Ultimate Decadent Gluten-Free Chocolate Cake Recipe
This Ultimate Decadent Gluten Free Chocolate Cake is a moist and rich dessert perfect for any chocolate lover. Made with gluten-free flour and a blend of espresso and fresh brewed coffee, this cake boasts deep chocolate flavor and a smooth, creamy chocolate buttercream frosting. Ideal for special occasions or indulgent everyday treats.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 1 two-layer 8-inch cake, serving approximately 12-16 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cake Ingredients
- 2 cups Gluten Free 1.1 flour or all purpose flour
- ¾ cup cocoa powder
- 2 cups sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 5 oz unsweetened Greek yogurt (can substitute dairy free unsweetened Greek yogurt)
- 1 tsp kosher salt
- ½ cup vegetable oil
- 1 tsp espresso powder
- 1 cup fresh brewed coffee
- 2 eggs
- 1 tsp vanilla extract
Frosting Ingredients
- 1 ½ cups butter, room temperature (can substitute dairy free butter)
- 5 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1 tsp espresso powder
- ½ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with nonstick baking spray and set them aside.
- Mix the Wet Ingredients: In a large mixing bowl, beat the eggs and sugar for 3 minutes until the sugar is mostly dissolved and the eggs become frothy and lighter in color. Add the Greek yogurt, vanilla extract, vegetable oil, and espresso powder. Mix until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Add Coffee: Gently stir in the freshly brewed coffee until fully incorporated.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Combine Frosting Ingredients: In a mixing bowl, add the butter, powdered sugar, cocoa powder, espresso powder, milk, and vanilla extract.
- Beat the Frosting: Beat the mixture until the sugar and cocoa are fully incorporated, and the frosting is smooth and creamy. Add more milk if needed to achieve the desired consistency.
- Assemble the Cake: Once the cakes have cooled completely, frost the top of one layer with the chocolate buttercream. Place the second cake layer on top and frost the entire cake, including the sides.
- Optional Layering: For an extra impressive presentation, slice the cake into four layers before frosting.
Notes
- Use gluten-free flour blend suitable for baking to ensure the best texture.
- For dairy-free options, substitute dairy-free Greek yogurt and butter accordingly.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Ensure cakes are completely cool before frosting to prevent melting.
- If frosting is too thick, gradually add more milk to reach desired consistency.
- You may store the frosted cake in the refrigerator for up to 3 days.
Keywords: gluten free chocolate cake, chocolate cake, decadent cake, chocolate buttercream frosting, gluten free dessert
