Darn Good Chocolate Cake Gluten Free Recipes

Steps:

• Preheat oven to 350°F.
• Grease 2 9-inch round cake pans.
• Dust with flour and tap out the excess; set pans aside.
• Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop and scrape down the sides of the bowl.
• On medium low speed, continue to blend for 2-3 minutes more.
• The batter will be very thick and should look well combined.
• Pour batter into prepared pans and smooth it out.
• Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
• Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
• Allow to cool in the pans on a wire rack for 20 minutes.
• Now is the time to start preparing your frosting.
• Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
• When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.

Steps:

• Preheat oven to 350 degrees F.
• Grease cake pan. 9x13".
• Dust with flour and tap out the excess.
• Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop and scrape down the sides of the bowl.
• On medium low speed continue to blend for 2-3 minutes more.
• The batter will be very thick and should look well combined.
• Pour batter into prepared pan and smooth it out.
• Bake for 27-32 minutes.
• Frost with favorite frosting.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
• Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
• Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
• While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything's included.
• Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.