Delicious Chocolate Cake with White Frosting

Delicious Chocolate Cake with White Frosting

Enjoy this delicious chocolate cake layered with white frosting – perfect for dessert.

Prep Time

30

Minutes

Total Time

2:15

Hrs:Mins

Makes

12

servings

Cake
1
tablespoon sweet white sorghum flour
1/2
cup sweet white sorghum flour
3/4
cup potato starch flour
1/2
cup white rice flour
1/2
cup tapioca flour
1/4
cup garbanzo and fava flour
1/2
cup unsweetened baking cocoa
1
teaspoon xanthan gum
1
teaspoon guar gum
1
teaspoon gluten-free baking powder
1
teaspoon baking soda
1/2
teaspoon salt
3/4
cup sunflower or canola oil
1
cup brewed coffee (room temperature)
3
eggs
1 1/2
cups granulated sugar
2
teaspoons apple cider vinegar
2
teaspoons pure vanilla
Frosting
1
cup melted ghee or sunflower or canola oil
2
teaspoons pure vanilla
1/8
teaspoon salt
4
cups gluten-free powdered sugar
2
tablespoons almond milk, soymilk or regular milk
  1. Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray (without flour); sprinkle with 1 tablespoon sorghum flour.
  2. In medium bowl, mix 1/2 cup sorghum flour, the remaining flours, the cocoa, xanthan gum, guar gum, baking powder, baking soda and 1/2 teaspoon salt with whisk; set aside. In large bowl, beat oil, coffee, eggs, granulated sugar, vinegar and 2 teaspoons vanilla with electric mixer on low speed until frothy. Gradually add flour mixture, beating on medium speed until well blended. Divide batter evenly between pans.
  3. Bake 40 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 30 minutes. Remove cakes from pans to cooling racks; cool completely, about 30 minutes.
  4. In medium bowl, beat ghee, vanilla and 1/8 teaspoon salt with electric mixer on medium speed. Gradually add powdered sugar and milk, beating until thickened. Beat 4 minutes longer or until frosting is fluffy. On serving plate, place 1 cake layer; spread with frosting. Top with second cake layer; spread frosting over top and side of cake.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Coffee brings out the taste of chocolate, and brewed coffee is the secret ingredient in this cake. If you prefer, you can substitute 1 cup of water or, better yet, sparkling water.
Garbanzo bean flour adds fiber to a gluten-free diet; one serving of the cake is a good source of fiber.
Tips
Vinegar in a cake? In gluten free baking, we need all the help we can get to end up with the highest-rising cake. The vinegar gives the baking powder a little “kick” and balances the flavors. Don’t worry, you won’t taste it!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 700
    • (Calories from Fat 310),
  • Total Fat 34g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 290mg;
  • Total Carbohydrate 92g
    • (Dietary Fiber 3g,
    • Sugars 64g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 4 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 6 1/2 Fat;
    Carbohydrate Choices:
    • 6;
    *Percent Daily Values are based on a 2,000 calorie diet.