Gluten Free Chocolate Cake

This is my version of Hershey’s “Perfectly Chocolate” Chocolate Cake“. This gluten free chocolate cake recipe, however, is more moist. I knew it would be a very moist cake, jut by reading the recipe. That’s the way my husband and I like our chocolate cake, rich and very moist! I told him that I was going to call this my chocolate mud cake, however, mud cakes are traditionally very gooey. If you like your cake with more of a crumb texture, just cut back on the oil in the recipe below. Enjoy! – and I wish you were hear to help us eat this huge cake!

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Gluten Free Chocolate Cake

Rating: 51

Yield: Serves 10

Gluten Free Chocolate Cake

Ingredients:

    For the Cake:
  • 1 3/4 cup Carla's Gluten-free Cake Flour Blend
  • 1 1/3 cups sugar or evaporated cane juice
  • 3/4 cup pure gluten free unsweetened cocoa powder (Dutch processed makes it darker - Rodelle brand is GF)
  • 1 teaspoon salt
  • 1/2 cup oil (extra virgin, grape seed, coconut, vegetable, canola, etc.)
  • 3/4 cup boiling water
  • 1 cup milk, room temperature or 80°F.
  • 2 eggs, at room temperature
  • 1 egg white, at room temperature
  • 2 teaspoons vanilla extract
  • Superfine white rice flour, for dusting
  • For the Frosting:
  • 1/4 cup (1/2 stick) unsalted butter or margarine, melted
  • 1/4 cup cream cheese, softened (Most are gluten-free. I use Philadelphia brand.)
  • 2/3 cup pure cocoa powder
  • 3 1/4 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon pure vanilla extract

Instructions:

    To Make the Cake:
  1. Heat oven to 350°F.
  2. Oil and dust with superfine rice flour, two 9-inch round cake pans.
  3. In the bowl of your mixer, mix together all dry ingredients.
  4. Add milk, oil, and eggs; and beat on medium speed (No. 6 on a Cuisinart mixers) until smooth.
  5. Add in boiling water and mix on low until well blended; add vanilla and blend again.
  6. Pour into prepared pans and bake about 30 minutes or until it is toothpick clean.
  7. Remove from oven and cool for 10-15 minutes; and remove from pans by turning it upside down onto your hand and then transfer down side down onto a cooling rack. Cool completely.
  8. To Make the Frosting:
  9. In the bowl of your mixer, add the cream cheese and cocoa, mix well.
  10. Add butter a little bit at a time, as not to curdle the cream cheese.
  11. With mixer on medium-low, add a little powdered sugar and then a little milk; repeat until all is added.
  12. Add vanilla, mix on medium-high until fluffy.
  13. If needed add additional milk, but if you add too much your frosting will slide down the sides of your cake. It's best to have too thick rather than too runny. Thicker frosting will allow you to make swirls and tips for decoration.
  14. To Frost the Cake:
  15. Add about 1/3 to 1/2 cup frosting to center of cake layer that is on the plate. Spread evenly to the edges.
  16. Add other layer, flat side down on top of the first layer.
  17. Remove about 1/3 - 1/2 cup of frosting and place it into a glass or cup; add a splash of milk to make it thinner.
  18. Frost the top of your cake, with a thin layer, but thick enough to coat the entire top. Place the cake in the refrigerator, or let it sit out if it's not a real hot day, for about 10 minutes.
  19. With the thicker frosting, frost the sides of the cake until smooth.
  20. Add about 1/2 cup frosting to the center of the top of the cake and spread out to all areas.
  21. If you desire, use the back of a spoon to create swirls or tips. Make sure you do this extra step immediately, before the frosting starts to harden on the outside. If you wish to write on your cake a flat top if needed. To achieve this, run a clean knife or frosting spatula under hot water, shake off excess water and use the slightly wet spatula to smooth out the top. Spread in one direction. Repeat with a clean knife as many times as needed.
  22. Cover and refrigerator leftovers.

Tips

All oven temperatures vary. If your cake creates mounds in the center, next time bake at 325°F for a little bit longer than suggested. You may also just slice off the mounds to create an even layer. The best of bakers do this.

http://glutenfreerecipebox.com/gluten-free-chocolate-cake-recipe/

You may also be interested in the Gluten Free Cake Recipes category.

This entry was posted in Corn-Free, Desserts, Gluten Free Cake Recipes, Gluten Free Recipes, Gluten-Free Yeast-Free Recipes, Kids, Refined Sugar-Free, Soy-Free. Bookmark this blog post.

19 Responses to Gluten Free Chocolate Cake

  1. Diane says:

    Recipe looks good. In the frosting, is it 1/4 cup butter or 1 stick, which is 1/2 cup.

  2. heather says:

    Hi there I am just wondering if you could sub the flour for Bob Red Mills GF all purpose flour? And instead of the sugar can you use coconut sugar? Thanks so much

    • Heather,

      The coconut sugar would not be a problem, but Bob’s Red Mill’s flour blend will create a different result. You can try it, but you may need to adjust the liquids. If you cannot purchase superfine rice flour which is called for in my flour blend recipe, try obtaining a safe gluten-free Asian or sweet rice flour. All of the other ingredients can be found at Whole Foods and other stores.

      Enjoy!
      Carla

  3. Karen says:

    Do you think that an alternative sweetener like agave syrup or honey would work okay?

  4. Aleasha says:

    This cake is fantastic! I used butter for the oil and a 3:2 rice flour:cornstarch flour. It was loved by all. Thank you!

    • That’s fantastic, Aleasha! Thanks for reporting back! This was the first gluten-free cake, besides quick breads, that I truly enjoyed. I’m glad your family/friends enjoyed it as well.

      Carla

  5. Terri says:

    I have been making another Hersheys cake for 37 years now (before the internet) and the last 4 been making the same one Gluten Free. It is “Hersheys Black Magic Cake” and is now on hersheys.com. It uses strong coffee instead of hot water – for even more flavor use cajun coffee with chickory from Cafe DuMonde (on internet or in New Orleans in French Quarter) or French Market brand. It is moist and delicious and even if you use Bobs Red Mills All-purpose GF flour with bean flour, it is great. I make it by following the recipe on the website and substituting GF flour – otherwise exact recipe – and oh – Olive oil for the oil. I like the 7-minute cooked frosting or a chocolate buttercream, but any frosting that goes on a moist chocolate cake will work, and sometimes I just sprinkle sifted powdered sugar on it just before eating/serving (it melts into cake if sprinkled on before). The recipe above is very similar. Enjoy!

  6. Facebook Comment Sept. 11, 2012:

    “This is the only gluten free cake that everyone in my family will eat!!! Family members who are not on a gluten free diet love it too. Awesome recipe….a MUST try for anyone who has to eat allergen free.”

    ~T.E.D.

  7. Lauri Daniels says:

    Does this really need to be refrigerated? I have limited space.

  8. Pinterest Comment:

    “GF chocolate cake, i made this tonight…but made cupcakes….omg, sooooo deeeeelish, you wouldn’t of known it’s gluten free!!!”

    ~ L.H.

  9. Tracy Demkowicz says:

    This is the BEST gluten free cake I have had yet!!! My whole family LOVED it, most of whom are not on a restricted diet. Thanks for the GREAT recipe!!!

  10. Heather Brandt says:

    Wondering about whether it would still as moist if I had to use a chia seed or flaxseed slurry as a sub for the eggs….Any thoughts? The last gluten free vegan cake I made was yummy but crumbly/dry.

    • Sugar and oil are the main ingredients in this cake that make it moist. Note how high the sugar content is. I already cut the original amount from Hershey’s recipe by 1/4 cup. If it comes out dry I would add more oil next time. I have never used either of the above ingredients in a cake or muffin, so I wouldn’t be able to tell you if you’d get the same rise, though. If it doesn’t rise enough, just beat it longer next time, but you may end up with mounds in the center, if you beat it too long. High centers come from too high a heat or over mixing. Good luck!

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