Dark Chocolate Cake

I loved this cake.

Why?

Because it was yummy. Was. Notice the past tense there. Meaning, it’s gone now. Where did it go?

I haven’t a clue.

I. Love. Chocolate. Cake.

There. The honest truth comes out! If you don’t believe it, count how many chocolate cake recipes I have. Then you’ll believe it.

I can’t really say which chocolate cake recipe is best. I would have to have a taste test. And that would be a pain, cause I would have to make all those cakes. And I don’t have time for that.

So you’ll just have to content yourself with making a taste test yourself. Or eating this one. Cause I can vouch for this one’s deliciousness.

But anyway, I made this recipe because I wouldn’t feel human making a dark chocolate cupcake recipe and no dark chocolate cake recipe.

I mean, think about it. That would be crazy. That would be a crime.

And we wouldn’t want that, would we?

So enjoy.

Serves: 10 people…NOTE: Only serves 8 hungry people.

Time: 1 hr 10 minutes. Prep time, 15 minutes; Cook time, 40-5o minutes.

Dry Ingredients

2 cups sugar (I used organic fine-ground cane sugar and it turned out fine)

1 cup rice flour

¾ cup cornstarch

½ teaspoon xanthan gum

½ cup extra dark cocoa

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

Wet Ingredients

2 eggs

1 cup milk

1 cup coffee

½ cup melted butter (you can also use olive or grapeseed oil)

2 teaspoons vanilla extract

 

Heat the oven to 350 degrees F. Grease a round 12 inch springform pan, a 9 by 13 inch glass pan, OR 2 9 inch springform pans (for a 2 layer cake)

In the bowl of your mixer, beat the dry ingredients until blended.

Add the wet ingredients and beat until blended.

Pour the cake mix into the prepared pan(s).

If you are making the cake with the two nine inch pans or the glass pan, cook for forty minutes.

If making with the 12 inch round pan, cook for about 50 minutes.

Cake is done when it feels firm to touch.

You can dust this with powdered sugar or frost it. Either way it’s good.

For frosting you can use Mom’s Cream Cheese Frosting or the recipe below:
Soft Vanilla Frosting

½ cup (1 stick) butter, melted

2 tablespoons milk

½ teaspoon vanilla extract

2 cups (plus or minus) powdered sugar

 

Melt the butter.

In the bowl of your electric mixer, beat the milk, butter, vanilla extract, and 1 cup of sugar together until blended.

Slowly add the second cup of sugar, until frosting reaches desired consistency. If it still isn’t exactly the way you want it, add more sugar.