Here’s a step-by-step recipe for making a rich and moist chocolate cake using both cassava flour and cassava starch. This recipe balances the structure of cassava flour with the lightness of cassava starch, resulting in a delicious, gluten-free cake.

Ingredients

Dry Ingredients:

• 1 cup cassava flour
• ½ cup cassava starch
• ½ cup cocoa powder (unsweetened)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients:

• ½ cup unsalted butter (softened) or coconut oil
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• ¾ cup milk (dairy or non-dairy)
• ¼ cup plain yogurt or sour cream (for moisture)
• ½ cup hot water or coffee (enhances chocolate flavor)

Instructions

1. Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or one 9x13-inch pan) with parchment paper.

2. Mix Dry Ingredients:

In a medium bowl, sift together the cassava flour, cassava starch, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.

3. Cream Butter and Sugar:

In a large bowl, use an electric mixer (or whisk) to beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).

4. Add Eggs and Vanilla:

Mix in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

5. Combine Wet and Dry Ingredients:

• Alternate adding the dry ingredients and the milk to the butter mixture. Start with ⅓ of the dry ingredients, mix until just combined, then add ½ the milk. Repeat until all the dry ingredients and milk are incorporated.
• Fold in the yogurt or sour cream gently.

6. Add Hot Water/Coffee:

Gradually mix in the hot water or coffee. The batter will be thin, but that’s normal for a moist chocolate cake.

7. Pour Batter into Pans:

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

8. Bake:

Bake in the preheated oven for 25-30 minutes (for round pans) or 35-40 minutes (for a 9x13-inch pan). The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. Cool the Cake:

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Optional Chocolate Frosting

Ingredients:

• ½ cup unsalted butter (softened)
• 2 ½ cups powdered sugar
• ½ cup cocoa powder
• ⅓ cup milk (add more for desired consistency)
• 1 tsp vanilla extract

Instructions:

1. Beat the butter until creamy.
2. Add powdered sugar, cocoa powder, milk, and vanilla. Beat until smooth and fluffy.
3. Spread the frosting evenly over the cooled cake layers.

Tips for Success:

• Enhance Flavor: Add a pinch of espresso powder to the batter for a deeper chocolate flavor.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Make Ahead: You can bake the cake layers in advance and freeze them for up to a month.