Rich & royal, this raspberry sauce-soaked chocolate cake is tart with mild sweetness and will melt in your mouth.
1 and 1/2 cup Pamela's Gluten Free All Purpose Flour (Featured Products)
1/2 cup cocoa
1 cup sugar
1/2 teaspoon salt
2 teaspoon baking soda
3/4 teaspoon Bob's Red Mill Xanthan Gum (Featured Products)
5 tablespoon cooking oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup water
1. Preheat oven to 300 degrees
2.Grease an 8 inch round cake pan. Dust it with cocoa powder
3.Mix all dry ingredients together. In a separate bowl, mix all the liquid ingredients.
4.Slowly mix the liquid mixture to the dry mixture.
5.Bake in preheated oven for 30- 35 min. Let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Set aside.
1 pint fresh raspberries
1/4 cup white sugar
2 tablespoon orange juice
2 tablespoon cornstarch
1 cup cold water
1. Combine raspberries, sugar and orange juice in a sauce pan
2 Whisk the cornstarch into the cold water until smooth. Add the mixture to sauce pan and bring to boil.
3. Simmer for about 5 minutes, stirring constantly until you reached your desired consistency.
The sauce will thicken as it cools
4.Puree the sauce in a blender and strain through a fine sieve. Pour over the chocolate cake. Let is soak.
5. The sauce will keep in the refrigerator for up to two weeks