Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13 inch baking pan. (5 minutes)

Recipe View In a medium bowl, whisk together the sorghum flour, tapioca flour, rice flour, sifted cocoa powder, xanthan gum, baking powder, and baking soda. Ensure all ingredients are well combined to avoid clumps. (10 minutes)

Recipe View In a large mixing bowl, cream the softened butter until light and fluffy using an electric mixer. Gradually add the dark brown sugar and granulated sugar, creaming until the mixture is light and airy. (7 minutes)

Recipe View Beat in the eggs and egg yolks one at a time, incorporating each fully before adding the next. Stir in the vanilla extract. (3 minutes)

Recipe View With the mixer on low speed, alternately add the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix. (5 minutes)

Recipe View Pour the batter into the prepared pan and spread evenly. (2 minutes)

Recipe View Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. (35 minutes)

Recipe View Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)

Recipe View To prepare the icing, melt the semi-sweet chocolate chips in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth. (5 minutes)

Recipe View Remove from heat and let the melted chocolate cool slightly until warm to the touch. Stir in the sour cream and vanilla extract until well combined. Add the heavy cream, one tablespoon at a time, until the icing reaches your desired consistency. (3 minutes)

Recipe View Once the cake is completely cool, spread the chocolate icing evenly over the top. (5 minutes)