The best gluten free ultimate chocolate cake made with super moist chocolate cake layers and covered in rich, fudgy chocolate buttercream. It’s seriously the most flavorful and delicious chocolate cake you’ll ever eat!
(links below are the gluten free & celiac safe products I used in this recipe)
- 2 tablespoons apple cider vinegar
- 2 scant cups milk, room temperature
- 2 1/4 cups gluten free 1:1 flour
- 2 cups granulated sugar
- 1 1/4 cups Dutch-process cocoa powder
- 1 teaspoon espresso powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 3 eggs, room temperature
- 1/2 cup canola oil
- 1/4 cup sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips
- 2 cups (1 pound) unsalted butter, room temperature
- 7 cups (2 pounds) powdered sugar
- 1 cup Dutch-process cocoa powder
- 1/2 teaspoon espresso powder
- 1/4 cup + 2 tablespoons milk, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- dark chocolate bar, roughly chopped
Preheat oven to 350 degrees. Spray three 8-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper rounds. Then spray the parchment paper. Set aside.
In a large liquid measuring cup, add apple cider vinegar and enough milk to measure 2 cups. Stir and let sit for 5 to 10 minutes to allow the milk to curdle.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the gluten free flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt.
In a medium bowl, add the curdled milk, eggs, oil, sour cream, and vanilla extract. Whisk until just combined.
With the mixer on low speed, add the wet ingredients to the dry ingredients. Once combined, mix on medium speed for two minutes. Scrape down the sides and bottom of the bowl and mix for another 30 seconds.
Divide batter equally among the prepared pans (I use a kitchen scale). Bake for 30 to 34 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. Cool on wire racks for 15 minutes, then gently invert cakes onto racks and allow to cool completely.
Once completely cooled, carefully level off each cake with a serrated knife if they have a domed top.
In a microwave-safe bowl, add the chocolate chips. Microwave for 30-second intervals, stirring in between until the chocolate is completely melted. Set aside to cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 3 minutes. With the mixer on low speed, gradually add the powdered sugar. Once combined, continue to mix on low speed for 1 minute. Add the cocoa powder and espresso powder and beat to combine. Add the milk, vanilla and salt, beat until combined. With the mixer on low speed, gradually stream in the melted chocolate. Scrape down the sides and bottom of the bowl then beat until light and fluffy, an additional 2 to 3 minutes.
step 10 – assembly
Place the first cake layer on a flat plate or cake stand. Using a knife or offset spatula, spread an even layer of buttercream on top. Repeat with the second cake layer. Add the third cake layer and frost the top and sides of the cake. Decorate with chopped dark chocolate.
If you don’t have three 8-inch round cake pans you can make one single and one double layer cake with just two pans. Divide cake batter between two pans, one with a single portion and the other with a double portion of batter (use your kitchen scale for this). Bake the single layer cake as instructed above and the double layer cake for 65 to 69 minutes. Once cooled, carefully slice the double layer cake into two equal layers.
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