Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Feb. 23, 2009
This first time that I tried this recipe it wasn't particularly good... but then I actually read the comments and reduced the amount of xanthum gum and it was really good! Nobody believed that it was gluten free! :)
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Photo by Magnald

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Reviewed: Sep. 21, 2008
This cake was excellent. I made it for my sister's birthday and nobody even guessed that it was gluten free. I made 2 round cakes and baked them for 33 minutes. They did sink in the middle though. Not sure if I needed to cook it longer? I put caremal in the middle and on top then frosted it with whip cream. I crunched up a toffee bar and sprinkled it on top and the sides. It was a hit! Moist and dense. Very good!
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Reviewed: Jun. 14, 2008
I will NEVER make this again
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Cooking Level: Professional

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Photo by Colleen
Reviewed: Mar. 15, 2008
I first saw this recipe on the authors's blog, and on my favorite forums.glutenfree message board. I gave it a try today. This is the best GF chocolate cake I have ever made. Moist and tender and not at all heavy. Gluten eaters would never know the difference. I made 24 cupcakes, and baked them for 25 minutes. One adjustment, however. The measurement for xanthan gum should be 1.5 teaspoon, not 1.5 tablespoons. I also used a simple buttercream tinted green for Saint Patrick's day. I'm sure the frosting posted with the recipe is great too.
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Photo by Colleen

Cooking Level: Intermediate

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