Double Dark Chocolate Cake | Gluten and Grain Free

My tattered red checkered cookbook by Good Housekeeping has proved to be my baking companion even when transforming a cake from a gluten based to a grain free. You can't go wrong with the classics! 

I really only changed a few things here in this recipe, I used my special blend of all-purpose Paleo KUWL Flour, changed the sugars, added dark chocolate chips, and doused the cake on top with lots and lots of shaved dark chocolate. 

Double Dark Chocolate Cake | Gluten and Grain Free

Ingredients

2 c. all all-purpose paleo flour
1 c. unsweetened cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. Butter or Margarine, Softened
1 c. packed brown sugar
1 c. honey
3 large eggs
2 tsp. vanilla extract
1 1/2 c. low-fat buttermilk

¾ c. dark chocolate chips

Dark chocolate block for shaving

Directions

Preheat oven to 350°F. 

Butter a Bundt pan and dust the inside with cocoa powder, set aside.

On a sheet of waxed paper, combine paleo flour, cocoa, baking soda, and salt. 

In large bowl, with mixer at low speed, beat butter, brown sugar and honey until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.

Spoon batter evenly into prepared Bundt pan. 

Bake 35 to 45 minutes or until toothpick inserted in center of cake comes out clean. 

Cool in pan on wire racks 10 minutes. 

Invert onto wire rack and let cool to room temperature, 

then dust with a generous amount of dark chocolate shavings.