. One serving contains 354 calories, 3g of protein, and 13g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 22. It is a good option if you're following a gluten free diet. This recipe from My Recipes requires butter, baking soda, powdered sugar, and salt. From preparation to the plate, this recipe takes about 45 minutes. If you like this recipe, you might also like recipes such as The Dark Knight Cake (Triple Chocolate Layer Cake), 4 Layer Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Ganache, and Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting.

Instructions

Preheat oven to 35

Equipment you will use

Oven

To prepare cake, heat 3/4 cup milk in a small saucepan over medium-low heat 2 minutes or until warm; add chocolate chips, stirring until smooth. Cool.

Ingredients you will need

Chocolate Chips

Milk

Equipment you will use

Sauce Pan

Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife.

Ingredients you will need

Brown Rice Flour

Tapioca Starch

Equipment you will use

Measuring Cup

Knife

Combine flours and next 4 ingredients in a bowl; stir with a whisk.

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Whisk

Bowl

Combine eggs and next 3 ingredients in a bowl; beat with a mixer at low speed until blended.

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Egg

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Blender

Bowl

Add chocolate mixture, beating until blended.

Ingredients you will need

Chocolate

Add flour mixture alternately with remaining 1 cup milk, beginning and ending with dry ingredients; beat until smooth.

Ingredients you will need

All Purpose Flour

Milk

Pour batter evenly into 2 (9-inch) round cake pans coated with cooking spray and lined with parchment paper.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on a wire rack.

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Wire Rack

Oven

To prepare frosting, combine powdered sugar and cocoa in a large bowl; stir with a whisk.

Ingredients you will need

Powdered Sugar

Frosting

Cocoa Powder

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Whisk

Bowl

Combine milk and vanilla.

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Vanilla

Milk

Place butter in a separate bowl; beat with a mixer at medium speed until creamy.

Ingredients you will need

Butter

Equipment you will use

Blender

Bowl

Add powdered sugar mixture alternately with milk mixture, beating well after each addition until spreading consistency.

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Powdered Sugar

Milk

Place 1 cake layer on a plate; spread with 1 cup frosting. Top with remaining cake layer.

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Frosting

Spread

Spread remaining frosting over top and sides of cake.

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Frosting

Spread

Garnish with raspberries and mint sprigs, if desired.

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Raspberries

Mint

Somebody get me a glass of milk! I almost forgot what chocolate cake tastes likethanks for the reminder. Although a lot of gluten-free desserts turn out dry, this cake was very moist. The icing was definitely the "icing on the cake"! Very rich and the perfect complement to the cake. Roxanne D. Osborne

Ingredients you will need

Chocolate

Icing