The Best Gluten Free Chocolate Cake
The BEST Gluten Free Chocolate Cake of your dreams has entered the chat! This cake is incredibly moist, extra fudge-like, and paired with the most delicious chocolate ganache frosting. Such an easy cake to make for any occasion and so customizable to serve up! If you’re a chocolate cake fiend, this one is for you!
There is no other cake that I prefer, especially on my birthday, than a slice of moist, deep chocolate cake. This cake is so dang beautiful, y’all- in both the physical and non-physical sense. It reminds me of that scene in Matilda with Miss Trunchbull and Bruce Bogtrotter, ha!
Gluten Free Chocolate Cake!!! 😍
For my chocolate lovers, you’ll love how rich, moist, and fudgy this chocolate cake is! It’s got deep chocolate notes throughout and finished with a dreamy chocolate ganache frosting that’ll sweep you off ya feet!
Ingredients Needed For This Gluten Free Chocolate Cake:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Gluten-free 1:1 baking flour: We use Bob’s Red Mill almost exclusively and love it! Use any gluten free flour of your choice, but make sure it contains xanthan gum (this is the necessary ingredient for transforming traditional bakes into gluten free treats). Feel free to use all-purpose flour if you’re not concerned about keeping this cake gluten free!
- Dutch-process cocoa powder: This type of cocoa powder is washed with an alkalizing agent that lessens the acidity of natural cocoa powder. Dutch process cocoa powder creates an even tastier chocolate product because it is purer and allows the chocolate flavor to truly shine through.
- Black cocoa powder: This is the key to an ultra-intense, chocolate-y baked good. In addition, it also gives chocolate treats an even deeper, darker color.
- Leavening agents: Baking soda + baking powder to provide structure.
- Salt: Some sea salt to provide balance against the sweetness.
- Brown sugar: Packed brown sugar with that added touch of molasses, yum.
- Granulated sugar: Pairs right alongside the brown sugar.
- Buttermilk: Adds flavor, tang, and moisture.
- Black coffee: Any great chocolate cake recipe should have this, imo. Coffee provides a depth of flavor that enhances and deepens chocolate notes, making it more pronounced. No, the cake will not taste like coffee at all.
- Vanilla essence: A touch of vanilla extract for lovely flavoring.
- Oil: The fat needed to contribute to a wonderfully moist cake.
- Eggs: Just 2 of ’em for added stability in the cake.
→ It’s without a dry crumb in sight, HELLA MOIST!
Chocolate Ganache Frosting Ingredients:
- 6-ingredients: Heavy cream, brown sugar, chocolate, butter, espresso powder, and salt.
→ After bringing the frosting ingredients together, this ganache needs to be chilled for some time so that it can achieve a spreadable consistency, like frosting. I like to make this while the cakes are baking or cooling- and this ganache can even be made a day in advance!
This chocolate ganache frosting, lawddd. It’s the sweet finale that seals the deal on this gluten free chocolate cake recipe. You’ll find that this frosting comes together with a quickness! I love how it’s loaded with chocolate flavor without any cloying sweetness, silky smooth, and extra creamy! 🙌🏾
Tips + Tricks For Making Layer Cakes
To get this gluten free chocolate cake just right, here are some baker’s tips:
- Cake pans: Big fan of this brand, I got ’em in just about all sizes!
- Kitchen scale: This will help you evenly weigh each cake layer for precision.
- Cake strips: The damp fabric helps to keep the outside of the cake pan cooler, which causes the entire cake to bake at an even rate…preventing cake domes.
Make Ahead Gluten Free Chocolate Cake:
→ Can I make this cake ahead of time? Yes! It’s what I recommend as well. After baking and completely cooling the cake layers, wrap each one tightly in plastic wrap and refrigerate. These gluten free chocolate cake layers will keep in the fridge for 3-4 days. Then frost the cake and decorate as desired.
Alternatively, you can also freeze cake layers. On top of covering in plastic wrap, I recommend adding a covering layer of foil to them for extra measure on freshness. The cake layers will keep in the freezer for 3 months. Then transfer frozen layers to the fridge to thaw before decorating/serving.
→ Can I make the chocolate ganache ahead of time? Absolutely! Make the ganache the day before serving, as it is written, then store it in the refrigerator. Note: the ganache will harden the longer it’s chilled; as such, it will need to sit out for about 1 hour to come back up to room temperature to achieve a spreadable consistency for frosting.
Cake Tips + Tricks & More:
- For layer cakes: Once more, make sure the cake layers are completely cool without an ounce of warmth to them! After applying a layer of frosting between each layer, apply a thin, crumb coat over the entire cake surface. Chill the cake for at least 30 minutes to set. After chilling, use the remaining chocolate ganache to frost the entire cake and decorate.
- Decorating: Ahhh, the fun part! I’m not too big on being overly obnoxious with my decorations lol. Listen, I love to keep it simple with a little shaved chocolate and some fresh raspberries. Decorate this gluten free chocolate cake as you’d like! You can pipe the frosting to create patterns, use sprinkles, edible flowers, etc. 🥳
- Storing: Keep the finished cake stored inside the refrigerator for freshness. If you have a cake container/dome, even better. Otherwise, I like to press a piece of plastic wrap or parchment paper on the sliced/cut-open part of the cake to keep it from drying out. The cake will keep in the fridge for about 3 days.
- Other cake variations: You can enjoy this recipe in many versions: a 3-layer 6-inch cake, 2-layer 8-inch cake, and even a sheet cake…appropriate baking times for each in the recipe card below.
This Gluten Free Chocolate Cake recipe is the ultimate chocolate treat, y’all. That cake and that ganache frosting, whew! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More bomb sweets & treats:
- Caribbean Rum Cake
- Orange Sweet Rolls
- Red Velvet Cake
- Chocolate Chunk Cookies
- Dutch Apple Pie
- Chocolate Cream Pie
The Best Gluten Free Chocolate Cake
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American
Description
The BEST Gluten Free Chocolate Cake of your dreams has entered the chat! This cake is incredibly moist, extra fudge-like, and paired with the most delicious chocolate ganache frosting. Such an easy cake to make for any occasion and so customizable to serve up! If you’re a chocolate cake fiend, this one is for you!
Ingredients
For the chocolate 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 cups granulated sugar
- 1 cup buttermilk
- 1 cup strong black coffee, warm
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- 2 large eggs
For the chocolate ganache frosting:
- 1 ¾ cups heavy whipping cream
- 1 cup packed dark brown sugar
- 10 ounces unsweetened chocolate, finely chopped- see notes
- 8 tablespoons unsalted butter, cubed
- 1 teaspoon instant espresso powder, optional
- ½ teaspoon fine sea salt
Instructions
For the chocolate cake:
- Position a rack in the middle of the oven. Then preheat the oven to 350°F. This cake can be made using 3 (6-inch) round cake pans, 2 (8-inch) round cake pans, or in a 9 x 13-inch (sheet cake) baking pan. Generously grease the baking pan(s) and line with parchment paper and damp cake strips (optional!) for good measure. Then set aside.
- In a large bowl, combine the flour, both cocoa powders, baking soda, baking powder, salt, brown sugar, and granulated sugar. Stir the dry ingredients very well to thoroughly combine.
- Make a well in the middle of the bowl and pour in the buttermilk, coffee, extract, oil, and eggs. Whisk the mixture together until the batter is fully combined. This chocolate cake batter will be very runny. Divide the cake batter evenly into the cake pan(s). I like to use a kitchen scale to help get the precise weight of each cake pan.
- Bake the cake for 35-40 minutes (for 3, 6-inch cakes), 30-35 minutes (for 2, 8-inch cakes), or 30 minutes (for a 9 x 13-inch pan)- or until a toothpick inserted into the center of the cake comes out clean before removing it from the oven.
- Allow the cake(s) to cool in the pan for about 20-30 minutes. Then remove them from the pan and place them onto a wire rack to cool down completely before frosting. Feel free to wrap cake layers in plastic wrap and refrigerate overnight, if desired.
For the chocolate ganache frosting:
- In a saucepan over medium heat, combine the heavy cream and brown sugar. Whisk the mixture together and bring to a simmer. When the mixture starts to boil, remove the pan from the heat.
- Place the chopped chocolate into the saucepan and let it stand for 3-5 minutes. Then use a rubber spatula to stir the chocolate into the cream until a fully melted, smooth ganache forms. Add in the butter, espresso powder (if using) and salt and continue stirring until the butter melts and everything is well combined.
- Refrigerate the ganache until chilled but spreadable, about 1 – 1 ½ hours. You can also cover and refrigerate the ganache overnight. Note: the ganache will harden the longer it’s chilled; as such, it will need to sit out for about 1 hour to come back up to room temperature to achieve a spreadable consistency for frosting.
- If making a sheet cake, use an offset spatula to spread the ganache onto the cake. For layer cake assembly, use a sharp knife or cake leveler to level the cakes as needed. Then spread an even layer of ganache over each cake layer. Followed by a thin, crumb coat layer of ganache over the entire cake. Then place the cake in the refrigerator to chill for the layers to set, about 30 minutes.
- After chilling, use the remaining ganache to frost the entire cake. Garnish the cake with flowers, sprinkles, shaved chocolate, and other cake toppings, as desired. Slice into wedges and serve immediately. Enjoy!
Notes
- Gluten-free flour: I use Bob’s Red Mill 1:1 baking flour.
- For the chocolate ganache: I recommend 70% dark chocolate.
- Feel free to use all-purpose flour in place of gluten-free flour.
- Please read the blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: The Mindful Hapa
