If you are looking for a moist, rich and somewhat sophisticated chocolate cake- you have come to the right place. My step mother made this cake for a holiday gathering and my wife raved that it was incredible. Somewhat jealous of her experience, I got the recipe and modified it to be gluten free. I was sold after the first bite and the wife proclaimed my version was even better than the original, though admittedly she is somewhat biased. —flourishglutenfree
room temperature butter
large room-temperature eggs
sweet rice flour
potato starch flour
tapioca starch flour
cocoa powder (dutch preferred)
semisweet chocolate chips
milk (or soymilk)
GF powdered sugar
In This Recipe
Preheat your oven to 350 degrees F and prepare a 10 inch plain or fluted pan (I often use my bunt pan) with butter and light coating of rice flour.
Beat room temperature butter with sugar. Add room temperature eggs and beat until fluffy. Stir in shredded zucchini and rum.
In a separate bowl mix flours, cocoa, baking powder, baking soda, salt, cinnamon, xanthan gum, walnuts and chocolate chips.
Stir flour mixture into egg mixture and add 1/4 cup of milk.
Spread batter into prepared pan and bake for 50-60 minutes until a toothpick comes out clean from the center.
Let cool at least 15 minutes before turning cake out of pan. Glaze when fully cooled.
To make glaze: mix powdered sugar and rum until smooth, drizzle over the cooled cake.