Gluten Free Chocolate Cake
This gluten free chocolate cake is rich, moist, and totally irresistible. It proves you don't have to compromise on flavor for a showstopping dessert.
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Equipment
- two 9-inch round cake pans
- electric mixer
- wire rack
Ingredients
- 2 cups Gluten Free 1-to-1 Baking Flour
- 2 cups Granulated Sugar
- 3/4 cup Unsweetened Cocoa Powder
- 2 tsp Baking Soda
- 1 tsp Salt
- 2 large Eggs
- 1 cup Buttermilk
- 1 cup Hot Coffee
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla Extract
For the Frosting
- 1 cup Unsalted Butter, softened
- 3 1/2 cups Powdered Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 1/3 cup Heavy Cream
- 2 tsp Vanilla Extract
- Pinch Salt
Instructions
- Preheat oven to 350F and grease two 9-inch round cake pans, then line bottoms with parchment paper. Whisk together gluten free flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and beat on medium speed for 2 minutes. Slowly pour in hot coffee and stir until the batter is smooth. The batter will be thin, and that is expected.
- Divide batter evenly between the two pans. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, beating on medium-high until fluffy. Mix in vanilla extract and a pinch of salt.
- Place one cake layer on a serving plate, spread a generous layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.
- Slice and serve at room temperature. Store covered for up to 3 days.
Servings: 12 slices
Nutrition
Serving: 1serving | Calories: 650kcal | Carbohydrates: 93g | Protein: 4g | Fat: 29g
Calories: 650kcal
Cost: $18