Gluten Free Simply Good Chocolate Cake Recipe
There are times when simple is enough; in fact, it is more than enough, it is perfect.
This is a gluten-free chocolate cake for just those times; after a casual dinner with family or friends, on a rainy afternoon curled up with a good book and a cup of coffee, or in the evening snuggling with a loved one watching a movie on the couch.
I love this cake warm with just a sprinkling of powdered sugar or with homemade whipped cream and fresh berries. It is chocolaty, dense, and not too sweet. Of course, you can always glam it up if you feel so inclined. Glaze it with chocolate ganache, frost with your favorite icing or split into layers, spread with jam and dollop with lightly whipped cream. This cake is like a great pair of jeans; comfortable, reliable, and easy to dress up or down.
Take your ingredients out of the fridge and let them come to room temperature about half an hour before starting the cake.
For this recipe, I used my own flour — Carol’s Gluten-Free All-Purpose Flour. If you haven’t tried it yet, I may be biased in saying so, but you should! In all honesty though, it works just like traditional all-purpose flour and gives your finished product the taste and texture it was meant to have. If you decide to use another gluten-free all-purpose flour, be sure to add ½ teaspoon of xanthan gum to this recipe if your flour doesn’t already have it in the ingredients.
- 2 cups Carol’s Gluten Free All-Purpose Flour *
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 1 teaspoon instant espresso powder (optional but intensifies the chocolate taste)
- 2 tablespoons unsweetened cocoa powder
- 1 stick unsalted butter , at room temperature
- ¾ cup granulated sugar
- 2 large eggs , at room temperature
- 1 cup sour cream , at room temperature
- 1 cup semisweet chocolate chips , melted and cooled slightly
- 1 teaspoon pure vanilla extract
- Whipped Cream
Position a rack in the center of the oven and preheat oven to 350 degrees. Lightly spray an 9-inch cake pan with gluten-free non-stick cooking spray, cut a piece of parchment to fit the bottom of the pan, place it in the pan and spray that lightly.
In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt, espresso and cocoa powders.
In a mixing bowl of an electric mixer, preferably fitted with a paddle attachment, cream together the butter and sugar on medium high speed until light, about 2 minutes. Scrape down the sides of the bowl, turn the mixer to low and add the eggs one at a time, mixing well after each addition.
With the mixer on low, slowly add half the flour mixture, the sour cream and then the remaining flour mixture. Add the melted chocolate and vanilla and mix until just blended. The batter will be thick. Using a spatula, give the batter a final mix by hand to make sure all the ingredients are fully incorporated. Put the batter into the prepared pan.
Bake for 40-50 minutes or until a tooth pick inserted in the center comes out clean. Let cool in pan for 5 minutes and then transfer to a wire rack to finish cooling. Serve warm, room temperature or cold with whipped cream and berries if desired.
*If you use another gluten-free all-purpose flour, add ½ teaspoon xanthan gum to the recipe if your flour does not contain it.
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