Gluten-Free Dark Chocolate Cake

This Gluten-Free Dark Chocolate Cake should be your go-to recipe for gluten-free cakes. With a delicate texture, and a rich, deep and dark chocolate flavor, everyone will absolutely love it -- gluten-free or not. This is the best gluten-free chocolate cake!

Rich with the intense flavor of dark chocolate, and a chocolate glaze that becomes almost like chocolate frosting when it cools, it's always a hit!

This is an easy-to-follow recipe and the results are amazing, so if you ever need to make a cake for someone who's gluten-free (or not!), this dark chocolate bundt cake is it.

For all chocolate lovers, it's ideal for any sort of celebration, holiday, or just to have with your morning coffee. (Breakfast of champions!)

The Ingredients

• olive oil - Extra virgin or regular. This makes for an incredibly moist cake.
• dark chocolate cocoa powder - I like this one. Substitution: If you prefer your chocolate a little sweet (less dark), use a regular cocao powder.
• Gluten-Free All Purpose Flour - I always use Cup4Cup Gluten-Free All-Purpose Flour. It's my favorite gluten-free flour and consistently works well in my baked goods. (If you use a different one, just be sure the ingredient list includes xanthan gum in the flour blend.)
• instant espresso powder - Medaglia D'Oro is my favorite espresso powder.
• salt - I bake with Kosher salt. If you use regular table salt, use half of the amount.
• baking soda and powder
• eggs and egg yolk
• granulated sugar
• pure vanilla extract - I like this one.
• sour cream - This brings even more moisture the the incredible texture of this cake.
• brewed coffee - The purpose of the coffee is to deepen the chocolate flavor -- it won't make the cake taste like coffee. (The glaze on the other hand, has a subtle mocha flavor.)
• bittersweet chocolate - I use Scharffen Berger. Substitution: If you prefer your chocolate a little sweet (less dark), use a semisweet chocolate.
• heavy cream

How to Make a Gluten-Free Dark Chocolate Cake

- Preheat the oven to 325°F and adjust a rack to the center. Add 1 tablespoon of the oil to a 10 inch bundt pan and use a pastry brush to spread it evenly on the entire inside surface. Then sprinkle 1 tablespoon of the cocoa powder in the pan and use the brush to incorporate it into the oil -- it will look like a little chocolate sauce.

Recipe Tip: Whether or not your bundt pan is non-stick, you should still coat it with the oil-cocoa powder mixture. (I recommend non-stick.)

- In a large mixing bowl, combine the flour, baking soda, baking powder, salt and cocoa powder. Mix to blend. In another bowl, whisk the eggs, egg yolks, sugar, and vanilla together. Once it's blended, whisk in the sour cream until it's smooth. Gradually pour in the oil, whisking constantly to blend.

- Combine the dry ingredients with the wet ingredients and mix to blend. Then gently stir in hot coffee or espresso. Once it's well incorporated, add the finely chopped chocolate and mix.

- Pour the batter into the prepared bundt pan.

- Place the cake in the preheated oven and bake until it no longer jiggles, about 45 minutes. If you gently press on the top, it should feel like a soft sponge. Let the cake cool in the pan for at least 10 minutes. (In the photo below, the cake has cooled, so it's a bit sunken. This is normal.)

- Invert the cake onto a platter or large plate.

- To make the glaze, add the finely chopped chocolate to a small mixing bowl. Then pour the cream into a small saucepan and place it over low-medium heat. Scald it with the vanilla and espresso powder. Tiny bubbles will appear on the edges of the pan and it should be very hot, but not boiling. Pour the cream over the chocolate and let it sit for a couple minutes, then gently stir to combine. (This is called Ganache, and here is a tutorial on How to Make Perfect Ganache.)- Drizzle the glaze over the cake and serve.

Recipe Tip: You can either drizzle the glaze on the cake or coat the cake completely. There will be more than you need if  you choose to drizzle it. You can also serve the glaze in a small pitcher with the cake. If you choose to coat it completely, it's easiest if you place it on a baking rack over another sheet pan, so it drips off the cake into the pan, rather than clumping up along the bottom.

(More detailed instructions are in the recipe card below.)

Variations

• This gluten-free dark chocolate cake recipe call for bits of chocolate mixed into the batter. I love this, but if what your prefer is a completely smooth texture, you can omit this.
• You can bake the cake in two 9-inch round cake pans if you'd like to. You will need to double the glaze portion of the recipe for this, adding some between the layers, on top and on the sides.

Making it Ahead and Storage

Yes, you can make this delicious cake ahead of time.

• Room temperature. In a tightly sealed container, without the glaze, the cake can be kept at room temperature for three days. With the glaze, about 24 hours.
• Refrigerator. In a tightly sealed container, the cake can be stored in the refrigerator for up to a week. Note though that it will lose some moisture and not be quite as good.
• Freezer. Wrapped tightly, you can store it for about a month in the freezer. Defrost it overnight at room temperature the day before you want to serve it.

More gluten-free chocolate dessert recipes:

• Coconut Flour Brownies
• Gluten-Free Nutella Brownies
• Chocolate Gluten-Free Biscotti
• Gluten-Free Chocolate Cake with Zucchini
• Pistachio-Crusted Gluten-Free Chocolate Tart
• Chocolate Peppermint Gluten-Free Cookies

I hope you try this easy Gluten-Free Dark Chocolate Cake and love it!

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