This is my favorite chocolate cake recipe I’ve tried. It comes out super moist with perfect flavour. Taste testers agree you can’t tell it’s gluten-free.
For my cake I used Maraschino cherries and cherry whiskey. I also love using peaches and peach schnapps. Try your favorite fruit and coordinating liqueur.
The recipe makes 3 – 9 in cakes, or 2 – 8 in cakes and a dozen cupcakes.
1 C. GF cocoa
1 C. Boiling Water
1 C. butter softened
2 1/2 C. sugar
4 Eggs (warmed to room temp)
2 tsp GF vanilla extract
3 C. Namaste Perfect Flour Mix
2 tsp baking soda
1/2 tsp GF baking powder
1/2 tsp salt
1 C. sour cream warmed to room temp
Dissolve cocoa in water; let stand until cool.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each. Add vanilla.
Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well.
Add cocoa mixture; beat well.
Pour into three greased and floured 9-in. round baking pans.
Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
1/2 C. whipped cream
1/2 C. sour cream
1/4 C. Confectioners sugar
1 tsp schnapps
Double recipe for this cake
Whip everything until stiff peaks form.
28 oz can fruit of choice drained. 6 or 7 slices reserved, the rest chopped
double batch frosting
three 9 in cakes
1/4 c. schnapps
Place first cake layer on board and brush with schnapps. Slather a dollop of frosting over top. Layer with 1/2 diced peaches.
Place next cake layer. repeat. Schnapps, frosting, peaches.
Place top layer. Brush with schnapps and frost the rest of the cake. Place whole peach slices on top.