Rich Chocolate Cake with Sour Cream Icing
6 oz. unsweetened baking chocolate
12 tablespoons (1 and 1/2 sticks) unsalted butter, softened
2 and 1/4 cups sugar
4 eggs
1 teaspoon vanilla
1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
Rounded ½ teaspoon xanthan gum
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cream plus 3/4 cup water (or 1 and 1/2 cups whole milk)
12-16 pecans or almonds for garnish
Preheat oven to 375 degrees. Grease three 9-inch circular pans.
Melt chocolate using double boiler or warmer tray. Cool. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in each egg separately; then beat in chocolate and vanilla. In a different bowl, whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, and salt. Add 1/4 cup of the dry mixture to the chocolate mixture, beating it in alternately with 1/4 cup cream/water (or milk), until all ingredients are combined.
Divide batter equally among pans and bake at 375 degrees for 15-20 minutes (convection oven: 12-16 minutes). Cakes are done when they separate from the side of the pan and a toothpick in the middle comes out clean. Cool for 10 minutes, then remove from pans. Ice with Sour Cream Chocolate Frosting.
Sour Cream Chocolate Frosting
1 (12 oz.) package semi-sweet chocolate chips
1 cup sour cream
1/8 teaspoon salt
Melt chocolate. Using a whisk, quickly stir in sour cream and salt. Frost cake while icing is warm, but not hot. Garnish with nuts.
Yield: 12-16 servings.
Cooking Tip: For a cleaner plate, when frosting a cake, place 2-inch wide strips of waxed paper slightly under the edges of the cake, overlapping so that all edges of the plate are protected. Ice cake, and then remove waxed paper.
12 tablespoons (1 and 1/2 sticks) unsalted butter, softened
2 and 1/4 cups sugar
4 eggs
1 teaspoon vanilla
1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
Rounded ½ teaspoon xanthan gum
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cream plus 3/4 cup water (or 1 and 1/2 cups whole milk)
12-16 pecans or almonds for garnish
Preheat oven to 375 degrees. Grease three 9-inch circular pans.
Melt chocolate using double boiler or warmer tray. Cool. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in each egg separately; then beat in chocolate and vanilla. In a different bowl, whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, and salt. Add 1/4 cup of the dry mixture to the chocolate mixture, beating it in alternately with 1/4 cup cream/water (or milk), until all ingredients are combined.
Divide batter equally among pans and bake at 375 degrees for 15-20 minutes (convection oven: 12-16 minutes). Cakes are done when they separate from the side of the pan and a toothpick in the middle comes out clean. Cool for 10 minutes, then remove from pans. Ice with Sour Cream Chocolate Frosting.
Sour Cream Chocolate Frosting
1 (12 oz.) package semi-sweet chocolate chips
1 cup sour cream
1/8 teaspoon salt
Melt chocolate. Using a whisk, quickly stir in sour cream and salt. Frost cake while icing is warm, but not hot. Garnish with nuts.
Yield: 12-16 servings.
Cooking Tip: For a cleaner plate, when frosting a cake, place 2-inch wide strips of waxed paper slightly under the edges of the cake, overlapping so that all edges of the plate are protected. Ice cake, and then remove waxed paper.
