Gluten free chocolate cake that is fudgy and moist. Topped with thick chocolate frosting, this cake is heaven for chocolate lovers. My friends and my sister absolutely love it and I find myself going back to the fridge again and again for another tiny bite of this cake.
Vinesh Johny shared a gluten free cake recipe recently and this one is my adaption from that recipe. I have used dark chocolate compound in this recipe and the baking time and texture will vary based on the type of chocolate used. Using premium quality dark chocolate is recommended. However dark chocolate compound is easily available for everyone so I made this chocolate cake using that.
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What equipment do I need to make a motichoor cheesecake recipe?
What ingredients do I need?
I used dark compound which is easily available in the market. You can use premium dark chocolate callets. The taste and flavour would vary based on the type of chocolate used.
Now let’s talk about the butter. I used salted butter to make this cake. Make sure that you use all the ingredients at room temperature. You can use regular grain sugar and salt for this recipe. I used Himalayan Pink Salt for the cake. Make sure you strain the cornstarch while adding it to the batter.
How to make gluten free chocolate cake?
-Pre-heat oven at 150°C.
Frequently Asked Questions
–What is gluten?
Gluten is a protein found in common grains. It is similar to glue. However few have intolerance towards gluten and are unable to consume it.
Do I need ground almonds to make this gluten free chocolate cake ?
No, you don’t need ground almonds.
Is this gluten free chocolate cake recipe without xanthan gum?
Yes
-How to decorate this gluten free chocolate cake?
I used chocolate frosting smeared on the top. You can top it with some whipped cream or caramel. If you want something simpler, you can dust icing sugar or cocoa powder.
–What is a double boiler?
A double boiler set up is one in which you place a vessel filled with water up to one- third, on the flame. Place another bowl that covers the top entirely. That’s all.
-What is the difference between dark chocolate and dark compound?
Dark chocolate can found in two forms, compound and couverture. One of the biggest differences is that couverture contains cocoa butter. However, compound removes this cocoa butter and replaces it with vegetable oil. Compound chocolate has a 45 degree melting point, which means it will never melt in your body, making it harder to digest and can raise your cholesterol.
How to store this gluten free chocolate cake?
Store this cake covered at room temperature for up to two days. You can store it covered in the refrigerator for upto five days.
-What is the difference between corn flour and corn starch?
Corn flour is a yellow powder made from finely ground, dried corn, while cornstarch is a fine, white powder made from the starchy part of a corn kernel.
Pro tips to nail this gluten free chocolate cake
Here are few tips to help you bake this cake perfectly!
-Don’t worry if the cake top cracks, its absolutely normal.
-If you don’t have 150°C setting, bake the cake at 160°C setting for 20 minutes and if it is not done till then, bake it for another 5-10 minutes at 180°C.
-Try not to substitute any ingredient, this makes sure you get that fudgy texture.
-Make sure you take the cake out when the center is slightly moist. Ensure that when you poke the knife or toothpick on the sides it comes out clean.
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Recipe Card:
Gluten free chocolate cake
Gluten free chocolate cake that is fudgy and moist. Topped with thick chocolate frosting, this cake is heaven for chocolate lovers.
Ingredients
- For the dark chocolate frosting:
- -Dark chocolate - 100 grams
- -Cooking cream - 50 ml
- For the gluten free chocolate cake:
- -Dark chocolate - 110 grams
- -Butter - 55 grams
- -Egg - 75 grams or 1.5 no.
- -Sugar - 55 grams
- -Corn starch - 25 grams
- -Salt - a pinch (I used Himalayan Pink Salt)
Directions
- Step 1 For the dark chocolate frosting:
- Step 2 -Melt the dark chocolate in the microwave or in the double boiler set up.
- Step 3 -Heat the cream till simmering point on a low heat in the microwave or in a heavy bottomed pan.
- Step 4 -Add the cream to the chocolate and using a whisk, mix vigorously.
- Step 5 - It will resemble a thin pouring ganache consistency. Let it cool for about half an hour. Then place it in the refrigerator for about 15 minutes.
- Step 6 - This will give you the perfect rich texture to frost your cake with.
- Step 7 - Now place a dollop of frosting on the cake. (Make sure that the cake is not warm anymore)
- Step 8 -Spread using a palette knife or a spoon or even a butter knife.
- Step 9 -I like to keep it rustic looking this way. You can add nuts or chocolate chips to make it prettier.
- Step 10 For the gluten free chocolate cake:
- Step 11 -Pre-heat oven at 150°C.
- Step 12 -Take a cake ring and line the bottom with aluminium ring. Line the sides with parchment paper or butter paper.
- Step 13 -In a bowl, melt the dark chocolate in the microwave or in a double boiler set up.
- Step 14 -Once the chocolate melts, add the butter and mix it with the chocolate till combined.
- Step 15 -In a separate bowl, beat the egg and sugar till light and fluffy.
- Step 16 -Sift some corn starch on the egg mix. Fold it in using a spatula.
- Step 17 -Add this mix to the chocolate and butter mix. Add salt and fold the batter to mix everything well.
- Step 18 -Pour the batter into the lined cake tin.
- Step 19 -Bake at 150°C for 25 minutes and then at180°C for about 20 minutes.
- Step 20 -When you poke a knife or a toothpick to check, the sides should be done and the center should be a little soft. That gives the perfect fudge texture to the cake.
- Step 21 -Cool it for a little while and remove from the cake tin.
- Step 22 - I topped my cake with some chocolate frosting, you can also dust some icing sugar or cocoa powder.
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