Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

INGREDIENTS (Nutrition)

• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 1/2 cup rice flour
• 1 cup cocoa powder, sifted
• 1 1/2 tablespoons xanthan gum
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 cup butter at room temperature
• 3/4 cup (packed) dark brown sugar
• 1 cup white sugar
• 3 eggs
• 2 egg yolks
• 2 teaspoons vanilla extract
• 1 1/2 cups buttermilk
• 5 ounces chocolate chips
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon heavy cream
  
  

  DIRECTIONS

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
• In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
• In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
• Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
• To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.