Gluten Free Dark Chocolate Cake

5 from 1 vote

This super rich and decadent gluten-free dark chocolate cake is such a luxurious bake. Its moist, tender crumb has a bittersweet flavor. It is covered in a fudgy, rich dark chocolate ganache and topped with elegant chocolate curls.

Prep Time40

Cook Time20

Decorating Time20

Total Time1 20

Course: Baking, Cake, Dessert

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 494kcal

Author: Amanda

Equipment

4 8 inch springform round baking pans
Parchment paper
Offset spatula
Cake/bench scraper

Ingredients

Ingredients for Gluten Free Dark Chocolate Cake

2 teaspoons Coffee granules I used instant expresso powder.
120 ml Hot water
400 grams Unsalted butter
400 grams Gluten free All Purpose Flour
400 grams Sugar
90 grams Unsweetened Cocoa Powder I used Dutch processed cocoa powder.
2 teaspoons Baking powder Be sure to check that the baking powder is gluten free as some brands may contain gluten.
1.5 teaspoons Baking soda Also known as bicarbonate of soda.
½ teaspoon Xanthan Gum Omit if the flour blend already contains xanthan gum.
¼ teaspoon Salt
400 ml Buttermilk Room temperature
4 large Eggs Room temperature
2 teaspoons Vanilla extract

Ingredients for Dark Chocolate Ganache

600 grams Dark chocolate (minimum 54% cocoa solids) I used dark chocolate with 70% cocoa solids.
600 ml Heavy cream Also known as double cream.
¼ teaspoon Salt
2 tablespoons light brown sugar

Ingredients for Chocolate curl decorations (Optional)

100 grams Dark chocolate

Instructions

Make the dark chocolate cake

Preheat the oven to 170°C/325°F/Gas Mark 3. Line the bottom of the 4 baking pans with parchment paper.
Melt the butter, In a separate bowl or jug mix coffee with hot water and set both aside to allow them to cool.
Mix flour, sugar, baking powder, baking soda, cocoa powder, xanthan gum, and salt in a large bowl.
Mix the eggs, buttermilk, vanilla extract, and melted butter, in a small bowl.
Add the wet ingredients into the larger bowl that contains the dry ingredient mix.
Pour in the coffee a little at a time and mix well until fully incorporated.
Divide the chocolate cake batter evenly between the 4 baking pans. Place in the oven and bake for approximately 20-25 minutes. Insert a skewer into a cake. If it comes out clean it's ready if not leave it in slightly longer. (Times may vary slightly depending on the oven).
Transfer to a cooling rack. Carefully remove from the tins once slightly cooled as the cake will be delicate to handle while it is still hot.

Making the chocolate ganache

Make the ganache while the cakes are baking and cooling.
Chop the chocolate up and place it in a large bowl.
Pour cream, sugar and salt into a non-stick saucepan and heat on medium-high heat until the cream is hot stirring continuously. DO NOT bring the cream to a boil.
Carefully pour the hot cream into the bowl with the chopped chocolate and leave it to sit for 3-4 minutes. This will allow the hot cream to begin to melt the chocolate.
Stir the melted chocolate and cream together until fully combined, smooth and free of any lumps.
If there are still small lumps that have not melted you can place the ganache in the microwave for 10 seconds at a time until the chocolate has fully melted.
Leave the chocolate ganache to cool completely and then cover and place in the refrigerator for 1 hour or until it is thick enough that it will hold its shape and is not too runny.

Make chocolate curls (Optional for decoration)

Place a large baking sheet in the refridgerator to chill.
In a small bowl melt chocolate.
Take the cookie sheet out of the fridge and turn it upside down with the bottom-side up. Pour the melted chocolate over the baking sheet and spread a thin even layer with an offset spatula.
Place in the fridge for 2-3 minutes until it is firm but not fully hardened.
Using the edge of a spatula, knife, or bench scraper push it forward at the edge of the chocolate at a slight angle to create chocolate curls. The size of the curls will depend on the tool used and the angle at which you are pushing the tool.
Carefully place the curls on a plate and chill in the fridge to firm up.

Assembling the dark chocolate cake

Once the cakes have fully cooled using a serrated knife or cake leveler trim off any domes and make the cakes straight and even. I find placing the cakes in the fridge for 30 minutes before trimming makes the cakes firmer and easier to handle.
Use half of the ganache and divide evenly between the cake layers and spread with an offset spatula, layering the cake carefully. Place the top layer bottom side up for a clean straight finish.
Use the remaining half of the ganache to cover the side of the cake. Use a cake scraper for the sides and the offset spatula for the top to create a smooth finish.
Decorate the top of the cake with the chocolate curls. You can use some chocolate ganache to help secure them in place if preferred.

Notes

Recipe Tips

- Tip #1: Use good quality ingredients - the end result of the chocolate cake will be so much better if you use good quality dutch processed cocoa powder, dark chocolate, and butter.

- Tip #2: Weigh all ingredients - Baking by weight always produces the best results as it ensures a constant outcome. Cup sizes can vary depending on where you are from. I do use teaspoons for smaller ingredient amounts.

- Tip #3: Use an oven thermometer - Some ovens run hotter than others and using an oven thermometer when baking ensures that you are baking at the right temperature. My oven runs hot so I always use a thermometer.

- Tip #4: Be sure to check that the melted butter has cooled down as you don't want the eggs to start cooking when added to hot butter.

- Tip #5: I like to weigh each of the baking pans to check that the cake batter is evenly divided.
- Tip #6: If there are still small lumps that have not melted you can place the ganache in the microwave for 10 seconds at a time until the chocolate has fully melted.

Serving suggestion

Heat a slice of cake in the microwave for a few seconds until warm and serve with a scoop of vanilla ice cream for a slice of gluten free chocolate fudge cake.

Storage

The cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.

Freezing

I have frozen leftover individual slices wrapped in parchment paper, then a freezer bag. Then defrost at room temperature for a few hours or overnight in the fridge. They are then great for warming up in the microwave and served with a scoop of ice cream and are just like a warm chocolate fudge cake.

Nutrition