Easy Gluten Free Chocolate Cake

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5 from 10 votes

Easy Gluten Free Chocolate Cake

This easy homemade gluten free chocolate cake is so moist and fluffy you won't be able to tell it's gluten free!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: slices

Calories: 620kcal

Author: Serena

Ingredients

Gluten Free Chocolate Cake

1 ⅓ cups Gluten Free AP Flour (208 grams)
¼ teaspoon Xanthan Gum (Omit if your flour already has this)
⅔ cup Cocoa Powder (62 grams)
2 teaspoon Baking Powder (10 grams)
1 teaspoon Baking Soda (6 grams)
⅔ cup Unsalted Butter (150 grams)
1 ½ cups Superfine/Caster Sugar (312 grams)
3 Large Eggs Room Temperature
½ cup Whole Milk (120 mL)
1 teaspoon Vanilla Extract
⅔ cup Boiling Water (160 mL)

Chocolate Italian Buttercream

⅔ pound Sugar (303 grams)
151 grams Egg Whites (5-6 large eggs)
2.66 ounces Water (80 mL)
1 pound Unsalted Butter cut into 1" cubes (453 grams)
6 ounces Melted and cooled bittersweet chocolate (170 grams)

Instructions

Gluten Free Chocolate Cake

Preheat the oven to 350° F. Grease and line two 8" round cake pans.
In a mixing bowl, whisk together the flour, xanthan gum, cocoa powder, baking powder and baking soda. Set aside.
In the bowl of a stand mixer, beat the butter and sugar on a medium speed for 2-3 minutes to combine.
Add the eggs, 1 by 1, beating on a medium speed between each addition.
Add the vanilla extract and milk and mix until smooth.
Add in the flour mixture and mix on a low speed until just combined, scraping down the sides when necessary.
With the mixer on a low speed, slowly pour in the boiling water a little at a time until all of it has been added and incorporated through.
Pour the mixture into your cake pans, distributing it evenly between the two. It will be very runny, but don’t worry – this is how it’s supposed to look!
Bake for 25-30 minutes, or until a skewer poked into the center of the cake comes out with just a few moist crumbs and no wet cake mixture.
Leave the cakes to cool in the pans for10 minutes before transferring to a wire rack.

Chocolate Italian Buttercream

Combine 76 grams of the sugar with the egg whites in the bowl of your stand mixer.
Combine water with the remaining sugar in a small saucepan. Cook on medium heat this until the mixture reaches 240° F (Soft ball stage).
When the sugar syrup reaches 230°F, begin whipping the eggs in your stand mixer on medium speed with the whisk attachment. The whites should reach a soft peak stage by the time the sugar reaches 240°F.
Carefully stream the hot sugar into the whipping whites. Continue whipping until room temperature.
Once the meringue is cooled, switch to the paddle attachment and slowly add the butter on medium speed. Cream until smooth and light.
Once the buttercream is at the proper texture add in the melted chocolate and whip until incorporated.
Cover and store in the refrigerator until ready to use.

Notes

Recipe Source: SerenaLissy.com

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.

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