The GREATEST Chocolate Cake

Name: The GREATEST Gluten Free Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Cuisine: Dessert
Ingredients: 1 Cup Gluten Free Plain Flour; 1 Cup Caster Sugar; 6 TBSP Cocoa Powder; 1 TSP Baking Powder; 3/4 TSP Bi Carb Soda; Pinch of Salt; 1/2 TSP Espresso Powder; 1/2 Cup Buttermilk; 1/4 Cup Vegtable or Canola Oil; 1 Egg; 1 TSP Vanilla Extract; 1/2 Cup Boiling Water

October 22, 2020

The GREATEST Chocolate Cake. It's a big call but this recipe deserves it. Its soft, moist, full of flavour and will have you reaching for more.

Gluten free cake can be hit and miss. It can be crumbly, dense and spoil quickly. Well, not this recipe. It will stay soft for days and will have you struggling to believe its gluten free!

So what makes this the GREATEST Chocolate Cake?

Firstly, boiling water. This is added at the end of mixing and creates the soft and moist texture that makes this cake so great.

Secondly, espresso powder. Espresso powder not only pairs perfectly with chocolate but it also helps to enhance the flavour of the chocolate. You won't want to skip this ingredient.

Use this recipe for...

Individual Chocolate cakes topped with whipped chocolate ganache and strawberries.

The classic chocolate cake with chocolate frosting.

Double or even triple the recipe for a double or triple stacked layer cake for special occasions.

The GREATEST Gluten Free Chocolate Cake

Servings

Prep Time

15 minutes minutes

Cook Time

35 minutes minutes

Image ofThe GREATEST Gluten Free Chocolate Cake

Ingredients

1 Cup Gluten Free Plain Flour
1 Cup Caster Sugar
6 TBSP Cocoa Powder
1 TSP Baking Powder
3/4 TSP Bi Carb Soda
Pinch of Salt
1/2 TSP Espresso Powder
1/2 Cup Buttermilk
1/4 Cup Vegtable or Canola Oil
1 Egg
1 TSP Vanilla Extract
1/2 Cup Boiling Water

Directions

Preheat oven to 180C and prepare your cake tin.
In the bowl of a stand mixer, add the flour, sugar, cocoa powder, baking powder, bicarb soda, salt and expresso powder. Stir to mix ingredients.
In a seperate bowl, add milk, oil, egg and vanilla and lightly whisk together. Add to the dry ingredients and mix on medium speed until well combined.
Turn mixer to low speed (very important for safety) slowly add boiling water in 2-3 additions and mix well between each addition. Batter will be quite runny.
Pour mixture into the prepared cake tin(s) and bake for 30-35 minutes or until cooked through. Remove from oven and allow to cool in the cake tin for 10 minutes before transferring to a cooling rack. wait for cake to be completely cook before adding icing and decorating.

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