Get ready to please the crowd with our irresistible Inspiration Baking-Chocolate Cake Flour Blend. This delightful blend of rich cocoa and premium ingredients guarantees a heavenly taste that everyone can enjoy. Whether you're a baking pro or a novice in the kitchen, this mix ensures foolproof results. Indulge in the luscious texture and intense chocolate flavor that will leave your guests craving for more.
This Inspiration Baking-Chocolate Cake Flour Blend will also make other delicious recipes with just a few tweaks! Check out our recipes!
SERVINGS: 16
PREP TIME: 15 MIN
COOK TIME: 25 MIN
TOTAL TIME: 40 MIN
INGREDIENTS
3 Cups + 2 Tablespoons (454g) Inspiration Baking-Chocolate Cake Flour Blend
1/2 cup Oil, softened butter, or margarine
2 Teaspoons Vanilla Extract
3 Whole Eggs or Flaxseed Meal for 4 eggs (follow instructions)
1 Tablespoon Apple Cider Vinegar
1 1/4 Cups Milk of Your Choice
DIRECTIONS
Preheat your oven to 350° F.
Grease your pan(s) with spray oil. Or if you are using shortening, apply it and then lightly dust them with gluten-free flour.
Using your mixer, cream your oil, butter, or margarine with the vanilla extract. Add your milk, egg substitute or eggs, and apple cider vinegar. Blend this mixture on low for about 1 minute and until well-mixed. Butter will cause the mixture to be chunky.
Add the Inspiration Baking-Chocolate Cake Flour Blend to the wet ingredients and then beat on low until the ingredients are well-mixed.
Scrape the bowl and then blend your cake batter on medium high for 1-2 minutes and it is well blended.
Pour your cake batter into your prepared baking pans. Use a spatula or spoon to scape out any remaining batter into the pans.
Put your pans in the oven and bake for 20-25 minutes, until a toothpick inserted in the middle of the cake comes out fairly clean.
Cool your pans for 10 minutes on a wire rack. Then turn the cake out onto parchment paper spread on your wire rack.
Cool your Delicious Chocolate Cake thoroughly before icing.
NOTES:
This cake freezes VERY well. When you freeze it locks in the moisture! Just make sure to let it completely cool and wrap in plastic wrap and place in a freezer bag or container. Keep in the freezer for up to 3 months.
These can easily be made into cupcakes and also freeze fabulously.
Never leave these in the fridge in an unsealed container.
This chocolate cake is light and rich, but not too sweet. It reminds me of a Devils Food Cake. The Fluffy chocolate frosting in the cook book is so good on it. I have frosted it with butter cream cheese frosting and it never disappoints.