Gluten Free Chocolate Speckled Cake

I have always loved to bake – fresh bread is the best!  But about 10 years ago I found out that I was allergic to gluten.  For awhile I stopped baking completely since I couldn’t enjoy  any of the things that I loved to make.  But after being left out of so many celebrations, since I couldn’t eat the usual treats, I decided it was time to do some recipe searching.

For any of you out there that have friends, or relatives, that are on restricted diets because of food allergies – you know how difficult it is to find recipes that taste good!  Plus, a lot of gluten free recipes tend to have different flour combinations, which can be expensive and time-consuming to mix.   Luckily, I found Glutenfreeda and all of their recipes use the same gluten free mix that you can buy, and they taste great. . .woohoo!

Chocolate Speckled Cake Adapted from Glutenfreeda.com

8 ounces semisweet chocolate

1 ½ cups sugar

1 ½ cups gluten free flour (Gluten Free Pantry French Bread & Pizza Mix)

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup milk

½ cup sour cream

½ cup canola oil

2 large eggs

Preheat the oven to 350 degrees.

Melt the chocolate in a microwave-safe bowl for 1-2 minutes – until almost completely melted.  Continue stirring until completely melted.  Set aside to cool.

In a large bowl, mix the sugar, flour, baking soda, baking powder, and salt together.  Set aside.

In a large (4-cup liquid measuring cup), measure the milk and oil.  Add in the ½ cup sour cream, and then beat in the 2 large eggs. Stir in the chocolate.  Add some of the chocolate while it’s still quite warm (whisk quickly!)– the chocolate will harden into shards – thus the speckled part of the cake.

Slowly add more melted chocolate to the batter and whisk quickly until combined.

Add the wet ingredients to the dry and stir until combined well.

Pour into two 9-inch cake pans lined with parchment, and coated with nonstick spray.

Bake for 25-30 minutes, or until a toothpick comes out clean.

Let cool in the pan for 10 minutes before turning out onto a cooling rack.

Frost the cake with your choice of frosting, or sweetened whip cream and chocolate ganache (like the picture).

Linking to I Heart Nap Time

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