Note: This recipe has been adapted for 7,000-foot elevation
½ cup butter at room temperature
1½ cups sugar
4 oz. unsweetened chocolate (melted)
3 egg yolks
1 teaspoon vanilla
Mix above items together in a large bowl by first creaming together the butter and sugar. Be careful to let the melted chocolate mixture cool before adding to the creamed butter and sugar. Mix in egg yolks and vanilla.
Sift these dry ingredients together into a separate bowl:
2 cups gluten-free baking flour
½ cup plus 2 tablespoons Teff flour (if not available, substitute with more of the above flour)
½ teaspoon xanthum gum
1½ teaspoons baking powder
1½ teaspoons baking soda
¼ teaspoon salt
In a separate small bowl mix together:
½ cup sifted cocoa
½ cup boiling water
1 cup pureed green tomatoes
1 cup gluten-free beer (I use Estrella Daura Damm)
This cake works best in a sheet cake pan, but can also be made as a layer cake. Prep your cake pan with butter and cocoa powder. To mix together, add to the creamed mixture about ¼ of the dry mixture and stir together. Next stir in all of the green tomatoes. Add another ¼ of the dry mixture and stir together.
Blend in all of the beer. Add some more dry mixture and stir together.
Put in cocoa water blend and stir together. Add remaining dry mixture and stir until well blended.
Pour into cake pan and put into a pre-heated 375 degree oven and bake for 35 minutes. When cool, frost with your favorite chocolate frosting.