Gluten-Free Dark Chocolate Cake

This Gluten-Free Dark Chocolate Cake is incredibly moist, rich and deeply chocolatey, with extra-virgin olive oil, espresso and a luscious chocolate ganache glaze. It's an easy, impressive cake that's delicious enough for everyone — 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 the one to make!

For all chocolate lovers, it's ideal for all sorts of celebrations: birthdays, holidays, or just to have with your morning coffee or afternoon tea. (Why not!?)

Ingredient Notes

• extra virgin olive oil - Olive oil makes for an exceptionally moist and tender cake, and it adds a very subtle fruity-peppery flavor. Substitution: Avocado or vegetable oil.
• dark chocolate cocoa powder - I like this dark chocolate cocoa powder. Substitution: If you prefer your chocolate slightly less bitter (less dark), use a regular cocoa powder.
• Gluten-Free All Purpose Flour - Cup4Cup Gluten-Free All-Purpose Flour and King Arthur Measure for Measure are my favorite gluten-free flours that consistently work 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. Substitution: Instant coffee.
• salt - I bake with Kosher salt. If you use regular table salt, use half of the amount.
• baking powder – If you don’t bake regularly, it’s a good idea to check to be sure your baking powder is still good. To do so, pour a couple of tablespoons of boiling water over about ¼ teaspoon of the baking powder. If it starts to fizz, it’s still good.
• baking soda - Like the baking powder, If you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. To do so, pour a couple of tablespoons of vinegar or lemon juice over about ¼ teaspoon of the baking soda. If it starts to fizz, it’s still good.
• eggs and egg yolk - The extra yolks are part of what keeps the texture of this cake so soft.
• granulated sugar - Granulated sugar helps a light crumb, adding to the delicate, moist quality of this cake.
• pure vanilla extract - I like this one, but use your favorite.
• sour cream - This brings even more moisture to 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 like Scharffen Berger. Substitution: If you prefer your chocolate a bit sweeter (less dark), use a semisweet chocolate.
• heavy cream - This is for the chocolate ganache glaze. Do not substitute with half-and-half or milk or it will not be rich and creamy.

How to Make 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. Whisk 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.

- Make a well in the dry ingredients and pour in the wet ingredients. Whisk to blend, and then gently fold in the 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 cooling rack over another sheet pan, so it drips off the cake into the pan, rather than clumping up along the bottom.

Variations

• Make cupcakes. Line a muffin pan with with cupcake liners and fill them three-quarters of the way up with the batter. The baking temperature will still be 325°F, but the baking time will be more like 25 minutes. Makes about 1½ dozen cupcakes.
• Make a layer cake. You can bake the cake in two 9-inch 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. The baking temperature will still be 325°F, but baking time will vary, and likely be less than for the bundt cake.
• This gluten-free dark chocolate cake recipe calls for bits of chocolate mixed into the batter. I love this, but if what you prefer is a completely smooth texture, you can omit this.

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 Must-Try Gluten-Free Chocolate Dessert Recipes

I hope you try this easy Gluten-Free Dark Chocolate Cake and love it as much as my family and I do!

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