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gluten free chocolate cake

gluten free chocolate cake
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A rich, fudgy, and incredibly moist gluten-free chocolate cake designed to be a show-stopping dessert that satisfies all, including those with gluten sensitivities. It's praised for its intense chocolate flavor, tender crumb, and straightforward preparation using simple ingredients, making it an instant crowd-pleaser for any occasion.

Ingredients

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2 ¼ cups Gluten-Free All-Purpose Flour Blend
2 cups Granulated Sugar
¾ cup Unsweetened Cocoa Powder
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
2 Large Eggs
1 cup Whole Milk
½ cup Vegetable Oil
2 teaspoons Vanilla Extract
1 cup Boiling Water or Hot Coffee
1 cup Heavy Cream
1 ½ cups Semi-Sweet Chocolate Chips
1 tablespoon unsalted butter

Instructions

  1. Prepare Your Pans: Preheat your oven to 350°F (175°C). Lightly grease and flour (using gluten-free flour) two 8-inch or 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisking thoroughly ensures all ingredients are well distributed throughout your gluten free chocolate cake
  3. Add Wet Ingredients (Except Boiling Liquid): Create a well in the center of the dry ingredients. Add the eggs, milk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well combined. Scrape down the sides of the bowl as needed
  4. Incorporate Boiling Liquid: Carefully pour the boiling water (or hot coffee) into the batter. Mix on low speed until just combined. The batter will be thin; this is perfectly normal and contributes to the moistness of the gluten free chocolate cake. Do not overmix
  5. Fill and Bake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The timing can vary slightly depending on your oven, so watch your gluten free chocolate cake carefully
  6. Cool Completely: Remove the cakes from the oven and let them cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack to cool completely. Cooling your gluten free chocolate cake fully before frosting prevents melting frosting and crumbly layers
  7. Prepare the Chocolate Ganache Frosting (Optional): While the cakes cool, make the ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Remove from heat. Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes without stirring. Then, whisk gently from the center outwards until smooth and glossy. Stir in the optional butter for extra shine. Let the ganache cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency (this can take 1-2 hours or longer). You want it thick enough to stay on the cake, but still pourable if you prefer a drizzle
  8. Assemble and Frost: Once the cakes are completely cool and the ganache is ready, level the tops of the cakes if necessary. Place one cake layer on your serving plate or cake stand. Spread a generous amount of ganache over the top. Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake
  9. Serve and Enjoy: Slice and serve your magnificent gluten free chocolate cake. Everyone will adore it!

Notes

Ensure gluten-free all-purpose flour blend contains xanthan gum, or add ½ tsp separately.

Use high-quality Dutch-processed unsweetened cocoa powder for deep chocolate flavor.

Use room temperature eggs and milk for better emulsification and a finer crumb.

Measure flour accurately, preferably by weight or using the 'spoon and level' method.

Do not overmix the batter; mix until just combined.

Hot liquid 'blooms' the cocoa powder, intensifying flavor and ensuring moistness.

Check for doneness properly by inserting a wooden skewer or toothpick into the center; it should come out clean or with only a few moist crumbs.

Cool cakes completely (at least 1-2 hours) before frosting to prevent melting and crumbling.

Level cake tops with a serrated knife for a professional look.

For dairy-free: swap whole milk for unsweetened almond/soy/oat milk; use full-fat canned coconut milk (refrigerated overnight) for ganache, and dairy-free chocolate chips.

For egg-free: try flax eggs (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg, let sit for 5 minutes).

Optional flavor enhancements: 1-2 teaspoons espresso powder in hot liquid, ½ teaspoon peppermint extract, grated zest of one orange, or ½ cup chocolate chips folded into batter.

Storage: Store at room temperature for up to 2-3 days (frosted in airtight container); refrigerate for 5-7 days; freeze unfrosted layers or frosted slices for 2-3 months.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-chocolate-cake/