Delicious Chocolate Cake with White Frosting

Need a gluten free and lacto ovo vegetarian dessert? Delicious Chocolate Cake with White Frosting could be a spectacular recipe to try. One serving contains 529 calories, 4g of protein, and 18g of fat. For 68 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. 59 people have made this recipe and would make it again. Head to the store and pick up apple cider vinegar, Potato Starch Flour, tapioca flour, and a few other things to make it today. It is brought to you by BettyCrocker.com. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is rather bad. The Whiteout Cake: White Layer Cake with White Chocolate Frosting, White Chocolate Sheet Cake with White Chocolate Frosting, and Espresso-Chocolate Layer Cake with White Chocolate-Mascarpone Frosting are very similar to this recipe.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 105 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Heat oven to 350F. Spray 2 (8-inch) round cake pans with cooking spray (without flour); sprinkle with 1 tablespoon sorghum flour. 2 In medium bowl, mix 1/2 cup sorghum flour, the remaining flours, the cocoa, xanthan gum, guar gum, baking powder, baking soda and 1/2 teaspoon salt with whisk; set aside. In large bowl, beat oil, coffee, eggs, granulated sugar, vinegar and 2 teaspoons vanilla with electric mixer on low speed until frothy. Gradually add flour mixture, beating on medium speed until well blended. Divide batter evenly between pans. 3 Bake 40 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 30 minutes. Remove cakes from pans to cooling racks; cool completely, about 30 minutes. 4 In medium bowl, beat ghee, vanilla and 1/8 teaspoon salt with electric mixer on medium speed. Gradually add powdered sugar and milk, beating until thickened. Beat 4 minutes longer or until frosting is fluffy. On serving plate, place 1 cake layer; spread with frosting. Top with second cake layer; spread frosting over top and side of cake.

 

Step by step:

1. 1

2. Heat oven to 350F. Spray 2 (8-inch) round cake pans with cooking spray (without flour); sprinkle with 1 tablespoon sorghum flour.

3. 2

4. In medium bowl, mix 1/2 cup sorghum flour, the remaining flours, the cocoa, xanthan gum, guar gum, baking powder, baking soda and 1/2 teaspoon salt with whisk; set aside. In large bowl, beat oil, coffee, eggs, granulated sugar, vinegar and 2 teaspoons vanilla with electric mixer on low speed until frothy. Gradually add flour mixture, beating on medium speed until well blended. Divide batter evenly between pans.

5. 3

6. Bake 40 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 30 minutes.

7. Remove cakes from pans to cooling racks; cool completely, about 30 minutes.

8. 4

9. In medium bowl, beat ghee, vanilla and 1/8 teaspoon salt with electric mixer on medium speed. Gradually add powdered sugar and milk, beating until thickened. Beat 4 minutes longer or until frosting is fluffy. On serving plate, place 1 cake layer; spread with frosting. Top with second cake layer; spread frosting over top and side of cake.

Nutrition Information:

covered percent of daily need