The Perfect Chocolate Cake!

The Perfect Chocolate Cake

Gluten-Free

 

So, it’s nice to have desserts with fancy names like Tropical Mashup Cake, or Mocha Caramel Cake, or even Peanut Butter and Jelly Cake.  But sometimes, you just want to go old school…back to the basics of baking.

Like my editor once said, every woman needs a go-to LBD (or little black dress for those of you, like me, who had no idea what that meant).  It’s a good basic piece that you can dress up or dress down.

Well, then I guess this recipe would be the LBC (Little Black Cake) that every baker needs.  It’s the perfect base cake recipe that you can tweak and experiment with to make beautiful, yummy new creations.  I hope you enjoy what I like to call the perfect chocolate cake recipe!  Bonus: it’s gluten-free!

 

You’ll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups Bob’s Red Mill gluten-free all-purpose flour

2 tsp xanthan gum

1 cup  cocoa powder

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup Kerrygold Salted Butter, melted

2 eggs

1 cup buttermilk

1 tbsp vanilla extract

1/2 cup dark chocolate chips

1 cup hot water

 

Preheat the oven to 350°F.  prepare two 9″ round pans by greasing and lining with parchment paper.

 

In a medium bowl, combine the sugars, flours, cocoa, baking powder, baking soda, and salt.

 

In a separate bowl, whip together eggs, melted butter, buttermilk, and vanilla. Then, slowly add the liquid mixture to the dry ingredients and stir until combined.

 

the perfect gluten-free chocolate cake recipe

Next, fold in the chocolate chips.

the perfect chocolate cake batter dark chocolate chips

Add the hot water to the batter and mix well, until batter thins out. Pour evenly in prepared pans.

 

Bake for about 25–30 minutes or until a toothpick comes out clean from center.

 

Once the cakes have finished baking, allow to cool before frosting.

 

Click here for my

Classic Butter Cream Frosting!

 

To assemble the cake: After you’ve made the frosting, spread a generous amount over the top of one of the cakes. Stack the next cake on top, then finishing icing the top and sides of the cake with the rest of the butter cream frosting. After all the frosting has been used, sprinkle a bit of cocoa powder on top for garnish, then just Serve and Enjoy!

 

P.S. If you’d like to see this recipe in video format, check it out here.  I love this cake so much, that it was the very first recipe we ever posted to the Delectably Different Kitchen YouTube channel!

the perfect chocolate cake recipe gluten-free from ddk


The Perfect Chocolate Cake!

The Perfect Chocolate Cake!

Ingredients

    Perfect Chocolate Cake:
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 3/4 cups gluten-free all-purpose flour
  • 2 tsp xanthan gum
  • 1 cup dark cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1/2 cup Kerrygold Butter, melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
  • ½ cup dark chocolate chips
  • 1 cup hot water
    Creamy Chocolate Butter Cream Frosting:
  • 1 ½ cups Kerrygold Salted Butter
  • 3 cups powdered sugar
  • ¼ cup dark cocoa
  • 1 tsp chocolate extract
  • 1 tsp vanilla extract
  • heavy whipping cream, as needed

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Prepare two 9” round pans by lightly coating with cooking spray or oil.
  2. In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.
  3. In a separate bowl, whip together the butter, eggs, buttermilk, and vanilla.
  4. Then, slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.
  5. Fold in the chocolate chips.
  6. Add hot water and mix well, until the batter is thin. Then, pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean from center.
  7. Allow them to completely cool before frosting.
    For the Frosting:
  1. In a large bowl, whip the butter with an electric mixer until light and fluffy.
  2. Next, whip in one cup of powdered sugar, then add in the cocoa and flavorings.
  3. To finish, beat in the remaining two cups of powdered sugar, one cup at a time.
  4. Beat well between each addition and alternate with the heavy cream as needed.
  5. Spread the frosting over the bottom layer of cake for the filling.
  6. Pace the second cake on top.
  7. Finish frosting the top and sides of the cake with the remaining frosting.
  8. You can dress this cake up with any garnishes you would like, or simply enjoy it as is!
http://delectablydifferentkitchen.com/2016/08/perfect-chocolate-cake/

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