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Gluten-Free Chocolate Cake

Updated: Mar 15

I am so excited to have perfected this recipe. Gluten-free chocolate cake has been a bit of mystery to me with most of my attempts resulting in a cake that falls after it comes out of the oven (even with box mixes). This is a sponge cake recipe and I love the result. I've provided a super EASY way to coat this cake with a decadent chocolate ganache. And yes it is easily made dairy-free too.

Pre-heat the oven to 400.

Coat a 13x9x2 pan with baking spray, then line with parchment paper.

Cake

¼ c cocoa powder

6 Tbsp gluten-free flour blend* 4 eggs

½ c + 6 tsp sugar 1 tsp vanilla

*Use a flour blend without xanthan gum or baking powder. King Arthur Flour and Authentic Foods have good all-purpose gluten free flour blends.

Make the cake

  1. Sift the flour and cocoa powder together 3 times.

  2. Separate 2 of the eggs. Be very careful not to get any yolk in the whites.

  3. Beat together: 2 whole eggs + 2 yolks with ½ c sugar. Beat 2 minutes. Add vanilla and beat another minute.

  4. Whip the 2 whites until foamy. Sprinkle in 1 tsp sugar. Beat to soft peaks. Sprinkle remaining 5 tsps sugar, beat until glossy.

  5. Fold ½ of whites into yolk mixture. Sprinkle in ½ of dry ingredients and fold. Fold in the remaining whites and then the remaining dry ingredients. Pour into the pan and spread evenly.

  6. Bake 10-12 minutes

  7. Cool in the pan on a rack for 10 minutes. Then remove from the pan and cool completely on the rack.

Make the Ganache

1 c milk, or any milk substitute 7 oz bittersweet chocolate, chopped or chocolate chips 1 tsp vanilla

Place the chocolate into a microwave-safe bowl.

Heat the milk in a pot until tiny bubbles form around the outside of the pot. Pour the milk over the chopped chocolate and let sit for 2 minutes. Stir until it is combined and smooth. If any chunks of chocolate remain, heat in the microwave for 15-20 seconds.

Assemble the cake

  1. Cut the cake half, cutting parallel to the short end.

  2. Place the one piece on the wire rack and put the rack on the baking sheet. Pour the ganache over this layer, just enough to coat the top.

  3. Place the 2nd piece on top and pour the remaining ganache over the cake allowing it to drip over and coat the sides. Do not touch the ganache. Just let it run over the cake and it will form a nice smooth coating.

  4. Chill in the refrigerator for about 30 minutes. Serve with berries and whipped cream

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