Gluten-Free Chocolate Cake

Oh hi! The title for this post is intentionally chocolately, because, holy smokes, it’s so dark and rich and….chocolately! And gluten-free because my adult kids are celiacs and trips to the ER are not fun at all.  So let’s get down to it. You CAN totally make this cake and be proud of your handiwork…. or not and keep it all to yourself. I won’t tell. 😉

Chocolate Chocolately Cake with Chocolate Ganache Frosting
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
A dense and moist chocolate cake. Fast and easy. Directions for gluten-free and regular wheat flour. Read the recipe completely through BEFORE you start. This cake is really good the next day slightly warmed up in your microwave. Use the defrost function so it slowly warms the frosting too. Nom!
Ingredients
  • CAKE:
  • 210 grams gluten-free flour blend OR 1.5 cup regular flour
  • 1 cup cocoa powder, unsweetened
  • 3 teaspoons baking powder
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 stick butter, melted (1/2 cup)
  • 1 cup buttermilk OR 7/8 cup milk + 2 tablespoons vinegar
  • 1 cup strong coffee
  • FROSTING:
  • 1 12-oz. bag dark chocolate chips
  • 1/3 cup half-n-half
Instructions
  1. Grease and flour a 9″ x 13″ or 2- 9″ round cake pans with butter and flour.
  2. Weigh the flour and add the dry ingredients into the bowl and mix thoroughly. (Flour through salt.)
  3. Melt the butter and add the strong coffee and buttermilk. Stir until well blended.
  4. In a large mixing bowl, add the melted butter, eggs, and vanilla extract and mix with a stand mixer or hand mixer until frothy.
  5. Add one-third of flour mixture and one-third of liquids alternating and mixing thoroughly between additions until all of the flours and liquids have been combined into the bowl with the eggs and sugar frothy mixture. If you are using a gluten-free flour mix, you may need to add some additional liquid to make the batter thin enough to pour into the prepared pans. It’s okay; you won’t wreck the cake. I added a little more coffee. Easy peasy.
  6. Pour the batter into the prepared pan(s). Bake at 350 for 35 minutes for 9″-round cake pans or 50 minutes for the 9″ x 13″ rectangular cake pan. The cakes are done when they spring back when touched gently in the center or a toothpick comes out clean. Watch the cakes to be sure they are not overcooked! When done, take them out of the oven to cool.
  7. To make the frosting, dump the chocolate chips into a glass bowl and dump the half-n-half right over the top. Microwave for one minute on high. Using a wire whip (or be lazy like me and just use a fork), mix and mix and mix until the hot chips and half-n-half start melting together. Stir vigorously and they will start to melt together and eventually form a thick smooth chocolately frosting. Immediately dump on to the top of the cake and spread with a knife or spatula. Don’t waste the chocolately goodness. Lick that baby clean! 😀