Chocolate Cake

This is a chocolate version of my ‘Vanilla Cake’ post.  I made this for my first anniversary at work.  I ‘glued’ Lindt chocolates, Reese’s balls, After 8 mints and whatever other chocolates on the cake with ganache.  I also poured the ganache over the cake instead of icing it.  The filling was caramel butter cream and nut fudge icing.  Other than the Lindt chocolates and Cadbury chocolate fingers, it was all GF!

 

Chocolate Cake

2 cups sugar

1 cup butter, melted

4 eggs

4 tablespoons vanilla

1 3/4 cups rice flour

2/3 cup potato starch

1/3 cup tapioca

1/2 cup cocoa

1 teaspoon xantham gum

2 teaspoons baking powder

1 cup milk

Directions

Preheat oven to 350°F. 

Combine sugar and melted butter in a mixing bowl and beat at medium speed, until creamy.  It takes a few minutes.  Add eggs, one at a time, beating after each addition.  Add vanilla and beat again.

Stir together flours, cocoa, xantham and baking powder.  Gradually add flour mixture alternating with milk to the butter mixture, beating at a low speed until well mixed.

Pour batter (it actually pours, but it is a little sticky) into a greased and floured bundt pan.  Bake for 50 to 60 minutes.

My sister calls the corners of the cake ‘The 1000 Calorie Corner’.  Each Lindt ball has 80 calories!