4oz. unsweetened chocolate, chopped
1 3/4 c Brown Rice Flour Mix
1/4 c unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tsp xanthan gum
1/2 c canola oil
1 1/2 c fat-free milk
2 c granulated sugar
2 large eggs
2 tsp pure vanilla extract
1. Preheat oven to 350 degrees. Line two 9-inch round layer cake pans with parchment or wax paper and spray lightly with cooking spray. If making cupcakes, line 24 cupcake pans, set aside.
2. Melt chocolate in a heatproof bowl over a pan of simmering water, until completely melted. Set aside to cool to lukewarm.
3. Put flour, cocoa powder, baking powder, baking soda, salt and xanthan gum in medium bowl and whisk to mix. Set aside.
4. Place canola oil and milk in a measuring cup and whisk thoroughly. Set aside.
5. Beat sugar and eggs in a large bowl of electric mixer at medium speed until light and fluffy. Blend in melted chocolate and vanilla. Add dry and wet ingredients in two additions at low speed, and then mix at medium speed for 1 more minute.
6. Pour batter into prepared pans. Place in center of oven and bake for 30 - 35 minutes or until a toothpick inserted in center comes out clean. Bake 18 - 20 minutes for cupcakes.
7. Cool cake layers in the pans on a rack for five minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto a rack, peel of paper and cool completely.
8. Frost with buttercream or chocolate fudge.
Chocolate Fudge Frosting
3 oz unsweetened chocolate, chopped, melted and cooled
1/2 c (1 stick) butter, softened
2 c powdered sugar
1 tsp pure vanilla extract
1. Beat butter until light and fluffy. Add melted chocolate and mix well.
2. Fold in powdered sugar gradually, beating until sugar is completely incorporated. Add vanilla and beat well. Frosting should be soft and spreadable. Frosting will stiffen slightly at room temperature.
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