Description of this recipe
This Gluten-Free Chocolate Cake is a moist, rich, and deeply satisfying treat that proves you don’t need gluten to create a truly exceptional dessert. With its fudgy texture, intense chocolate flavor, and decadent chocolate buttercream frosting, it’s the perfect cake for birthdays, celebrations, or simply a comforting indulgence. This recipe has been carefully crafted to ensure a tender crumb and irresistible taste, even without traditional wheat flour.
Why you will love this recipe
You’ll adore this Gluten-Free Chocolate Cake for several reasons:
- Gluten-Free, Worry-Free: Finally, a chocolate cake that everyone can enjoy! Whether you’re gluten-intolerant, have celiac disease, or are simply looking to reduce gluten in your diet, this cake offers all the flavor and texture of a classic chocolate cake without any of the gluten.
- Unbelievably Moist and Fudgy: The combination of oil, yogurt, and coffee creates a cake that’s incredibly moist and stays fresh for days. It’s not dry or crumbly like some gluten-free baked goods.
- Intense Chocolate Flavor: The generous amount of cocoa powder and melted dark chocolate in the frosting ensures a deep, rich chocolate flavor that will satisfy even the most ardent chocolate lover.
- Easy to Make: Despite being gluten-free, this recipe is surprisingly straightforward and doesn’t require any complicated techniques or hard-to-find ingredients.
- Decadent Frosting: The smooth, creamy chocolate buttercream frosting is the perfect complement to the cake, adding an extra layer of richness and sweetness. The slight saltiness from the butter balances the sweetness perfectly.
Introduction
The world of gluten-free baking can sometimes feel like a minefield of dry, flavorless disappointments. But fear not, chocolate lovers! This Gluten-Free Chocolate Cake recipe is here to change your perception of what gluten-free baking can be. This isn’t just a cake that happens to be gluten-free; it’s a genuinely delicious, satisfying chocolate cake that just so happens to be free of gluten.
We’ve taken great care to develop a recipe that delivers on both texture and flavor. The secret lies in using a combination of gluten-free flour blend, xanthan gum, and other key ingredients that work together to create a tender crumb and moist texture that rivals traditional chocolate cakes. The addition of coffee enhances the chocolate flavor and adds depth, while the yogurt contributes to the cake’s moistness and tangy undertones.
The frosting is equally important, and we’ve gone all out with a rich, decadent chocolate buttercream that’s made with plenty of cocoa powder, melted dark chocolate, and salted butter. The slight saltiness from the butter balances the sweetness and enhances the overall flavor profile.
This Gluten-Free Chocolate Cake is perfect for any occasion, from birthdays and holidays to casual gatherings and everyday indulgences. It’s a cake that everyone can enjoy, regardless of their dietary restrictions. So go ahead, bake this cake, share it with your loved ones, and experience the joy of gluten-free decadence!
Ingredients:
For the Cake:
- 150ml vegetable oil, plus extra for greasing the tins
- 175g gluten-free flour blend (a blend designed for baking, not just plain rice flour)
- 1 tsp xanthan gum (essential for binding and structure in gluten-free baking)
- 50g cocoa powder (unsweetened, high-quality cocoa for a rich chocolate flavor)
- 1 tbsp baking powder (for leavening and a light, airy texture)
- ½ tsp bicarbonate of soda (also known as baking soda, for additional leavening and flavor)
- 75g dark brown soft sugar (adds moisture and a caramel-like flavor)
- 75g caster sugar (also known as superfine sugar, for sweetness and a fine crumb)
- 2 tbsp golden syrup (adds moisture, sweetness, and a chewy texture)
- 2 large eggs (at room temperature, for better emulsification)
- 100g Greek yogurt (plain, full-fat or low-fat, for moisture and tang)
- 100ml milk (any kind, for moisture and consistency)
- 2 tbsp instant coffee, dissolved in 4 tbsp hot water (enhances the chocolate flavor)
For the Frosting:
- 300g icing sugar (also known as powdered sugar, sifted for a smooth frosting)
- 25g cocoa powder (unsweetened, for a deeper chocolate flavor)
- 150g soft salted butter (at room temperature, for a creamy frosting)
- 3 tbsp milk (any kind, for consistency)
- 65g dark chocolate, melted and slightly cooled (high-quality dark chocolate for the best flavor)
Preparation:
Step 1: Prepare the Oven and Tins
Preheat your oven to 180°C/160°C fan/gas mark 4. The correct temperature is critical for even baking. Too hot, and the cake will bake too quickly on the outside while remaining raw in the center. Too cool, and the cake will be dense and heavy. Lightly grease the base of two 18cm sandwich tins with vegetable oil. Then, cut out circles of baking parchment to fit the bottom of each tin and place them inside. This ensures that the cakes will release easily from the tins after baking. Oiling and using parchment paper will keep the cake from sticking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the gluten-free flour, xanthan gum, cocoa powder, baking powder, bicarbonate of soda, salt, dark brown soft sugar, and caster sugar. Whisking ensures that all the ingredients are evenly distributed, which is especially important for gluten-free baking. The xanthan gum is crucial for providing structure in the absence of gluten. Make sure that the cocoa powder is free of lumps, as this can affect the texture of the cake.
Step 3: Combine Wet Ingredients
In a separate jug or bowl, whisk together the golden syrup, eggs, oil, Greek yogurt, milk, and dissolved coffee. Ensure the eggs are at room temperature for better emulsification. The coffee will enhance the chocolate flavor without making the cake taste like coffee. It is very important to mix the water until you fully dissolve it.
Step 4: Combine Wet and Dry Ingredients
Gradually pour the wet ingredients into the dry ingredients while whisking continuously. Mix until you have a smooth batter. Be careful not to overmix, as this can lead to a tough cake. A few lumps are okay, but make sure there are no large pockets of dry flour. A smooth mixture is the key.
Step 5: Bake the Cake
Divide the batter evenly between the prepared tins. Bake for 30-35 minutes, or until the cakes are risen and firm to the touch. A toothpick inserted into the center should come out clean or with a few moist crumbs attached. Start checking for doneness around the 30-minute mark, as baking times can vary depending on your oven.
Step 6: Cool the Cakes
Remove the cakes from the oven and let them cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely. Cooling the cakes upside down helps to flatten the tops for easier frosting. Always make sure the cake is at room temperature before frosting it.
Step 7: Prepare the Frosting
While the cakes are cooling, make the frosting. In a large bowl, beat the icing sugar, cocoa powder, butter, and milk together for 5 minutes until smooth and fluffy. Use an electric mixer for best results. Sifting the icing sugar beforehand will prevent lumps in the frosting. The butter should be at room temperature for a smooth and creamy consistency.
Step 8: Add Melted Chocolate
Gradually pour in the melted dark chocolate while beating, scraping down the sides of the bowl to make sure everything’s included. Continue beating until the frosting is smooth and well combined. The melted chocolate adds richness and depth of flavor to the frosting. Make sure the chocolate is slightly cooled before adding it to the frosting.
Step 9: Frost the Cake
Once the cakes are completely cool, spread half the frosting over the top of one sponge using a palette knife or offset spatula. Sandwich the other sponge on top, with the flat bottom-side facing up. This helps to create a level surface for frosting.
Step 10: Finish Frosting
Spread the remaining frosting around the top and sides of the cake, smoothing it over with a palette knife or offset spatula. If you have any frosting left, you can pipe some rosettes on top of the cake for decoration.
COOKING Rating:
- Difficulty: Medium
- Prep time: 30 minutes
- Cook time: 30-35 minutes
Serving Suggestions:
- Serve slices of the Gluten-Free Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream.
- Dust the cake with cocoa powder or decorate with fresh berries for an elegant presentation.
- Pair the cake with a glass of milk, coffee, or a dessert wine.
- Serve at room temperature for the best flavor and texture.
Tips:
- Use a high-quality gluten-free flour blend that’s designed for baking for the best results.
- Don’t skip the xanthan gum, as it’s essential for providing structure in gluten-free baking.
- Measure your ingredients accurately for consistent results.
- Don’t overbake the cake, as it can become dry.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- Use an offset spatula for smooth and even frosting.
- If the frosting is too thick, add a little more milk. If it’s too thin, add a little more icing sugar.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Nutritional Information:
(Please note that these values are estimates and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 450 per slice
- Protein: 5g
- Sodium: 200mg
Conclusion
This Gluten-Free Chocolate Cake is a testament to the fact that gluten-free baking can be just as delicious and satisfying as traditional baking. With its moist, fudgy texture, intense chocolate flavor, and decadent frosting, it’s a cake that everyone will love, regardless of their dietary restrictions. So go ahead, give this recipe a try, and experience the joy of gluten-free decadence! Enjoy!
Q&A:
Q1: Can I use a different type of flour for this recipe?
A: While this recipe is specifically designed for a gluten-free flour blend, you could experiment with other types of gluten-free flour, such as almond flour or oat flour. However, you may need to adjust the amount of liquid or other ingredients to achieve the desired consistency. Keep in mind that the texture and flavor of the cake may also be affected. It’s always best to stick to the recommended gluten-free flour blend for the most consistent results.
Q2: Can I make this cake ahead of time?
A: Absolutely! This Gluten-Free Chocolate Cake can be made a day or two in advance. Simply bake the cakes and let them cool completely. Then, wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator. You can also make the frosting ahead of time and store it in an airtight container in the refrigerator. When you’re ready to serve the cake, frost it and let it come to room temperature before serving.
Q3: Can I freeze this cake?
A: Yes, you can freeze this cake. Wrap the cooled, unfrosted cakes tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready to serve, thaw the cakes overnight in the refrigerator. Frost the cakes with the prepared frosting before serving. You can also freeze individual slices of frosted cake. Wrap each slice tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.
Q4: I don’t have golden syrup. Can I substitute it with something else?
A: Yes, you can substitute golden syrup with corn syrup, honey, or maple syrup. However, keep in mind that the flavor and texture of the cake may be slightly different. Golden syrup adds a unique sweetness and chewiness to the cake, so the substitutes may not provide the exact same results. Corn syrup is probably the closest substitute in terms of texture and sweetness.
Q5: My frosting is too thick. How can I thin it out?
A: If your frosting is too thick, simply add a tablespoon or two of milk at a time, beating until you reach the desired consistency. Be careful not to add too much milk, as this can make the frosting too thin. You can also add a teaspoon of warm water or even a tablespoon of melted butter to thin out the frosting. Always add liquids gradually and beat well after each addition.
