Hershey’s One Bowl Chocolate Cake -gluten free
Yield : two 9″ pans
1 1/4 cups brown rice flour *
1/2 cup potato starch *
1/4 cup tapioca starch *
1 teaspoon xanthan gum *
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup milk
1/2 cup light flavored olive oil
2 teaspoons vanilla extract
1 cup boiling water
* If you are not in need of a gluten free recipe, substitute a total of 1 3/4 cups all purpose flour for the items marked with an *
1 cup heavy cream
1 cup semi-sweet or dark chocolate chips, 6 ounces worth
1/2 cup powdered sugar
1/3 cup unsweetened cocoa powder
Stir together all of the dry ingredients in a mixing bowl. Add the eggs, milk, oil and vanilla and beat with a mixer on medium speed for 2 minutes. Slowly pour in the boiling water and continue stirring to combine. The batter should be very thin and watery. Pour into prepared bundt pan or divide between two round pans or cupcake holders.
Bake the bundt cake for 35-40 minutes, until a toothpick inserted comes out clean. (2) 9″ rounds will bake in 30-35 minutes and cupcakes will bake in 22-24 minutes. Cool completely.
Heat the cream on the stove-top over low heat until steaming, or in a medium size glass bowl in the microwave until simmering. (About 2 minutes at high heat was all it took in the microwave.) Remove from the heat and add the chocolate to the hot cream. Let this sit for a few minutes. Stir or whisk to combine, until the chocolate mixture is smooth and glossy.
Add the sugar and cocoa powder and stir until completely smooth. Pour the frosting over the cooled cake. Serve immediately or place the cake in the refrigerator to chill until the frosting is set. Enjoy!
source : barefeetinthekitchen