Gluten-Free Dark Chocolate Cake

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Cake:

1.5 cups brown rice flour

1.5 cups sweet white sorghum flour

2 cups stevia (sweetener)

1/2 cup chocolate/cocoa powder

2 teaspoons GF baking powder

1 teaspoon xanthan gum

1 teaspoon nutmeg

1 teaspoon salt

3 large eggs, room temperature (I used Egg-land's Organic eggs)

2 cups milk

1 cup melted bittersweet dark chocolate

1 cup pure vegetable oil

1 teaspoon melted butter

Preheat oven to 350 F

Sift all the dry ingredients into a large bowl. Set aside. Blend all the wet ingredients together and fold into the dry.

Pour into a lined 8" round cake pan.

Bake for 40 to 50 minutes or until a stick inserted into the center comes out clean.

Remove from the oven and place on a cooling rack to cool completely.

Chocolate Ganache:

1/2 cup chocolate chunks (60%) or similar

1/2 cup heavy whipping cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.  Pour over the cake. Decorate with fresh blueberries.

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