The Classic: Chocolate Cake

July 17, 2013

I love this recipe. It's moist, beautiful, and not too sweet. It works well as a sheet cake, in a cake pan, as cupcakes, or in a dutch oven over the coals.

Chocolate Cake

1/2 c melted butter
10 tbl cocoa powder
2-4 tbl pero (optional)
1 3/4 c sugar (if you like it sweeter, add another 1/4 c)
4 eggs (make sure the butter has cooled slightly before adding the eggs)
1 c half and half or cream
1 tbl vanilla
2 c flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c hot water (this comes last)

combine the butter, cocoa powder, and sugar, mix well, then add the rest of the wet ingredients (except hot water). Combine dry together and add to wet. Then add hot water and mix well. Pour into greased pan (or dutch oven) and bake at 350 for 30-35 minutes. Dutch oven will probably be less time, depending on the heat of the coals.

Flour:

1 c potato starch
1/4 c tapioca flour
1/2 c almond flour
2 tbl brown rice flour
1/4 c oat flour
1 tsp xanthan gum

**NOTE: Altitude affects gluten-free baking more than regular baking. Please see the attached link for help in making adjustments.

This is quite a wet batter. I always get worried when I make it, thinking that it will be too runny, but it's suppose to be runny. Especially when you add the hot water, it looks like the batter is ruined, but just keep mixing and it should look about this consistency. If it looks much runnier than this, though, just add a little more potato starch.