Gluten-Free Dark Chocolate Cake Recipe
This Gluten-Free Dark Chocolate Cake Recipe is a decadent dessert made with rich cocoa powder, gluten-free flour, and dark chocolate for a deep, intense flavor. It's moist, light, and topped with a velvety frosting. Perfect for chocolate lovers, it’s a delicious, gluten-free treat for any occasion.
Equipment
- Two 8-inch round cake pans
- Mixing bowls (medium & large)
- Electric mixer or whisk
- Spatula
- Saucepan
- Measuring cups and spoons
- Wire rack for cooling
- Cake knife or serrated knife (for leveling if needed)
Ingredients
For the Cake:
- ¾ cup 75g unsweetened cocoa powder (preferably Dutch-processed)
- 1 ½ cups 180g King Arthur Gluten-Free All-Purpose Flour
- 1 ½ cups 300g granulated sugar
- 1 teaspoon xanthan gum
- 1 teaspoon table salt
- 2 ½ teaspoons baking powder
- 2 teaspoons gluten-free vanilla extract
- ⅔ cup 150ml vegetable oil
- ⅔ cup 160g sour cream
- 1 cup 240ml warm water
For the Dark Chocolate Ganache:
- 600 g dark chocolate minimum 54% cocoa solids; ideally 70%
- 600 ml heavy cream double cream
- ¼ teaspoon salt
- 2 tablespoons light brown sugar
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together the gluten-free flour, cocoa powder, sugar, xanthan gum, salt, and baking powder until well combined.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk together the vegetable oil, sour cream, vanilla extract, and warm water until smooth.
Step 4: Combine and Mix
- Gradually add the wet mixture into the dry ingredients. Mix using a hand mixer or whisk until the batter is smooth and lump-free.
Step 5: Bake the Cake
- Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks.
Step 6: Make the Ganache
- In a saucepan, heat the heavy cream with salt and brown sugar over medium heat until just simmering. Pour over the chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let cool to a spreadable consistency.
Step 7: Assemble and Frost
- Once the cakes are fully cooled, level them if needed. Spread a layer of ganache between the layers, then cover the top and sides with the remaining ganache. Let set at room temperature or refrigerate briefly before serving.