Gluten Free Chocolate Cake With Amaranth and Brown Rice
Make 6 mini bunt cakes or one 9 inch by 1¼ inch high round cake
⅓ cup amaranth flour
⅓ cup brown rice flour
3 tbs unsweetened cocoa powder
1 tsp baking powder
pinch of salt
4 oz bittersweet (60%) chocolate, melted-cool slightly
¼ cup buttermilk
1 stick of butter, softened at room temperature
½ cup sugar
Preheat oven to 350F. Butter generously a mini bunt pan, or a 9-inch round cake pan. Set aside.
Sift together amaranth flour, brown rice flour, cocoa powder, baking powder, and salt. Set aside.
In a small bowl, mix together melted chocolate and buttermilk. set a side.
Cream butter and sugar with an electric mixer set on medium high speed until light and fluffy, add egg one at a time, make sure to beat well in each addition and scrape the bowl from time to time. Turn the speed to low, add melted chocolate-buttermilk mixture, mix just until the incorporated. With the machine still on low speed, add the flour mixture all at once, mix on low for about a minute, increase the speed to medium, mix for about 30 seconds. Transfer the batter into prepared pan.
Bake for 20 to 30 minutes . Cool completely before serving.