Super-moist chocolate cake from Baked to Perfection: Delicious Gluten-Free Recipes, with a Pinch of Science (page 46) by Katarina Cermelj

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on September 19, 2021

    This is a very good chocolate cake. I used her baking mix flour combo #1, subbing a millet flour/oat flour blend for the corn flour which is mysteriously out at all the stores right now. Using standard American 8" round pans, and I realized when about to pan up the batter that I think her British pans may be deeper than ours - I quickly decided to make it a 3 layer cake, and glad I did - the pans were full after baking. If you wanted a 2 layer cake I'd do a 9" round instead. Baked for 25 minutes due to the decrease in mass. Rather than her plain chocolate frosting I subbed in the chocolate peanut butter frosting from the cupcakes chapter - made 3/4 of the recipe and it was plenty for the 3 layers. She REALLY likes her some frosting! But it was all very tasty and definitely a repeat. I could tell it was a gluten free cake - there's just no way the texture is exactly the same as a gluten-full cake - but I was also a pastry chef for 20 years. It's still very good.

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