Decadent Gluten-Free Chocolate Cake
As you may know, chocolate is not my first choice, but this chocolate cake is a tie for first with my vanilla cake because it is so delicious!
I love pairing this decadent chocolate cake with my vanilla whipped buttercream (here’s the recipe). The soft, silky buttercream compliments the rich chocolate taste.
Over the years I have made this cake for birthdays and people are shocked the cake they are eating is gluten-free. Again, I use my favorite baking flour: Bob’s Red Mill 1-to-1 Baking Flour (in the blue bag).
I have found using gluten-free cake flour makes for a fluffier cake. Although impossible to find, I simply make my own cake flour. You can find the perfect ratio here.
Decadent Gluten-Free Chocolate Cake
Equipment
- (3) 8-Inch Round Cake Pans
Ingredients
- Unsalted Butter (For Greasing Pans)
- 1 ½ Cups Gluten-Free Cake Flour
- 1 Cup All-Purpose Gluten-Free Baking Flour (Plus more for pans)
- 2 Cups Granulated Sugar
- 1 ½ Cups Dutch-Processed Cocoa Powder
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- ⅓ Cup Semi-Sweet Chocolate Chips
- 2 Cups Whole Milk (Room Temperature)
- ½ Cup Sour Cream
- ½ Cup Vegetable Oil
- 2 Large Eggs (Room Temperature)
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans, and line with parchment circles.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until blended.
- In a heatproof bowl, slowly melt chocolate chips either in the microwave or with a double boiler. With either method, stir with a rubber spatula often to prevent burning. Once melted, set aside.
- In a medium bowl, whisk together the milk, sour cream, vegetable oil, eggs, and vanilla. Pour the mixture into the bowl with the dry ingredients, then add the melted chocolate. Mix on low speed until the mixture comes together, then turn up to medium speed and beat for about 30 seconds. Stop the mixer and scrape down the side and bottom of the bowl with a rubber spatula, then beat again on medium speed for an additional 10 seconds.
- Divide the batter evenly among the prepared cake pans and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cakes comes out clean. Allow the cakes to cool in the pans for 20 minutes before turning them out onto a wire rack. Remove the parchment paper from the bottom of each cake, turn them right side up, and leave them to cool completely.
- Cake layers will keep at cool room temperature, wrapped tightly in plastic wrap, for up to 24 hours.
Notes
- The original cake recipe I used was found in a baking book I bought at a furniture store: "Sweet Bake Shop: Delightful Desserts for the Sweetest of Occasions" by Tessa Sam.
- If you don't want to make your own cake flour, you can use your favorite gluten-free baking flour blend.
- This recipe will yield 3 dozen cupcakes.
I am slowly becoming a plant lady, so I decorated this cake as a succulent garden.
