About the Recipe
This Gluten-Free Chocolate Cake with Chocolate Buttercream is an exquisite dessert that caters to the discerning palate of any chocolate enthusiast. Upon first bite, the cake envelops the senses in a symphony of rich, decadent chocolate, leaving an irresistible craving for more.
The cake’s composition is a harmonious blend of four distinct chocolate forms. The base, crafted from high-quality cocoa powder, imparts a profound chocolate flavor. Melted dark chocolate adds a luxurious texture and richness, while chocolate chips scattered throughout provide delightful bursts of sweetness. A drizzle of chocolate ganache on top elevates the dessert to a new level of indulgence.
The cake’s exceptionally moist crumb is achieved through a meticulous balance of ingredients that work in perfect unison, ensuring that each slice is tender and delectable. The inclusion of almond flour and eggs contributes to its moistness, while simultaneously maintaining its gluten-free status, allowing individuals with dietary restrictions to indulge without concern. The icing’s rich flavor, meticulously crafted from a blend of creamy butter and pure cocoa powder, complements the cake flawlessly and adds an additional layer of chocolatey goodness. This luscious chocolate buttercream is not only smooth and velvety but also provides the ideal sweetness to harmonize with the cake’s deep cocoa notes, making it a truly exceptional birthday cake.
Whether celebrating a birthday, an anniversary, or simply indulging in a sweet treat, this cake is certain to impress guests and elicit rave reviews for its remarkable taste. Each bite is a celebration of chocolate in all its glory, making it a standout choice for any occasion. The combination of textures—from the soft, moist cake to the creamy, rich frosting—creates a delightful sensory experience that will entice guests to return for seconds. In essence, this Gluten-Free Chocolate Cake with Chocolate Buttercream transcends the realm of dessert, offering an unparalleled experience that brings joy and satisfaction to every chocolate lover’s heart.
Ingredients
Cake
¼ cup oat flour
½ cup cornstarch
½ cup rice flour
1 cup glutinous rice flour
½ cup tapioca flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon kosher salt
⅔ cup unsweetened Black Dutch-processed cocoa powder
1 ⅓ cups granulated sugar
1 cup of oil or 2 sticks of butter
4 large eggs
1 cup whole milk/buttermilk
3 tablespoons pure vanilla extract
8 ounces of sour cream
3 ounces instant chocolate pudding
½ package of mini chocolate chips
Chocolate Buttercream
Ingredients
2 sticks of unsalted butter, at room temperature
1 stick of salted butter, at room temperature
4 cups powdered sugar
¾ cup cocoa powder
8 tablespoons heavy cream *may need more depending on the consistency you desire
1 ½ teaspoons vanilla extract
Preparation
Frosting
Whip butter until it reaches a light and fluffy consistency.
Incorporate powdered sugar, cocoa powder, heavy cream, and vanilla extract into the butter.
Stir until the ingredients are thoroughly combined and the mixture is slightly fluffy.
If necessary, refrigerate the mixture until it achieves a firmer consistency.
Cake
Position an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit.
Butter two 8-inch round cake pans. Line each pan with a round of parchment paper and butter the paper.
In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the butter and continue to mix on low speed until blended.
Add the eggs, oil, milk, and vanilla. Beat on medium-high speed until smooth.
Evenly divide the batter between the two pans and smooth the tops. Rotating the pans after 15 minutes, bake for 30 minutes, or until the cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pans on wire racks for 5 minutes. Run a butter knife around the edges of the pans and unmold the cakes onto wire racks to cool completely. Remove the parchment paper and turn the cake rounds right-side up.
Using a very sharp serrated knife, level the top of both cake rounds if necessary. Cut each cake round in half horizontally to make four rounds. Place a cake round on a wire rack set on a jellyroll pan and generously brush with the chocolate liqueur. This will de-crumb the cake and add a lovely flavor dimension.
Choose a cake stand or serving plate and drop a dollop of icing in the center of the platter to secure the bottom layer of the cake. Position the cake layer over the icing and press down gently.
Spread ¼ cup of the icing over the top of the cake layer.
Place a second layer on the wire rack, then place this layer on top of the first one.
Repeat filling until all the layers have been used.
Ice the top and sides of the cake with a very thin layer of icing and then refrigerate to set it, about 15 minutes.
Remove the cake from the refrigerator and pile the remaining icing on top. Using an offset spatula, frost the top and sides evenly. Let the cake stand in a cool place for about 1 hour before slicing. Cut into wedges to serve.
Store in a cool place for up to 3 days.
Notes