Description
Rich chocolate aromas dance through kitchens with this irresistible Chocolate Cake, beckoning dessert enthusiasts to indulge in pure bliss. Gluten-free ingredients blend seamlessly, delivering moist, deep flavor you cannot resist.
Ingredients
Scale
Main Ingredients:
- 3 eggs
- 2 2/3 cups gluten-free all-purpose baking flour
- 1 cup cocoa powder
- 2/3 cup oil
- 1 cup milk
- 1 cup brewed coffee or boiling water
Sweeteners:
- 1 cup white sugar
- 3/4 cup light brown sugar
Leavening and Seasoning:
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white or apple cider vinegar
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F, ensuring the rack is positioned in the center for even baking.
- Prepare cake pan(s) by lightly coating the bottom with oil, then line with parchment paper for easy removal.
- In a large mixing bowl, thoroughly combine all liquid ingredients, excluding the hot coffee or water.
- Gently fold in the sifted dry ingredients, mixing until just incorporated and no visible flour streaks remain.
- Slowly pour in the hot coffee or boiling water, stirring until the batter becomes smooth and slightly thin.
- Distribute the batter evenly between prepared pan(s), using a kitchen scale for precise layer height if making a layer cake.
- Bake sheet cakes for 35-45 minutes, layer cakes for 32-37 minutes, checking doneness with a toothpick that should come out clean.
- Allow the cake to rest in the pan for 10-20 minutes, then carefully transfer to a wire cooling rack.
- Remove parchment paper and let the cake cool completely before frosting.
- For buttercream, cream softened butter in a mixer until smooth and light.
- Sift cocoa powder into the butter and blend thoroughly.
- Gradually incorporate sifted powdered sugar, beating until achieving a creamy, spreadable consistency.
- Add milk and vanilla, mixing until the frosting is light and fluffy.
- Generously spread frosting over the cooled cake and decorate with sprinkles if desired.
Notes
- Ensure ingredients are at room temperature for smooth mixing and even baking.
- Use a kitchen scale for precise ingredient measurements to guarantee consistent texture.
- Test cake doneness by gently pressing the center – it should spring back without leaving an indentation.
- Allow cake to cool completely before frosting to prevent buttercream from melting or sliding off.
- Swap coffee with hot water or dairy-free milk for different flavor profiles.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- For dairy-free version, replace butter with coconut oil or vegan butter alternatives.
- Prep Time: 15-20 minutes
- Cook Time: 32-45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 264
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 45 mg