Chocolate is often the default flavor that bakers go to  when asked to make a gluten-free cake. It makes sense; chocolate is pronounced enough to cover any unsavory flavors that non-wheat flours present and cocoa powder can be used as a starch substitute for some of the wheat flour.  But clear your mind of any preconceived notions of gluten-free chocolate cake.  This is just straight forward delicious cake. This recipe is based on my American Mud Cake and boasts of the same great chocolate complexity and rich, moist, goodness! Continue reading →