Fluffy GLUTEN FREE Chocolate Sheet Cake

There's nothing better than a light, airy spin on a chocolate cake. Instead of worrying about layers with icing, making a sheet cake is more time efficient and tastes just as good with a topping of your personal choice.

(check this recipe out on my blog Michael's Test Kitchen and follow on Instagram )

This particular sheet cake recipe will be gluten free, and we'll be doing something a little different with the eggs - a method not typically found in regular cake recipes. Regardless, it's a technique you can implement in any usual cake recipe you desire. We'll be separating the eggs and whipping the egg whites in a separate bowl, to later fold them in to the final mixture. This will add an element of airy and lighter texture to the cake.

For the gluten free side of things, you can substitute this out for regular gluten flour. But if you choose to go with gluten free, I suggest an all-purpose gluten free flour mix that works with substitution on a 1:1 ratio. Avoid buckwheat and other coarser grains.

Any frosting of your choice will do for the top of the cake once cooled; I personally sprinkled a bit of confectioner's sugar over the top to give it that finished look.

makes two 9-inch cakes, OR one 9x13 dish

1 ¾ gluten free flour

½ cup chocolate chips

¼ cup cocoa powder

½ cup coffee, hot

1 ¾ cup sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 ¾ teaspoons baking soda

4 large eggs (separated) + 2 egg yolks

½ cup oil

1 cup buttermilk

¼ cup butter, softened

Preheat your oven to 350 degrees F.

Butter down a 9x13 baking dish, then sprinkle with GF flour, or flour of your choice.

Pour hot coffee into bowl placed in a saucepan filled a bit with simmering water, as shown. Add chocolate chips and cocoa powder, stirring until chocolate is melted. Add ½ cup of sugar and stir until it is creamy and dissolved, a couple minutes. Mix oil in well. Remove from heat and set aside.

(The coffee brings out a richer chocolate flavor in the cake).

In a medium bowl, combine flour, salt, and baking soda.

To substitute buttermilk, if you don’t have it: in a measuring cup, add 1 tablespoon of vinegar.

Fill the rest of the cup up with milk and let sit for a few minutes. Combine this, or buttermilk, in a medium bowl with vanilla.

Separate the six eggs. Place the four egg whites in one bowl, and add the six egg yolks to another bowl. You won't be using the extra two egg whites for this recipe.

In a stand mixer, whip the egg yolks and the remaining 1 ¼ cup of sugar on high for a few minutes, until fluffy and light.

Add the chocolate mixture and softened butter, and stir until completely combined.

Add a bit of the flour mixture, and a bit of the buttermilk mixture alternately into the sugar mixture in the stand mixture, starting and ending with the flour mixture. Stir until combined, no more, no less.

(Use an electric hand mixer to break up the pockets of flour in the batter).

Here we're going to create a meringue of sorts.

Beat the egg whites in their separate bowl on high speed until stiff peaks form, 2-3 minutes.

Fold the egg whites into the cake batter until completely incorporated.

Pour the mixture into the prepared 9x13 dish, and bake in the preheated oven (350 degrees F) until a toothpick inserted in the middle comes out clean, 25-30 minutes.

Let cool before serving.

Serve with frosting or topping of your choice.