If you want to indulge your inner Bruce Bogtrotter, then this gluten free chocolate cake is the recipe for you! Rich, indulgent and incredibly moist, these two gluten free chocolate sponges are sandwiched with a thick chocolate ganache.
This gluten free chocolate cake is incredibly easy to make and oh-so-good. You have to give it a whirl!
I’ve been wanting to make the perfect gluten free chocolate cake for ages – it’s just one of those baking staples I can’t believe I haven’t made yet!
So when the launch of our brand new gluten free podcast Oh Crumbs podcast went so well, I felt there was only one way to celebrate!
In fact, I actually celebrated with several cakes, as I wanted to make a few batches to ensure I had the perfect gluten free chocolate cake recipe for the blog. Not that I was complaining!
Making the perfect gluten free chocolate cake
I wanted this bake to be super moist, so I did quite a bit of research before starting my first attempt!
I know gluten free cakes have a tendency to go dry, so I had to figure out how to add some extra moisture to the mix. Instead of butter, like I use in most of my bakes, I decided to use oil. I used rapeseed oil and it worked really well.
Then I added buttermilk to the mix. This gives a lovely flavour and texture to the cake, and it was the magic ingredient to transform this chocolate cake!
It is a really easy recipe to follow – you basically just add everything to a bowl and mix. You then fold in the melted chocolate, pour into cake tins and bake.
You could cut each layer into two, but I found because this cake is supposed to be rich and fudgy, it doesn’t rise as much. I just went for two layers and it was the perfect cake-to-ganache ratio.
Thick, chocolate ganache frosting
The next element to this gluten free chocolate cake recipe was to make the perfect ganache. Through research I found most ganache recipes are made with a 1:1 ratio of double cream and chocolate. Turns out, this does not work that well if you want the ganache to be more like frosting! The first attempt was way too runny and I ended up with melted ganache everywhere. I then tried to whip the ganache and while it tasted great, it lost that fudgey consistency and look I wanted.
On the next attempt I went for a 1:2 ratio of cream to chocolate and this was perfect. Once set, it was thick and spreadable and held the cake together really well. You need to ensure the ganache sets completely, so you could even make it the night before. But definitely make it before the cake – that way by the time the cake has baked and cooled, it should be right for spreading.
My gluten free chocolate cake recipe
Here it is – get ready to go all Matilda on me and bake this gluten free chocolate cake now! It’s just the most indulgent cake ever and everyone will love it – gluten free or not!
Don’t forget to let me know if you make it by tagging me on Instagram or Facebook, or using #theglutenfreeblogger.
For the cake:
- 175 g self-raising gluten free flour
- 30 g cocoa powder
- 150 ml vegetable/rapeseed oil
- 100 ml buttermilk
- 175 g caster sugar
- 3 large eggs
- 1/4 tsp xanthan gum
- 100 g dark chocolate, (melted and cooled)
For the ganache frosting:
- 250 g dark chocolate, (chopped into small pieces)
- 250 g milk chocolate, (chopped into small pieces)
- 250 ml double cream
First make the ganache:
- Add the double cream to a pan and place on a low heat. Meanwhile place the chocolate (the smaller the pieces, the better) into a large bowl. Once the cream starts to simmer (not boil!) take it off the heat and pour over the chocolate. Mix until smooth and all the chocolate has melted. Allow to cool completely - first on the worktop and then in the fridge.
Next make the cake:
- Preheat the oven to 180'C and grease and line two round, 20cm baking tins. Set aside.
- Add all of the ingredients (except the melted chocolate) into a large mixing bowl and, using an electric whisk, beat together until fully combined. Next pour in the melted chocolate and fold in.
- Pour the batter evenly between the two cake tins, smooth the tops and place in the oven. Bake for 20-25 minutes until the tops bounce back when gently pushed (or a skewer inserted in the middle comes out clean).
- Remove from the oven and place on a cooling rack. Cool for 5-10 minutes then remove the cakes from the tin. Remove any excess baking paper and leave to cool completely.
- Once cool, smooth half the ganache over the top of one of the cakes (if the cakes have risen too much you make want to trim the top of the base cake first to ensure it's level). Gently press the second sponge on top then smooth the rest of the ganache on top. Optional: decorate with sprinkles, grated chocolate or white chocolate stars.
Need some more baking inspiration?
If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try?
- Gluten free Hummingbird cake
- The best gluten free millionaire’s shortbread recipe ever!
- Gluten free lemon and elderflower cake
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!