This straightforward 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 alternative for each chocolate-lover in my household, and readers have made it for his or her celebrations for years—whilst a multi-tiered wedding ceremony cake!
My take
Nicole’s Recipe Notes
- Fast and simple: 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.
- Nearly dairy free: With oil as an alternative of butter, the one dairy is bitter cream. Nondairy bitter cream works nice.
- No melting chocolate: The mix of a number of cocoa powder and oil makes a wealthy cake the straightforward (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 properly, within the fridge with out it drying out an excessive amount of.
Find out how to make gluten free chocolate cake
Collect your elements. Carry 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 elements (gluten free flour, cocoa powder, salt, baking soda, and sugar). Make a properly within the middle, and add the moist elements (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 just a few moist crumbs. Cool within the pan for 10 minutes, then flip over onto a cooling rack to complete cooling.
Find out how to make a simple chocolate frosting
Chocolate ganache is a silky glaze or filling made with heavy whipping cream and chopped chocolate. Use the next ratio of chocolate, and you’ll whip it into the best 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 easy. Pour it over the cooled cake for a easy 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, gentle 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. Clean the highest, and place them in a 350°F oven. After about 20 minutes rotate the pans with each other so every little thing bakes evenly.
Ingredient substitutions
Dairy free
The one dairy within the cake is the bitter cream, which you’ll exchange with nondairy bitter cream (like Violife or Tofutti) or nondairy Greek-style plain yogurt (like Kite Hill).
You’ll be able to exchange the heavy cream within the ganache with canned coconut cream or strive vegan heavy cream, which a number of model make now (Califa Farms, Nation Crock, Silk manufacturers, and many others.).
Egg free
There are 2 eggs on this recipe, and also you would possibly be capable to exchange every of them with one “chia egg” or perhaps a “flax egg” every. Flax eggs present extra construction, however have a typically 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 objective 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 properly.
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Create a properly within the middle of the dry elements and add the bitter cream, oil, eggs, vanilla, and water, and blend to mix properly. The batter needs to be very thickly pourable.
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Scrape the batter into the ready pan, easy 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 principally clear or with just a few moist crumbs connected (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 recent cream over the chocolate.
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Permit the cream to take a seat on the chocolate for a few minute, till the chocolate begins to soften, and blend till the chocolate is melted, and the combination is easy 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 edges of the cake. Permit to set at room temperature earlier than serving.
To make whipped ganache
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When you forgot to make use of 10 ounces of chopped chocolate as an alternative of 8 and nothing has cooled but, simply soften 2 extra ounces of chocolate and add it to the ready ganache. Observe the identical directions as above by way of mixing till easy. Permit 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’s going to lighten in coloration because it reaches the best consistency.
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Add the non-obligatory confectioners’ sugar and beat till well-combined. Frost as desired.
Dietary info
The knowledge 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 robotically 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 totally frosted.
Severely, I can not understate how gentle 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 recommend utilizing this storage methodology should you 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 gentle sufficient to unfold. You may as well whip it once more briefly earlier than frosting.
FAQs
When baked items rise after which fall as they cool, the oven is often too scorching. Most ovens run scorching, so strive utilizing a standalone oven thermometer that you just exchange usually to gauge temperature.
No. Typically, gluten free cake is confused with “flourless cake.” Conventional gluten free baked items are made with an all objective gluten free flour mix, like typical ones are made with all objective wheat flour. You can also make a completely flourless chocolate cake with chocolate, butter, eggs, cocoa powder, and sugar.
This cake isn’t dense sufficient to make certain that it could work in a bundt pan. For that, do this chocolate gluten free bundt cake recipe.
Simply let the combination sit at room temperature till it is gentle sufficient to scoop, then whip it as instructed.
Sure. You’ll be able to 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 should be 3-inches deep and bake about 5 minutes longer. To bake this cake in a 13×9 inch rectangular pan, you may want 75% extra batter, so improve the yield from 8 slices of cake to 14. It’s going to take longer to bake, most likely near 40 minutes.
To make a layer cake, you may 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 prove 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, strive 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 an alternative of simply deepening the chocolate taste.
