Gluten-Free Glazed Chocolate Cake
Is it even possible to not drool when you look at this!? STODKIE Bear always says “If I’m not eating Polish Apple Pancakes for breakfast, I better be eating Glazed Chocolate Cake!”
Glazed Chocolate Cake will always be a crowd favorite, and if you really want to be the talk of the party – bake two! STODKIE Bear hopes you bake three hundred and fifty two! ENJOY!
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
- Yield1 Cake
- ¾ Cup (147 grams) – STODKIE Gluten Free Flour
- ½ Cup (85 grams) Unsweetened Baking Chocolate
- ½ Cup (94 grams) Palm Shortening
- 1 Cup Plus 1 Tablespoon (216 grams) Sugar
- 2 Large Eggs
- ½ Cup (130 grams) Applesauce
- ⅓ Cup (28 grams) Cocoa
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Teaspoon Baking Powder
- Gluten-Free Nonstick Baking Spray
Chocolate Glaze (Gluten-Free & Nut Free)
- 3 Tablespoons (34 grams) Palm Shortening
- About 1½ Bars (179 grams) Bittersweet Chocolate, Chopped
- 5/8 cup (128 grams) Choice of Milk, At Room Temperature
- ¼ Teaspoon Salt
- ¾ Cup (111 grams) Confectioners’ Sugar, Sifted To Remove Lumps
In a medium bowl, combine the flour, cocoa, baking soda, salt, and baking powder. Whisk to combine.
- • If you’re using an 8” cake pan, use all of the batter.
- • If you’re using 6” cake pans, use 526 grams (about half) of the batter per pan.
- • If you’re using 4” cake rings, use 210 grams (about one-fifth) of the cake batter per ring.
- • For cupcakes use approximately 87 g (about 12 cupcakes) of the batter per cup.
Bake for 12 minutes, then rotate and bake until the cake is pulling away from the
sides slightly, and tester comes out clean, about 13 more minutes. For larger cakes you
will need to bake at least an additional 5 minutes.
In another bowl, mix the milk and salt, and stir until salt is dissolved; set aside.
Adapted from Mamma Z’s chocolate glazed cake.