Rich Chocolate Cake

From the Food Allergy Gourmet Cookbook, "Let's Bake"

This is my most requested cake for birthdays, holidays, school functions and just everyday! Kids and adults love the rich chocolate flavor. I love that it is easy to make, rises perfectly, and is sturdy enough to frost. There are never any leftovers with this one! If you prefer a single layer cake, bake the batter in a 13”x9”x2” pan. Freeze cupcakes and defrost for birthday parties.

The recipe for the Food Allergy Gourmet Basic Flour Mix is included in "Let's Bake!" and is also available premixed for your convenience from the Food Allergy Gourmet.

3 oz dairy free unsweetened chocolate (see note)
1 3/4 cups Food Allergy Gourmet Basic Flour Mix (see above)
1/4 cups corn starch
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons cocoa powder
3/4 cup brown sugar
1/2 cup white sugar
3/4 cup shortening
2 tablespoons dry egg replacer mixed with 6 tablespoons water
2 teaspoon vanilla
1/4 teaspoon artificial butter flavor (optional)
1 cup rice milk
1/2 cup water
Rich Chocolate Frosting (page 113)
Equipment: Two 9”x2” round layer cake pans, parchment paper, wire cooling rack.

Preheat the oven to 350 degrees. Grease two 9”x2” cake pans and line the bottom of each pan with a circle of parchment paper. Use an oven thermometer to make sure the oven is the correct temperature.
Break the chocolate up into pieces and place in a microwavable bowl. Microwave on high for one minute. Stir the chocolate and heat on high for another 10 seconds. Stir the chocolate. If it is not melted, heat on high for another 10 seconds, and then stir. Continue until the chocolate is just melted. Do not let it boil, or it will become grainy and unusable.
Whisk together the Basic Flour Mix, corn starch, baking powder, baking soda, salt and cocoa powder in a bowl. Combine the rice milk, water, vanilla and artificial butter flavor, if using, in a bowl or cup.
Use a mixer to cream together the sugars and shortening until the mixture is light and fluffy. While the sugars and shortening are creaming, whisk together the dry egg replacer and 6 tablespoons of water. Slowly add the egg replacer to the creamed mixture.
Stop the mixer and scrape down the sides. Turn the mixer back on low and add 1/3 of the dry ingredients. Mix until just combined and add 1/3 of the wet ingredients. Stop the mixer and scrape down the sides. Repeat until all the ingredients have been added.
Divide the batter between the two prepared pans. Pick the pans up and drop them on the counter a few times to release air bubbles. Bake side by side for about 30 minutes, or until a toothpick inserted into the middle comes out clean. Don’t peek while baking!
Cool the pans on a wire rack for about 10 minutes. Flip the cake out onto a plate or another flat surface. Then flip it back over onto the serving plate.

Cool completely. Frost the top of the bottom layer. Top with second layer of cake. Spread frosting on top and sides of cake.Note – Read labels carefully. Some unsweetened chocolate contains dairy. If you can’t find dairy free unsweetened chocolate, substitute 3 tablespoons cocoa powder and 1 tablespoon shortening for each ounce of chocolate. This recipe will require 9 tablespoons of cocoa powder and 3 tablespoons of shortening.

Note – This cake can also be baked in a 13”x9”x2” pan. To make cupcakes, line a muffin pan with paper or foil liners and fill 2/3 full. Bake for 25-30 minutes.

Rich Chocolate Frosting

The addition of the unsweetened chocolate adds a richness and deep chocolate flavor to this frosting. If you don’t have any, just add an extra 2 tablespoons of cocoa powder.

1/2 cup shortening
1/2 ounce unsweetened chocolate
pinch salt
3 cups powdered sugar, plus additional if needed
2/3 cup cocoa powder
6 tablespoons rice milk
1 1/2 teaspoon vanilla extract
1/4 teaspoon artificial butter flavor (optional)

Crush unsweetened chocolate into pieces and microwave on high for one minute. Stir, and then microwave for another 10 seconds and stir. Repeat until chocolate is melted. Add chocolate and shortening to the bowl of a mixer and beat until creamy.
Add one cup of powdered sugar, coca powder, salt, vanilla and two tablespoons of rice milk. Mix until creamy. Gradually add the remaining 2 cups of powdered sugar and rice milk.
Add more milk or powdered sugar as needed to reach the desired consistency.