Black Magic Cake
Gluten Free Recipes
Black coffee gives this rich chocolate Black Magic Cake its magic, along with cocoa powder. Rice flour replaces standard flour.
1-3/4 cup rice flour
3/4 cup cocoa powder
1 teaspoon gluten-free baking powder
1 cup brewed black coffee
1/2 cup oil
1/4 teaspoon gluten-free vanilla powder
2 cups sugar
2 teaspoon baking soda
1 teaspoon salt
2 eggs or egg substitute equivalent
1 cup sour milk
Preheat oven to 350 degrees.
Mix dry ingredients together; add liquid ingredients and beat at medium speed for three minutes. Pour into 9 x 13-inch baking pan. Bake for 45 to 50 minutes, or in two layer pans for 25 to 30 minutes.
Black coffee can be replaced with water if desired, but it will change the taste to a more basic chocolate cake.
Brush melted butter on bisquits the last couple of minutes of baking, if desired. This helps them to brown a little bit better. Recipe makes 12 servings Black Magic Cake.
- The stronger the coffee the better the "magic"!
- Serve Black Magic Cake un-frosted with whipped cream, vanilla ice cream, raspberry sauce or chocolate syrup.
- To make just enough coffee for your cake, try this method. In a small saucepan, add 1-1/4 cup water and 2 tablespoons ground coffee. Bring to a boil and boil for one minute. Turn off heat under and cover the pan. Let steep for 5 minutes. Strain the coffee through the finest strainer that you have and add 1 cup of the coffee to the cake batter.
- To sour milk: Use one tablespoon white vinegar plus milk to equal one cup.