With a creamy sour cream chocolate frosting and a fudgy gluten free chocolate cake, this easy recipe really is The Ultimate Gluten Free Chocolate Cake Recipe. Perfect for birthday parties, holidays, celebrations, anniversaries or any moment that could be enhanced with cake!
Sometimes you're in lockdown and stuck at home with nothing to do and you suddenly decide you need to bake a cake.
So you pull the mixer down from the cupboard, set it up on the bench, get out all of the ingredients, preheat the oven, bake said cake and then decide it needs a magnificent frosting.
Only, you don't have that much butter, there's no cream or cream cheese in your fridge and you don't want to go to the grocery store in the middle of a COVID flare.... so you reach for the sour cream instead.
And you know what? Sometimes those last minute recipes turn out to be the best ones.
This chocolate cake is seriously good. It's rich and fluffy with a creamy, decadent frosting. You'd never know it uses sour cream (and if your fridge has no sour cream but you do have cream cheese, you can swap it for that!).
Smother it with sprinkles, cover it with smarties or your favourite lollies, let the kids get creative - the choice is totally yours.
But trust me, this pandemic chocolate cake is totally worth making.
So let me share the recipe with you >>
The Ultimate Chocolate Cake with Sour Cream Frosting (Gluten Free!)
Servings: makes one 8" cake
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
With a creamy sour cream chocolate frosting and a fudgy gluten free chocolate cake, this easy recipe really is The Ultimate Gluten Free Chocolate Cake Recipe. Perfect for birthday parties, holidays, celebrations, anniversaries or any moment that could be enhanced with cake!
Ingredients
For the Cake
- 120g butter, softened
- 1 cup (200g) brown sugar
- 2 eggs
- 1 1/2 cups (180g) gluten free plain flour
- 2 1/2 tsp baking powder
- 2/3 cup (65g) unsweetened cocoa powder
- 1 cup milk
For the Frosting
- 40g butter, softened
- 1 cup (100g) icing sugar/powdered sugar
- 1/2 cup (120g) full fat sour cream*
- 150g dark chocolate, melted
Instructions
For the Cake
- Preheat your oven to 160C/320F.
- Line an 8" cake tin (or 7x10" slice pan) with baking paper and set aside.
- In a mixer, beat your butter and sugar until light and fluffy.
- Add your eggs, beating until just combined.
- Sift in your flour, baking powder and cocoa powder and add your milk, stirring until your mix combines.
- Beat your cake batter for 3-4 minutes or until light and fluffy.
- Carefully pour your cake batter into your prepared pan, baking fr 40-50 minutes or until a skewer inserted into the centre of your cake removes clean (an 8" tin will take longer whilst a slice tin will bake faster).
- Once cooked, leave your cake to cool for 10 minutes before turning out onto a wire rack to cool completely.
For the Frosting
- Add your butter and icing sugar to your mixer and beat until no lumps of butter remain.
- Add in your sour cream, beating until combined.
- Whilst beating your mixture on a low speed, carefully add in your melted chocolate.
- Beat until your frosting is light and fluffy and the chocolate is mixed through.
- Spread your frosting over your cooled cake and decorate as desired.
Notes:
*This frosting does not taste like sour cream, however, if you're not a fan or don't have any you can replace this with 1/2 a cup of cream cheese.
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