Gluten Free Chocolate Cake

This German chocolate cake recipe is 100 percent gluten-free and wheat-free. Who doesn’t like a nice piece of delicious chocolate cake? You have come to the right place if you’re looking for a truly delightful gluten-free dessert – a gluten-free and wheat-free chocolate cake recipe suitable for those with wheat sensitivities or those who are celiac. This gluten-free chocolate cake recipe uses rice flour instead of wheat flour, and you can get a good and cheap supply of rice flour from your local Indian or Asian shop.

Ingredients:

•     100 grams sweet chocolate
•     1/2 cup boiling water
•     6 eggs, separated
•     2 cups sugar, divided
•     1 cup butter
•     1 tsp real vanilla essence
•     2 cups rice flour
•     2 tbsp corn starch
•     1 tsp baking powder
•     1 tsp baking soda
•     1/2 tsp salt
•     1 cup buttermilk

Preparation:

• Melt chocolate in boiling water (two pots or pans) and cool.
• In small mixing bowl beat egg whites until frothy. Add 1/2 cup sugar and heat until stiff but not dry. Set aside.  NOTE: you want to beat the egg whites and sugar until stiff, do not heat.
• Using large mixing bowl, cream butter with remaining sugar and vanilla until fluffy.
• Add egg yolks and beat well. Blend in the chocolate.
• Sift flour with cornstarch, baking powder, baking soda and salt.
• Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
• Fold in beaten whites.
• Pour into three 8-inch or 9-inch layer pans lined on bottom with paper.
• Bake at 350 degrees F., about 30 minutes or until done.
• Cool.

Special Notes:

• This recipe in terms of the rice flour represents a decent replacement for the wheat variety, I have found that the flour change makes little difference to taste.
• Be sure to put a baking sheet on the rack underneath your cake pans.
• This recipe rises a fair bit and can easily overflow.
• Enjoy and share this great recipe!