Gluten-free deep chocolate layer cake
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup + 2 tablespoons unsweetened Dutch-processed cocoa powder
- 1 cup vegetable oil
- 1 cup good-quality bittersweet chocolate chips
- ½ cup + 2 tablespoons white rice flour
- 3 tablespoons Bob's Red Mill brown rice flour
- 1 tablespoon super-fine blanched almond flour
- ¼ cup gluten-free oat flour (I make my own oat flour by grinding gluten-free oats in the food processor)
- 2 tablespoons Bob’s Red Mill tapioca flour
- 1 teaspoon milk powder
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 4 large eggs
- 1½ teaspoons pure vanilla extract
- ½ teaspoon chocolate extract
- 1½ cups granulated sugar
- 1 cup whole milk
- Frosting (recipe below)
Instructions
- 1
Mix the cocoa powder, chocolate chips, and vegetable oil in a small microwave-safe bowl. Microwave at 50% power, stirring every 30 seconds until melted and smooth, about 2 minutes. Set aside to cool completely.
- 2
Preheat the oven to 350°F and arrange the rack in the lower-middle position of the oven. Butter the bottom and sides of two cake pans (either two 8-inch rounds or for a tiered cake, one 6-inch and one 8-inch round). Line the bottom and sides of each pan with parchment paper and butter the parchment paper.
- 3
Whisk together the white rice flour, brown rice flour, almond meal, oat flour, tapioca starch, baking powder, baking soda, xantham gum, and salt together in a small bowl and set aside.
- 4
In a separate large bowl (or the bowl of a stand mixer), whisk together the eggs, vanilla extract, chocolate extract, and sugar until well combined.
- 5
Add the melted chocolate mixture and whole milk, and whisk until combined.
- 6
Slowly mix in the dry ingredients until completely combined and smooth.
- 7
Divide the batter between the prepared cake pans and smooth the tops. If making a tiered cake, pour 2 cups of batter into the 6-inch round cake pan and 3½ cups of batter into the 8-inch round. If using two 8-inch rounds, divide the batter evenly.
- 8
Bake until a toothpick inserted into the center of the cake comes out clean, rotating the pans halfway through. For the tiered cake, cook the 6-inch round for 35 minutes and the 8-inch round for 42 minutes. For two 8-inch rounds, your layers will be thinner, so check the cakes after 30 minutes.
- 9
Let the cakes cool for 5-10 minutes, then remove the cakes from the pans and let cool completely on a wire rack for about an hour, discarding the parchment paper.
- 10
When you're ready to frost, use a large knife to level the tops of the cakes, cutting off just a very thin layer of the rounded tops.
- 11
Frost according to the directions below.
- 12
Slice and serve with a glass of milk!