This was a very very very moist wonderful gluten free low fat CAKE--UNBELIEVABLE!! AND VERY chocolately ;-)
This was in the April 2009 issue. She said it would take about an hour to bake and mine was far faster (I set the timer for 45 minutes and didn't check it and it was done---it may have been done sooner!!) NOTE--this is a very LOW FAT cake. She had a 7 minute frosting---that would not do for my hubby. He wants chocolate---I found a low fat one!!
For the Layers
Vegetable oil cooking spray
1 1/2 cups sugar
3/4 cup brown rice flour
1/2 cup almond flour
3/4 cup dutch-process cocoa powder
1/4 cup quinoa flour
2 tsp baking soda
1 tsp baking powder
3/4tsp coarse salt
2 large eggs
3/4 cup warm water
3/4 cup low fat buttermilk (I used soy milk with almost 1 TB of rice vinegar)
1 ounce of unsalted butter (2 tab)
1 tsp pure vanilla extract
Preheat oven to 350 F
Lightly coat 2 eight inch cake pans with cooking spray. Line bottoms with parchment; spray parchment.
Whisk together dry ingredient in large bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans.
Bake cakes until they pull away from sides of pans, about 1 hour [NOTE: MINE TOOK WAY LESS SO YOU NEED TO KEEP CHECKING--I CHECKED AT 45 MINUTES AND THEY WERE DONE--] AND SHE TELLS YOU NOT TO OPEN THE DOOR TO CHECK OR IT MAY FALL.
Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day.
It is the post below this one.
PS--if you don't care about fat content there is a very quick decadent chocolate cake that is flourless and great here: http://nannykimsrecipes.blogspot.com/2009/06/flourless-chocolate-cake-decadent-no.html