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Ultimate Moist Gluten-Free Dark Chocolate Layer Cake

Gluten-Free Chocolate Cake - Tasty
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A rich, dark chocolate layer cake made entirely without gluten, resulting in a moist texture comparable to traditional cakes, topped with a fudgy ganache frosting.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk (or milk mixed with 1 tablespoon lemon juice)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 8 ounces dark chocolate, chopped (for ganache)
  • 1 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour (using gluten-free flour) two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, baking powder, and salt. Add the sugar and whisk until combined.
  3. In a separate medium bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix.
  5. Carefully pour the hot coffee into the batter and mix on low speed until smooth. The batter will be thin.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy. Let the ganache cool and thicken slightly before frosting.
  10. Once the cakes are completely cool, frost and stack the layers with the ganache.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients to help with structure.
  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • For a dairy-free option, substitute the buttermilk with a dairy-free milk mixed with lemon juice, and use a high-quality dairy-free dark chocolate and full-fat coconut cream for the ganache.

Nutrition

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