Dark Chocolate Gluten Free Cake (AKA Penny Wolfe Cake)
Servings 10
Ingredients
- 2 1/4 cups gluten free flour with xanthum gum* (294 grams)
- 1 cup cocoa powder (85 grams)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 cups sugar
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 2/3 cup vegetable oil or coconut oil, melted
- 1 teaspoon vanilla
- 1 cup milk, room temperature
- 1 cup water, boiling
Instructions
- Preheat oven to 350°. Prepare two 8” cake pans by greasing them and lining the bottoms with rounds of parchment paper.
- In a large bowl sift together the flour, cocoa, baking powder and baking soda
- Add the granulated sugar and salt, whisk together.
- Add the eggs, oil, vanilla and warmed milk. Whisk together until the batter is smooth and without lumps.
- Add the boiling water and mix together until batter is completely incorporated. It will be extremely runny!
- Pour the batter into the prepared baking pans distributing it evenly between the two. Bake the cakes in the center of the oven for 35-40 minutes or until top springs back when gently touched or toothpick inserted in the center comes out clean.
- Allow cakes to cool before frosting.
Notes
*1/2 teaspoon xanthum gum will be needed if your gluten free flour blend doesn't have it already included in the mix.