The Ultimate Gluten Free Chocolate Cake - With melt-in-the-mouth gluten free sponges that taste like hot chocolate in cake form and a fluffy rich chocolate buttercream frosting, this gluten free chocolate cake is the very definition of comfort food. Plus, it’s easy and quick to make! Chocolate dessert recipes. Easy cake recipes. Birthday cake. Gluten free cake recipes. Gluten free desserts. Gluten free recipes. #glutenfree #chocolatecake
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The Ultimate Gluten Free Chocolate Cake

With melt-in-the-mouth gluten free sponges that taste like hot chocolate in cake form and a fluffy rich chocolate buttercream frosting, this gluten free chocolate cake is the very definition of comfort food. Plus, it’s easy and quick to make!
Course Dessert
Cuisine Gluten Free
Keyword chocolate dessert recipes, easy cake recipes, easy chocolate cake recipe, gluten free chocolate cake, how to make a chocolate cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10

Ingredients

For gluten free chocolate sponges:

  • 2 cups + 3 tbsp (265 g) plain gluten free flour blend (I've used a simple store-bought blend containing only rice, potato and maize flours, with no added xanthan gum)
  • 1/2 tsp xanthan gum
  • 3/8 cup + 1/2 tbsp (50 g) cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 cups (300 g) granulated sugar
  • 1/2 tsp salt
  • 2 eggs, room temperature
  • 1 cup + 2 tsp (250 mL) milk, room temperature
  • 1/2 cup + 1 tsp (125 mL) vegetable or sunflower oil
  • 1 cup + 2 tsp (250 mL) boiling hot water

For chocolate buttercream frosting:

  • 3 sticks (340 g) unsalted butter, softened
  • 2 cups (250 g) powdered sugar
  • 1/2 cup + 1 tbsp (75 g) cocoa powder
  • pinch of salt
  • 5 1/3 oz (150 g) dark chocolate, melted and cooled

Instructions

For gluten free chocolate sponges:

  1. Pre-heat the oven to 355 ºF (180 ºC) and line two 7 inch round cake pans with greaseproof/baking paper.

  2. In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder.

  3. Add the granulated sugar and salt, and whisk well.

  4. Add the eggs, milk and vegetable/sunflower oil. Whisk well, until you get a smooth cake batter.

  5. Add the boiling hot water, and whisk until you get a runny cake batter with no lumps.

  6. Evenly distribute the cake batter between the two lined cake pans, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 40 minutes or until spongy to the touch and an inserted toothpick comes out clean.

  7. Allow to cool.

For chocolate buttercream frosting:

  1. In a stand mixer, or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.

  2. Add the powdered sugar, and beat for a further 5 minutes.

  3. Add the cocoa powder and salt, and beat until evenly distributed in the buttercream.

  4. Add in the melted (and cooled) dark chocolate, and beat until you get a rich, fluffy chocolate frosting with an even chocolate brown colour.

Assembling the cake:

  1. If the sponges are domed, level them out by cutting off the domed tops with a serrated knife.

  2. Place the bottom sponge layer on a cake stand, and spread a generous layer of frosting on top, but leave enough for frosting the outside of the cake. Then, place the other sponge on top of the frosting.

  3. Use the remaining chocolate buttercream to frost the outside of the cake. Decorate the cake by creating swirls of buttercream with an offset spatula or the back of a spoon.

  4. Enjoy!

Storage:

  1. The gluten free chocolate cake keeps well in the fridge, in a closed container or wrapped in cling film, for 3 - 4 days.