I developed this gluten-free chocolate cake after realizing how many of my friends needed a truly reliable, delicious dessert they could enjoy without worry. It’s the cake I bring to gatherings now, because it’s rich, fudgy, and satisfies everyone, whether they eat gluten-free or not. It comes together with just a few core ingredients and has a wonderfully tender crumb that holds up beautifully for days.
What makes this recipe a keeper is its simplicity and deep chocolate flavor, which comes from using high-quality melted dark chocolate instead of just cocoa powder. The texture is moist and decadent, not crumbly or dry like some gluten-free cakes can be. It’s an elegant but straightforward dessert that works just as well for a weeknight treat as it does for a special occasion.
Mastering Chocolate Ganache
While this cake is delicious on its own, a simple ganache can elevate it. To achieve a smooth and shiny ganache, the key is temperature control. Finely chop your chocolate and place it in a heatproof bowl. Heat heavy cream in a small saucepan until you see small bubbles form around the edges—do not let it come to a rolling boil. Pour the hot cream over the chocolate and let it sit for five minutes without stirring. This allows the heat to gently melt the chocolate. Then, stir slowly from the center outward until the mixture is glossy and completely smooth. Avoid whisking vigorously, as this incorporates air and can make the ganache grainy.
Choosing Gluten-Free Flours
For this recipe, a good quality gluten-free all-purpose flour blend is essential for achieving the right structure and texture. Look for a blend that contains xanthan gum, which is a binder that mimics the role of gluten, providing elasticity and preventing the cake from becoming too crumbly. If your blend does not include it, you may need to add about 1/2 teaspoon. Different flour blends absorb liquid differently, so sticking to the gram measurement (136g) will give you the most consistent and reliable result. This precision ensures the batter has the right viscosity for a moist, tender cake.
Perfecting Cake Texture
The secret to this cake’s fudgy, moist texture lies in the technique. First, melting the chocolate with butter creates a rich, liquid base that coats the flour particles, preventing over-development of starch and keeping the crumb tender. Second, using room temperature eggs is crucial. Cold eggs can cause the melted butter and chocolate to seize, creating a lumpy batter. Room temperature eggs emulsify more easily with the sugar, trapping air and creating a lighter, more uniform structure. Finally, be careful not to over-bake; a toothpick inserted should come out with a few moist crumbs attached, not perfectly clean.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Servings: 8
- Difficulty: Medium
Ingredients
For the Cake
- 225g (8 oz) high-quality dark chocolate, chopped
- 113g (1/2 cup) unsalted butter, softened
- 200g (1 cup) sugar
- 4 large eggs, room temperature
- 5ml (1 teaspoon) vanilla extract
- 136g (1 cup) gluten-free all-purpose flour
- 4g (1 teaspoon) baking powder
- 1.5g (1/4 teaspoon) salt
For Garnish (Optional)
- 35g (1/4 cup) chopped nuts
- Cocoa powder, for dusting
Step-By-Step Instructions
- Preheat Oven and Prepare Pan
Set your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter, then lightly dust it with gluten-free flour. This two-step process creates a non-stick barrier that ensures your cake releases cleanly from the pan after baking.
- Melt Chocolate and Butter
In a heatproof bowl set over a saucepan of simmering water (a bain-marie), combine the chopped dark chocolate and butter. Stir frequently until the mixture is completely melted and smooth. Using gentle, indirect heat prevents the chocolate from scorching and keeps the texture silky.
- Mix Wet Ingredients
In a large mixing bowl, whisk together the sugar, room temperature eggs, and vanilla extract until the mixture is light, fluffy, and pale yellow. This can take a few minutes by hand or with a mixer, but incorporating air at this stage is key for a lighter cake crumb.
- Combine with Chocolate
Gently pour the warm, melted chocolate-butter mixture into the egg mixture. Fold carefully with a spatula until just combined. You want to maintain the air you whipped into the eggs, so use slow, deliberate strokes to create a homogeneous, glossy batter.
- Incorporate Dry Ingredients
In a separate small bowl, sift or whisk together the gluten-free flour, baking powder, and salt. Add the dry ingredients to the wet mixture in two or three additions, folding with a spatula until no streaks of flour remain. Do not overmix, as this can lead to a tough cake.
- Bake the Cake
Pour the batter into your prepared cake pan and smooth the top with the spatula. Bake for 30-35 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs attached. If it’s wet, bake for another few minutes.
- Cool and Decorate
Let the cake cool in the pan on a wire rack for 10 minutes. This allows it to set slightly, making it easier to handle. Then, carefully invert the cake onto the rack to cool completely. Once cool, dust with cocoa powder and sprinkle with chopped nuts, if using.
- Serve
Transfer the cooled cake to a serving plate or cake stand. It is delicious on its own, but also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
If you enjoy this dish, try our Easy Chocolate Mousse for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Enhance the Chocolate: Add 1 teaspoon of espresso powder with the dry ingredients. It won’t make the cake taste like coffee but will deepen the chocolate flavor.
- Nut-Free Option: For a nut-free garnish, swap the chopped nuts with toasted pumpkin seeds, sunflower seeds, or gluten-free sprinkles.
- Different Chocolate: If you prefer a sweeter, milder cake, you can substitute the dark chocolate with semi-sweet or even high-quality milk chocolate.
Make-Ahead, Storage & Reheat
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days, though it’s best served at room temperature to maintain its soft texture. The cake also freezes well for up to 2 months; wrap it tightly in plastic wrap and then foil before freezing.
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Per Serving: 350 calories, 5g protein, 20g fat, 40g carbohydrates
- Per 100g: 410 calories, 6g protein, 24g fat, 47g carbohydrates
- Estimates only.
FAQ
How can I fix my ganache if it looks oily, split, or seized?
Slowly whisk in a tablespoon of warm cream. The added liquid and gentle heat help the fat and cocoa solids re-emulsify. Keep whisking until it’s smooth.
What is the best way to make my ganache thicker or thinner?
Adjust the chocolate-to-cream ratio. More chocolate makes a firmer ganache for truffles, while more cream creates a thinner glaze perfect for cake drips.
Can I use milk or white chocolate instead of dark for this recipe?
Yes, but you will need to adjust your ratios. These chocolates contain more sugar and milk solids, so use more chocolate to cream for a similar texture.
My finished ganache looks dull instead of glossy. What went wrong?
A dull surface often comes from cooling it too quickly in the fridge. For a professional shine, let it set slowly at cool room temperature to prevent condensation.
Why does my ganache feel grainy, and how can I smooth it out?
Graininess usually means the chocolate didn't fully melt. Gently reheat the ganache over a double boiler, stirring constantly until all the crystals dissolve.
Can ganache be made ahead, and what is the best way to store it?
Absolutely. Store it in an airtight container with plastic wrap pressed on the surface. It will keep at room temperature for a couple of days or in the fridge.
How do I properly reheat ganache without ruining its smooth texture?
Reheat it gently in a double boiler or in the microwave at 50% power in short bursts. Stir frequently to prevent scorching, which would make it separate again.
What does adding a little bit of butter to the ganache actually do?
A small amount of butter added at the end gives the ganache a softer set and a beautiful, glossy shine. It’s a simple trick for a more professional finish.
Easy Gluten-Free Chocolate Cake (Rich & Moist)
Equipment
- 9-inch round cake pan
- Heatproof mixing bowl
- Saucepan
- Large mixing bowl
- Small mixing bowl
- Whisk
- Spatula
- Wire rack
Ingredients
- 225 g (8 oz) High-quality dark chocolate chopped
- 113 g (1/2 cup) Unsalted butter softened
- 200 g (1 cup) Sugar
- 4 large Eggs room temperature
- 5 ml (1 teaspoon) Vanilla extract
- 136 g (1 cup) Gluten-free all-purpose flour
- 4 g (1 teaspoon) Baking powder
- 1.5 g (1/4 teaspoon) Salt
- For Garnish (Optional)
- 35 g (1/4 cup) Chopped nuts
- Cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter, then lightly dust it with gluten-free flour.
- In a heatproof bowl over simmering water, melt the chopped dark chocolate and softened butter together until smooth.
- In a large mixing bowl, whisk together the sugar, room temperature eggs, and vanilla extract until light, fluffy, and pale yellow.
- Gently pour the warm melted chocolate and butter mixture into the egg mixture and fold carefully to combine without deflating.
- Sift or whisk together the gluten-free flour, baking powder, and salt in a small bowl. Add these dry ingredients to the wet mixture in two or three additions and fold until no streaks remain; do not overmix.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30 to 35 minutes, checking doneness with a toothpick that should come out with moist crumbs.
- Let the cake cool in the pan on a wire rack for 10 minutes, then invert the cake onto the rack to cool completely. Dust with cocoa powder and sprinkle with chopped nuts if desired.
- Transfer the cooled cake to a serving plate and serve as is or with whipped cream or vanilla ice cream.
