Original Recipe by Chef Christy Smith, ōkta farm & kitchen at Tributary Hotel & Spa.

Chocolate Cake (GF)

• 2 cups Cake Sugar           
• 1 ¾ cups Gluten Free Flour
• ¾ cups Cocoa powder
• 1 tsp Salt
• 2 ½ tsp Baking powder
• 2 tsp Baking soda
• 2 Eggs
• 1 cup Whole milk
• ½ cup Sunflower Oil
• 1 cup Boiling Water     

Instruction

1. Preheat the oven for 325F, and sift all dry ingredients. 
2. In a stand mixer, use a paddle (or Spatula to mix by hand) to combine sugar, flour, cocoa, salt, baking powder, and baking soda at a low speed. 
3. Add eggs, oil, and milk. Beat at a high speed for 2 minutes.
4. Turn the mixer down to low speed and add water. The mixture will be soupy. 
5. Scrape down the bowl, and then spread evenly between 2 cake pans. 
6. Bake for 15 minutes and check, add more time if needed. 
7. Cool the cake in pans on a wire rack for 5 minutes. Then, remove from pans and cool on wire rack completely before frosting.

Chocolate Frosting

• 1 ¼ cups Sugar
• 1 ¼ cups Heavy Cream
• 5 oz Chocolate (73% or similar)
• 4 oz Butter cut into cubes
• 1 tsp Vanilla Extract

Instruction

1. Bring sugar and cream to a boil over medium heat, stirring frequently. 
2. Reduce to a simmer for 6 minutes. 
3. Add chocolate and butter. 
4. Stir until well combined and melted. 
5. Stir in vanilla and put into a container to cool.
6. Frost between layers, top and sides of the cake. 
7. Top with spiced pecans & blonde chocolate curls, or for holiday flair, sprinkle with powdered sugar using a sifter to create a snowfall effect. 

WINE PAIRING: 2014 Remy Wines, Beneficio 10yr Aged Port