Best-ever gluten-free chocolate cake
Indulge in the best-ever gluten-free chocolate cake recipe! Moist, rich, and irresistible, this cake combines dry cocoa, self-raising flour, butter, sugar, eggs, powdered sugar, dark chocolate, and a touch of milk to create a perfect dessert for any occasion. Enjoy a delicious, gluten-free treat that everyone will love!
- 10 Jun 2024
- Cook time 40 min
- Prep time 30 min
- 10 Servings
- 8 Ingredients
This Best-ever Gluten-Free Chocolate Cake is a mouth-watering delight that's perfect for any occasion. Rich, decadent, and incredibly easy to make, this recipe will charm both gluten-free followers and chocolate lovers alike. With simple ingredients that are likely already in your pantry, this cake promises to be a hit for any celebration or just as an everyday treat.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, sift together the cocoa powder and gluten-free self-raising flour. This helps to avoid any lumps and ensures a well-mixed batter.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
Add the eggs one at a time, beating well after each addition. This ensures that the eggs are well incorporated into the mixture.
Gradually add the sifted dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix.
Melt the dark chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring in between until smooth. Let it cool slightly, then fold it into the batter along with the milk. Mix gently until everything is well combined.
Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula to ensure an even surface.
Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely.
In a small bowl, whisk the powdered sugar with a few tablespoons of water or milk until you reach your desired consistency for the icing. If you prefer a thicker icing, use less liquid; for a thinner glaze, use more.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of icing on top, then place the second cake layer over it. Frost the top and sides of the cake with the remaining icing.
Slice and enjoy your best-ever gluten-free chocolate cake!
Tips:
- Ensure all your ingredients are at room temperature before you start mixing. This helps in achieving a smooth and even batter.
- Sift the dry cocoa powder and self-raising flour to remove any lumps and to incorporate air, which results in a lighter cake.
- If you don’t have self-raising flour, you can substitute it with a mix of gluten-free all-purpose flour, baking powder, and salt.
- Melting the dark chocolate using a double boiler method will prevent it from burning and will maintain its smooth texture.
- Add the eggs one at a time, mixing well after each addition to ensure the batter is well-aerated.
With a moist, tender crumb and rich chocolate flavor, this Best-ever Gluten-Free Chocolate Cake is a satisfying dessert that doesn't compromise on taste or texture. Whether you serve it plain, with a dusting of powdered sugar, or a generous dollop of whip cream, it's sure to become a favorite in your kitchen. Enjoy this delightful treat knowing you can indulge without the gluten!
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 460kcal | 19% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 90g | 25% |
| Fiber 3.72g | 10% |
| Sugar 50g | 49% |
| Fat | |
| Fat 18g | 20% |
| Saturated 6g | 20% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 77mg | 14% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.78mg | 5% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.21mg | 1% |
| Vitamin K 1.04ug | 1% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 2.69mg | 24% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 150mg | 4% |
| Selenium, Se 16ug | 29% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 0.99mg | 9% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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