Gluten Free Chocolate Cake: The Best Recipe Ever
Ingredients
Instructions
1. Prepare Your Pans and Oven (5 minutes)
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, then dust with cocoa powder, tapping out excess. Line bottoms with parchment paper for foolproof release.
2. Combine Dry Ingredients (3 minutes)
- In a large bowl, whisk together gluten-free flour, sugar, cocoa powder, baking soda, baking powder, and salt until no streaks remain. Sifting prevents lumps that can plague gluten free chocolate cake recipes.
3. Mix Wet Ingredients (4 minutes)
- In separate bowl, whisk buttermilk, hot coffee, oil, eggs, vanilla, and vinegar until smooth. The coffee intensifies chocolate flavor without creating coffee taste - a professional baker's secret.
4. Create Perfect Batter (3 minutes)
- Pour wet ingredients into dry mixture, stirring gently until just combined. Don't overmix - this gluten free chocolate cake batter should look slightly lumpy. Overmixing develops gums in gluten-free flour, creating dense texture.
5. Bake to Perfection (35-40 minutes)
- Divide batter evenly between prepared pans. Bake 35-40 minutes until toothpick inserted in center comes out with few moist crumbs. Tops should spring back when lightly touched.
6. Cool Completely (45 minutes)
- Cool in pans 10 minutes, then turn out onto wire racks. Cool completely before frosting - warm cake will melt ganache and create messy presentation.
