This is a chocolate cake that we make quite often around here. Everyone seems to enjoy it. Honestly, this recipe gluten free is to die for!! I adapted this one for Faith years ago from The Pioneer Woman cook book.
- 2 cups Faith’s High Protein All Purpose Flour (or any flour that you may have)
- 2 cups sugar
- 1/4 tsp. salt
- 1/2 cup buttermilk
- 2 large eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 2 sticks butter
- 4 large (over flowing) tbsp. cocoa powder
Mix the flour, sugar, salt together in a bowl. I don’t use a mixer for this recipe, it seems to turn out better if I just hand mix it. Set this aside. In a smaller bowl, mix the buttermilk, eggs, vanilla, and baking soda. Set this aside. In a saucepan, over medium low heat, melt butter and then add cocoa. Whisk the cocoa and butter together until combined. Bring 1 cup of water to a boil in the microwave. Once the butter has melted and the cocoa powder is mixed well add the boiling cup of water. Let the mixture come to a very slight boil. Turn off the heat.
Pour the chocolate mixture into the flour mixture. Stir well to combine and allow the chocolate mixture to cool a bit before you add the egg mixture. If you don’t all this to cool before adding the egg mixture you will cook the eggs a bit! Stir all together until completely combined. Pour into a sheet pan and bake for 20 minutes at 350.
Combining the egg mixture into the chocolate and flour mixture!
Combined and poured into a sheet pan. By the way, these sheet pans from Williams Sonoma are awesome. Look for them around Christmas time. They are usually on sale afterwards and you can get them for a great price. Love them!!!
Into the oven it goes! 350 for 15-20 minutes! I always check it at 15 minutes.
You can top this with your favorite icing/frosting. Enjoy!Recipies