This simple gluten free chocolate cake is wealthy, dense and fudgy, and it is all made in only one bowl. Make a double layer or single, with the best chocolate ganache frosting.
It is the birthday cake of selection for each chocolate-lover in my household, and readers have made it for his or her celebrations for years—whilst a multi-tiered marriage ceremony cake!
My take
Nicole’s Recipe Notes
- Fast and straightforward: Make it in 1 bowl, with little to no prep. Float chilly eggs in heat water for 10 minutes and microwave the bitter cream for 20 seconds and also you’re able to bake.
- Virtually dairy free: With oil as a substitute of butter, the one dairy is bitter cream. Nondairy bitter cream works nice.
- No melting chocolate: The mixture of numerous cocoa powder and oil makes a wealthy cake the simple (and cheaper) means.
- Moist however sturdy: Dense sufficient to slice into skinny layers for a tiered cake with as many layers as you want—even for a marriage!
- Make forward: Tender sufficient to make it days forward of time and even retailer it, wrapped effectively, within the fridge with out it drying out an excessive amount of.
Learn how to make gluten free chocolate cake
Collect your substances. Deliver the eggs and bitter cream to room temperature. Allow them to sit on the counter, or float chilly eggs in very heat water for 10 minutes (within the shell!), and microwave the bitter cream for 20 seconds.
Whisk the dry substances (gluten free flour, cocoa powder, salt, baking soda, and sugar). Make a effectively within the middle, and add the moist substances (bitter cream, oil, overwhelmed eggs, vanilla and heat water) and blend. Unfold the thick cake batter evenly in a 9-inch greased baking pan.
Bake the cake at 350°F for about half-hour, or till a toothpick pressed into the middle comes out with a couple of moist crumbs. Cool within the pan for 10 minutes, then flip over onto a cooling rack to complete cooling.
Learn how to make a straightforward chocolate frosting
Chocolate ganache is a silky glaze or filling made with heavy whipping cream and chopped chocolate. Use a better ratio of chocolate, and you’ll whip it into the simplest 2-ingredient wealthy chocolate gluten free frosting.
To make ganache, warmth heavy whipping cream gently till simmering, and pour it over chopped chocolate. Let the combination sit for five minutes so the chocolate is usually melted, then stir till clean. Pour it over the cooled cake for a clean end.
To make whipped ganache, use 2 ounces extra chocolate for a thicker combination. Let the combination it cool and chill till it is scoopable, then whip till it is thick, mild and fluffy. Use it as you’d some other frosting.
For a layer cake
Change the yield within the recipe from 8 slices to 16, or click on the [2X] button. Use a bigger mixing bowl, and divide the batter equally between two ready 9-inch cake pans. Easy the highest, and place them in a 350°F oven. After about 20 minutes rotate the pans with each other so all the things bakes evenly.
Ingredient substitutions
Dairy free
The one dairy within the cake is the bitter cream, which you’ll substitute with nondairy bitter cream (like Violife or Tofutti) or nondairy Greek-style plain yogurt (like Kite Hill).
You may substitute the heavy cream within the ganache with canned coconut cream or attempt vegan heavy cream, which numerous model make now (Califa Farms, Nation Crock, Silk manufacturers, and so on.).
Egg free
There are 2 eggs on this recipe, and also you would possibly be capable to substitute every of them with one “chia egg” or perhaps a “flax egg” every. Flax eggs present extra construction, however have a generally disagreeable taste that the cocoa powder ought to masks right here.
Cocoa powder
Dutch-processed cocoa powder provides some extra richness, so I favor it right here. Pure cocoa powder, like Hershey’s, additionally works right here.
For the chocolate cake
- 1 ½ cups (210 g) all function gluten free flour mix, (See Recipe Notes)
- ⅜ teaspoon xanthan gum, (1/4 teaspoon + 1/8 teaspoon) omit in case your mix already comprises it
- 14 tablespoons (70) unsweetened cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup (200 g) granulated sugar
- ¾ cup (168 g) bitter cream, at room temperature
- ½ cup (112 g) impartial oil, (vegetable, grapeseed, peanut, canola all work)
- 2 (100 g (weighed out of shell)) eggs, at room temperature, overwhelmed
- 1 teaspoon pure vanilla extract
- ¾ cup (6 fluid ounces) heat water, (about 80°F)
For the chocolate ganache topping
Forestall your display from going darkish
Make the cake.
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Preheat your oven to 350°F. Grease a 9-inch spherical or sq. baking pan and set it apart.
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In a big bowl, place the flour, xanthan gum, cocoa powder, salt, baking soda and sugar, and whisk to mix effectively.
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Create a effectively within the middle of the dry substances and add the bitter cream, oil, eggs, vanilla, and water, and blend to mix effectively. The batter must be very thickly pourable.
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Scrape the batter into the ready pan, clean into an excellent layer and place within the middle of the preheated oven.
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Bake till a toothpick inserted within the middle of the cake comes out largely clear or with a couple of moist crumbs hooked up (about half-hour). Don’t overbake.
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Take away the cake from the oven and permit to chill for 10 minutes within the pan earlier than inverting onto a wire rack to chill utterly.
To make the ganache topping.
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In a small, heavy-bottom saucepan, warmth the heavy whipping cream till it simply begins to simmer. Place the chopped chocolate (10 ounces for whipped ganache) in a medium-size bowl. Pour the new cream over the chocolate.
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Enable the cream to take a seat on the chocolate for a couple of minute, till the chocolate begins to soften, and blend till the chocolate is melted, and the combination is clean and shiny.
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Pour the nice and cozy ganache excessive of the cooled cake, and gently unfold towards the perimeters so the ganache begins to drip down the perimeters of the cake. Enable to set at room temperature earlier than serving.
To make whipped ganache
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For those who forgot to make use of 10 ounces of chopped chocolate as a substitute of 8 and nothing has cooled but, simply soften 2 extra ounces of chocolate and add it to the ready ganache. Comply with the identical directions as above by mixing till clean. Enable the ganache to chill at room temperature till not scorching to the contact.
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Cowl and place the bowl within the fridge till the combination is agency sufficient to scoop with a spoon. Switch it to a big bowl.
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Beat with a handheld mixer or stand mixer fitted with the whisk attachment till thickened and fluffy (about 5 minutes). It should lighten in shade because it reaches the appropriate consistency.
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Add the optionally available confectioners’ sugar and beat till well-combined. Frost as desired.
Dietary info
The data you see is an approximation for 1 slice of a single layer 9-inch cake, with out the ganache frosting.
Serving: 1slice | Energy: 395kcal | Carbohydrates: 52g | Protein: 5g | Fats: 21g | Saturated Fats: 4g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 11g | Trans Fats: 0.1g | Ldl cholesterol: 54mg | Sodium: 262mg | Potassium: 177mg | Fiber: 4g | Sugar: 26g | Vitamin A: 194IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg
Vitamin info is routinely calculated, so ought to solely be used as an approximation.
make forward/leftovers
Storage directions
Retailer leftovers in an hermetic container at room temperature simply for two days, and as much as 4 if absolutely frosted.
Severely, I can’t understate how smooth and moist this cake is. For that motive, you’ll be able to even retailer it within the fridge with out worrying about it drying out.
I counsel utilizing this storage technique if you happen to do not suppose you’ll be able to end your chocolate cake inside two or three days.
For longer storage, let the cake cool utterly wrap it in freezer-safe wrap, and freeze it unfrosted or frosted for as much as 4 months. Defrost at room temperature, frost and serve.
The frosting may also be made forward of time and saved within the fridge in a sealed container. Simply let it sit at room temperature till smooth sufficient to unfold. You can too whip it once more briefly earlier than frosting.
FAQs
When baked items rise after which fall as they cool, the oven is normally too scorching. Most ovens run scorching, so attempt utilizing a standalone oven thermometer that you just substitute usually to gauge temperature.
No. Typically, gluten free cake is confused with “flourless cake.” Conventional gluten free baked items are made with an all function gluten free flour mix, like typical ones are made with all function wheat flour. You may make a completely flourless chocolate cake with chocolate, butter, eggs, cocoa powder, and sugar.
This cake isn’t dense sufficient to ensure that it might work in a bundt pan. For that, do that chocolate gluten free bundt cake recipe.
Simply let the combination sit at room temperature till it is smooth sufficient to scoop, then whip it as instructed.
Sure. You may bake this cake in a 9-inch sq. pan with out altering something for a barely shorter cake or an 8-inch sq. pan for a similar depth (and bake about 5 minutes longer). For an 8-inch spherical cake pan, it have to be 3-inches deep and bake about 5 minutes longer. To bake this cake in a 13×9 inch rectangular pan, you will want 75% extra batter, so improve the yield from 8 slices of cake to 14. It should take longer to bake, most likely near 40 minutes.
To make a layer cake, you will must double the frosting recipe (and the cake recipe). Simply change the yield from 8 slices to 16 slices or click on the [2X] button.
No, melted butter has extra moisture and fewer fats than oil, so the cake will not end up the identical.
Coconut oil that is liquid at room temperature works nice.
Glass, like stone, heats extra slowly than aluminum and retains warmth longer, so a cake baked in glass is extra prone to burn earlier than it finishes baking. I might scale back the oven temperature to 325°F after quarter-hour of baking to keep away from that.
Sure, for an excellent richer chocolate taste, attempt changing half of the nice and cozy water with heat brewed espresso (decaf or common). Greater than half espresso might make the cake style like espresso, as a substitute of simply deepening the chocolate taste.
