Friday, July 5, 2013

Delicious and Moist Black Chocolate Cake Recipe


Black Chocolate Cake


This cake recipe is not just gluten-free but nut-free and dairy-free as well.  It is not a sweet cake so it can be paired with a sweeter icing without a problem.  I like mine with a rich dark chocolate buttercream icing....yum!
     2 cups Le Garden Bakery's Quick Mix All-purpose Flour (GF)
     2 cups Sugar
     2 teaspoons Baking Soda
     2 teaspoons Baking Powder
     1 cup Cocoa Powder (Dutch Processed)
     2 cups Boiling Water
     2/3 cup Palm Shortening (Spectrum brand)
     2 eggs
     2 teaspoons Vanilla
  1. In a mixing bowl combine: Flour, Sugar, Baking Soda, Baking Powder, Cocoa Powder (sifted)
  2. Preheat oven to 350 degrees. In a saucepan boil water and add shortening and melt.
  3. Add liquid to the flour mixture and stir or mix on low speed.  
  4. Once it stops steaming add the eggs and vanilla and mix until combined on medium/ low speed.
  5. Pour into prepared cake pans or muffin tin.  Bake for 30 minutes or until a knife comes out clean.
  6. Top with your favorite icing and enjoy!