INGREDIENTS :
1 cup warm water
1/2 cup unsweetened natural cocoa powder
1 1/2 cups rice flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sunflower oil
1 tablespoon pure vanilla extract
2 teaspoons distilled white vinegar
For the Glaze
2 oz. dark chocolate finely chopped
1/2 cup confectioners’ sugar
INSTRUCTIONS :
Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in the center. Add cocoa mixture, oil and vanilla. Whisk until smooth. whisk in vinegar. Pour into pan.
Bake 30 to 35 min. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate.
For the glaze, melt chocolate in a heat proof bowl set over simmering water, stirring until smooth. Let cool slightly.
Whisk together sugar and water until smooth. Add melted chocolate in a slow steady stream. Immediately pour glaze onto center of the cooled cake. Using an offset spatula, gently spread glaze over top and sides.
1 cup warm water
1/2 cup unsweetened natural cocoa powder
1 1/2 cups rice flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sunflower oil
1 tablespoon pure vanilla extract
2 teaspoons distilled white vinegar
For the Glaze
2 oz. dark chocolate finely chopped
1/2 cup confectioners’ sugar
INSTRUCTIONS :
Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in the center. Add cocoa mixture, oil and vanilla. Whisk until smooth. whisk in vinegar. Pour into pan.
Bake 30 to 35 min. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate.
For the glaze, melt chocolate in a heat proof bowl set over simmering water, stirring until smooth. Let cool slightly.
Whisk together sugar and water until smooth. Add melted chocolate in a slow steady stream. Immediately pour glaze onto center of the cooled cake. Using an offset spatula, gently spread glaze over top and sides.
