Now, I can say with all certainty, Chocolate Cake is the best of all the cakes. I will argue anyone who says otherwise. Unfortunately, going gluten-free means you can’t just pick up your favourite fudgy chocolate cake from the bakery. Gluten-free cakes also have a rep for being notoriously fussy. Fear not, this bakery style gluten-free chocolate cake is made in one-bowl and is pretty difficult to mess up.
FYI: My extremely picky husband declared this cake to be the best cake he has ever tasted in his life. So believe you me when I say, it is good, man. He almost always dislikes gluten-free versions of anything.
I’ll be honest, rarely do I purchase the same gluten-free flour each and every time in a grocery shop. I grab whatever is on sale. I have made this cake with store brand gluten-free flour, high-end gluten-free “cake flours” and everything in-between. It has yet to turn out anything, but, amazing.
Honestly, a lot of that comes from the fact there is little flour in the entire cake. Most of the structure of the cake comes from eggs and cocoa powder. Meaning there is a lot more wiggle room within this recipe.
Bakery cakes always have a certain depth of flavour that most homemade cakes lack. For this cake, we combine molasses, coffee and almond extract to replicate that intense chocolate taste. You won’t taste any of these individual ingredients in the final cake, but it adds those “base notes” chocolate really needs to shine.
In step with the bakery chocolate layer cake, we need a filling for our cake. Frosting is just not suitable enough for this situation. For me, caramel is the obvious choice.
Bakery Style Gluten-Free Chocolate Cake
Are you an obsessive chocoholic? Do you want the fudgiest cake ever made in just one bowl? A no fuss enchantment.
- 2 Cups Sugar
- 1¾ Cups Favorite Gluten Free Flour
- ¾ Cup Cocoa Powder Unsweetened
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Sea Salt
- 3 Eggs
- 1 Cup Milk Or Favorite Dairy Free Milk Substitute
- ½ Cup Vegetable Oil
- 2 Tablespoons Molasses
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Almond Extract
- 1 Cup Hot Coffee
- I used my caramel recipe from my caramel latte brownies linked above
- ½ Cup Butter softened
- ⅔ Cup Cocoa Powder
- 3 Cups Powdered Sugar sifted
- ⅓ Milk Or Favorite Dairy Free Milk Substitute
- 1 Teaspoon Vanilla extract
- Pinch of Salt
Preheat the oven to 350 degrees. Grease three 6-inch cake pans with butter and then sprinkle with flour.
Combine the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine.
Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee. The batter will be runny.
Evenly distribute the cake batter between the two prepared pans and bake for 20-30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. The middle of the cake should spring back when pushed.
Allow each to cool in the pan for 15 minutes, then turn out onto a rack to finish cooling completely.
To make the frosting: Whisk the butter and cocoa powder together. Add the powdered sugar ½ cup at a time. Thoroughly combine after each addition of powdered sugar. You want this frosting very thick, but still spreadable. (Think peanut butter) Add the milk a tablespoon at a time if too thick. Load the frosting up into a piping bag or Ziploc bag with the corner cut.
To assemble the cake,
Lay the first layer of cake down on your cake stand. Apply a ring of frosting around the edge of the cake. Add ½ of your cake filling inside the ring of frosting.
Lay the next layer of cake down. Repeat the same process as the previous layer with the remaining filing.
Lay down your final layer of cake. Add the rest of the frosting to the top of the cake. Use a big spatula or spoon to cover the cake with the rest of the frosting.