You don’t have to have the time or money to make your own cake.
You can use ceramic pros for a wide variety of projects.
This recipe for a gluten-free, buttery, chocolate cake, for instance, is easy to make and very easy to store.
But for the cake that will really shine, this recipe will take a bit of work.
So make it now.
A cup of chocolate is about the same amount of weight as a can of soda.
So you need just over two cups of chocolate to make this cake.
If you’re feeling adventurous, you can use chocolate chips instead.
1.1K Shares Share Your own personal best: Your recipe will vary.
So here’s what we recommend for a simple, easy cake that you’ll love to share with your friends.
1 cup (2 sticks) unsalted butter 1 cup heavy cream 2 cups confectioners’ sugar, sifted 1 teaspoon vanilla extract 3 cups confected chocolate chips 3 tablespoons powdered sugar 3/4 cup (1 stick) unsweetened cocoa powder 1 cup all-purpose flour 1 cup cocoa powder, sieved, plus more for dusting (or substitute a 2-3% by weight chocolate bar) 1 1/2 cups plus 2 tablespoons milk 2 teaspoons vanilla extract (or more) 1/4 teaspoon salt 1/8 teaspoon baking powder 2 teaspoons baking soda 1 cup unsweeten cocoa powder (or use 1/3 cup cocoa) 1 cup sugar (or sugar substitute of your choice) Preheat oven to 350 degrees F. In a large bowl, whisk together butter, heavy cream, confectioner’s sugar, vanilla extract, cocoa powder and baking powder until well blended.
Add the flour, cocoa, cocoa and sugar, and whisk until well combined.
Add milk and vanilla and mix until combined.
Stir in the flour mixture until combined, scraping down sides of bowl as needed.
Pour batter into prepared cake pan.
Bake for 12 to 15 minutes, or until a toothpick inserted in center comes out clean.
Let cool for 10 minutes before removing from pan.
Let cake cool completely.
Let icing set on the cake, but not dry out.
Allow icing to set on top of cake and set on wire rack.
Let frosting set on cake and frost with a small piece of ribbon, if desired.
Top with additional ribbon if desired and decorate with a little chocolate or sprinkles.
Notes Make this recipe for your own best: This cake has a nice, butter-y texture that won’t burn.
It’s also easy to prepare and store.
You only need two cups. 3.2.1228