GLUTEN-FREE DOUBLE CHOCOLATE CAKE

This cake has been an evolution of sorts...  Over the last year I've baked this one up time and again; and then again a different way.  Every time I've had any to share, the comments I get are, "GLUTEN-FREE???  Are you sure?  This is the BEST cake!". 

I have to say that this my newest favorite go-to dessert when family night rolls around or a birthday cake is requested.  I will have photos with this post of the 3 different ways to bake this homemade GLUTEN-FREE cake up!

And, while we are talking about food intolerances or allergies... technically this is a GLUTEN-FREE and DAIRY-FREE cake if you keep ice cream off of it.  But if you don't have to avoid dairy --- then I DEMAND you serve this with vanilla ice cream and a hard-shell chocolate syrup!  My apologies to the DAIRY-FREE ladies and gentlemen... you will be missing out.    

NOTE:  The easiest of the 3 ways to bake is the bundt - and it maintains a DAIRY-FREE status until you put ice cream on top of it.

Without any more of a delay... I'm finally getting this one on the blog for y'all!!!  And I've included all of my "quick tricks" - I'm excited for you to try it.


PREP  WHATEVER  BAKING  PAN(S)  YOU'RE  GOING  TO  USE:

Large Bundt:
Preheat your oven to 325 for the LARGE bundt cake pan.  Grease your LARGE bundt evenly with cooking spray, and then dust your cake pan with sugar.

Mini-Bundt:
OR - Preheat your oven to 350 for mini-bundt cake pan.  Grease your mini-bunt cake pan evenly with cooking spray, and then dust your mini-bundt cake pan with sugar.

2 - 9 inch Cake Pans: OR - Preheat your oven to 350 for two nine inch cake pans.  Grease your 9 inch cake pans with refined coconut oil, and then dust your cake pan with sugar.

  
A NOTE BEFORE YOU START:  

A trick I always use to make prep "room temperature" eggs on the fly - 
Place eggs in medium size bowl and run warm/not-too-hot water over eggs.  
Let them soak in the warm/not-too-hot water while you prep the rest of the cake ingredients.



INGREDIENTS:

2 eggs, large and room temperature, beaten - set aside 
(READ ABOVE: "a note before you start")

2 Tablespoons DARK cocoa powder
1 Cup boiling water

2 Tablespoons vanilla, pure extract
1/2 Cup vegetable oil
1/2 Cup ice-COLD water

2 Cups GLUTEN-FREE flour mix
3/4 Cup,  AND  2 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 Cup granulated sugar
1 Cup DARK brown sugar, packed  
NOTE: light brown sugar is just fine! I prefer the DARK when I can find it...



GLUTEN-FREE  FLOUR  MIX:

3 cups Bob's Red Mill RICE FLOUR
1 1/2 cups Bob's Red Mill TAPIOCA FLOUR
3/4 cup Bob's Red Mill POTATO STARCH
1 heaping Tablespoon Bob's Red Mill XANTHAN GUM
1/2 Tablespoon salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)



TO  PREP  THE  CAKE:

In a medium bowl, whisk together boiling water and DARK cocoa powder.  
Set aside to cool.

In a large mixing bowl combine gluten-free flour mixture, unsweetened cocoa powder, salt, baking soda, baking powder,  granulated sugar, and either DARK or light brown sugar (I like DARK!).  

Mix dry ingredients until well combined.
Make a void in the center for wet ingredients to be poured. 

In a small bowl, whisk together eggs.  
Add iced COLD water, vanilla, and vegetable oil.

Pour the DARK cocoa powder and boiling water mixture (now cooled...) into the center void of the dry ingredient bowl.  Add egg mixture and stir until JUST BARELY combined and all the dry ingredient mixture is wet.  

Set aside for 5-10 minutes.

Gently finish combining ingredients that may still be dry.

Pour evenly into your baking pan(s) of choice.



TO  BAKE  with LARGE  BUNDT:    Bake at 325 for 55 minutes or until cake tester comes out clean.  Let cool for 15 minutes and then bump out onto a cooling rack.  Serve hot with ice cream and a "hard shell" chocolate syurp.


TO  BAKE with Mini- Bundts:    Bake at 350 for 20-25 minutes or until cake tester comes out clean.  Let cool for 10 minutes and then bump out onto a cooling rack.  Serve hot with ice cream and a "hard shell" chocolate syrup.


TO  BAKE with 9-inch pans:    Bake at 350 for 25-30 minutes or until cake tester comes out clean.  Let cool for 10 minutes and then bump out onto a cooling rack.  Let cool completely and frost with chocolate frosting.

Boiling water actually means "boiling water"...
Make sure you see bubbles BEFORE
you add it to your DARK cocoa powder.

Ice water actually means "ice water"...
use your ice cubes people!  I usually start this first
before getting the dry ingredients going.

When you're ready to combine with vanilla 
and vegetable oil, dump out what's left 
of your ice cubes, drain off the extra water 
to measure out your 1/2 cup of literal "ice water".

Combine all your dry ingredients into a large bowl.

Make a void or well in the center of your dry
 ingredients as shown in the previous photo.

Add your boiling water and DARK cocoa 
mixture to the center and mix just slightly.

Combine your vanilla, ice water, and oil with your 
room-temperature, beaten eggs;
then add to the mixture into your large bowl.

Mix gently until all dry ingredients are combined and wet.

Let mixture sit and rest for 5-10 minutes.

The large bunt cake is perfect to serve hot from the oven
with vanilla ice cream, hard-shell chocolate syrup, and
with fresh strawberries over the top.

Mini-bunt cakes with peanut butter cup centers.

12 year-old Payton Olivia
practicing her cake decorating skills.

CLICK  LINK  FOR:     Mama Jo's Ultimate Chocolate Frosting


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BLOG POST PHOTOS BY:  Gavin Morgan Davis
Photos Edited By:  Mama Jo