Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Gluten Free Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 3 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This rich and decadent Gluten Free Chocolate Cake combines a moist, tender crumb with deep chocolate flavor enhanced by both Dutch-process and black cocoa powders. Moistened with buttermilk, coffee, and oil, this cake is perfectly tender and pairs beautifully with a luscious, smooth chocolate ganache frosting. Ideal for special occasions, it caters to those seeking a gluten free dessert without compromising taste or texture.

Ingredients

Cake

  • 2 cups gluten free all-purpose flour
  • ¾ cup Dutch-process cocoa powder
  • 2 tablespoons black cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup packed dark brown sugar
  • ¾ cup granulated sugar
  • 1 cup buttermilk
  • 1 cup strong black coffee, warm
  • 2 teaspoons vanilla extract
  • ½ cup vegetable oil
  • 2 large eggs

Ganache Frosting

  • 1 ¾ cups heavy whipping cream
  • 1 cup packed dark brown sugar
  • 10 ounces unsweetened chocolate, finely chopped
  • 8 tablespoons unsalted butter, cubed
  • 1 teaspoon instant espresso powder (optional)
  • ½ teaspoon fine sea salt

Instructions

  1. Prepare the Pans and Oven: Position a rack in the middle of the oven and preheat it to 350°F. Grease your chosen baking pans—either three 6-inch rounds, two 8-inch rounds, or a 9×13-inch sheet pan. Line pans with parchment paper and optionally use damp cake strips for even baking. Set aside.
  2. Mix Dry Ingredients: In a large bowl, thoroughly combine the gluten free flour, Dutch-process cocoa, black cocoa powder, baking soda, baking powder, sea salt, dark brown sugar, and granulated sugar until evenly mixed.
  3. Add Wet Ingredients: Create a well in the center of the dry mixture and add the buttermilk, warm coffee, vanilla extract, vegetable oil, and eggs. Whisk everything together until fully combined. Expect a very runny batter. Divide the batter evenly into the prepared pans using a kitchen scale for accuracy if desired.
  4. Bake the Cake: Bake for 35–40 minutes for three 6-inch cakes, 30–35 minutes for two 8-inch cakes, or 30 minutes for a 9×13-inch cake. Check doneness by inserting a toothpick into the center; it should come out clean. Remove from the oven.
  5. Cool the Cakes: Allow cakes to cool in their pans for 20–30 minutes. Then transfer them to wire racks to cool completely. You may wrap and refrigerate layers overnight if preferred for convenience and better slicing.
  6. Make the Ganache: In a medium saucepan over medium heat, whisk together the heavy cream and brown sugar and bring them to a simmer. Once boiling, remove from heat.
  7. Incorporate Chocolate and Flavorings: Add the chopped unsweetened chocolate to the hot cream mixture and let it sit for 3–5 minutes. Stir with a rubber spatula until the chocolate is fully melted and smooth. Add the cubed butter, espresso powder if using, and sea salt, stirring until the butter is melted and the ganache is homogeneous.
  8. Chill the Ganache: Refrigerate the ganache for 1 to 1½ hours until chilled but still spreadable. For longer storage, cover and refrigerate overnight; bring to room temperature for about 1 hour before using to achieve a spreadable consistency.
  9. Assemble the Cake: If using layers, level the cake tops with a sharp knife or cake leveler as needed. Spread an even layer of ganache over each cake layer, then apply a thin crumb coat over the entire assembled cake. Chill in the refrigerator for about 30 minutes to set the crumb coat. For a sheet cake, simply spread the ganache evenly on top.
  10. Finish and Serve: Use the remaining ganache to frost the entire cake smoothly. Decorate with your choice of flowers, sprinkles, shaved chocolate, or other toppings. Slice into wedges and serve immediately for the best texture and flavor enjoyment. Enjoy your delicious gluten free chocolate cake!

Notes

  • Using damp cake strips insulates the sides of the pans for even baking and prevents doming.
  • The cake batter is runny—that is expected and leads to a moist, tender crumb.
  • You can refrigerate cake layers wrapped tightly to improve slicing and cake stability.
  • Espresso powder is optional but intensifies the chocolate flavor.
  • If ganache hardens too much in the fridge, allow it to warm at room temperature for about an hour before spreading.
  • Different pan sizes affect baking time; check doneness accordingly.
  • Use a kitchen scale for equal batter distribution to ensure even cake layers.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/the-best-gluten-free-chocolate-cake-recipe/