Gluten-Free Kick-Ass Chocolate Cake
Gluten-Free Kick-Ass Chocolate Cake is exactly what its name promises — bold, unapologetically delicious, and utterly unforgettable.This towering three-layer cake is pure chocolate devotion: deeply rich, dark cocoa married with tender buttermilk crumb for a texture that is moist, plush, and beautifully balanced. Every bite delivers that luxurious, grown-up chocolate flavor that makes you pause, close your eyes, and just… savor.But we don’t stop there. This beauty is cloaked in a luscious Dark Cream Cheese Buttercream Frosting — a silky blend of dark chocolate, butter, and cream cheese that is decadently rich yet perfectly balanced with a subtle tang.Gluten-free? Absolutely. Compromised? Never. This is chocolate cake the Vee Culinary way — safe, stunning, and so good it just might ruin you for anything less.
Ingredients
- 3 cups Gluten-Free All-Purpose Flour Blend
- 1 1/2 tsp Xanthan Gum
- 1 tbsp Expandex (modified tapioca starch)
- 3 cups Sugar
- 1 1/2 cups Unsweetened Cocoa Powder
- 1 tbsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Salt
- 5 Large Eggs (Room Temp)
- 1 1/2 cups Buttermilk (Room Temp)
- 1 1/2 cups Warm Water
- 1/2 cups Vegetable Oil
- 2 tsp Vanilla
**For the Dark Cream Cheese ButterCream Frosting
- 1 1/2 cups Butter softened
- 30 oz. Dark Chocolate Morsels
- 8 oz Cream Cheese softened
- 2 tsp Vanilla
- 4 cups Confectioner's Sugar sifted
- 1/4 cup Milk as needed
Instructions
- Preheat oven to 350 degrees.
- Grease cake pans with the butter, and then flour with the cake pans. Tap out the excess. Note: my cake pans are losing their “non-stick,” so I butter them and then line them with parchment paper.
- In a stand mixer bowl, mix Chef Vedam’s Gluten-Free All-Purpose Flour Blend, Xanthan Gum, Expandex, sugar, cocoa powder, baking soda, baking powder, and salt, and mix at low speed to incorporate all ingredients. BE CAREFUL not to turn the mixer on at high speed, as it will throw dry ingredients all over you and your kitchen!
- In a medium-size bowl, add the eggs, buttermilk, warm water, oil, vanilla, and whisk to incorporate all ingredients together.
- With your electric mixer on low speed, slowly pour the liquid ingredients into the dry ingredients. Once the liquid is completely added to the dry, scrape the sides of the bowl down, and turn your mixer onto medium speed for just a couple of minutes to ensure all ingredients are incorporated.
- Equally, divide the cake batter between the three pans.
- Bake for 30 - 35 minutes until a toothpick inserted into the center comes out clean.
- When done, cool cake pans on wire racks for 15 minutes, and then turn the cakes onto the racks to cool completely.
- In about 30 - 45 minutes (can be longer), melt butter and dark chocolate morsels in a double boiler, stirring periodically.
- When morsels have entirely melted, but are still hot, remove the pot from the double boiler, and add the cream cheese, vanilla, and powder sugar, and beat with a hand mixer. Mix to incorporate completely. If the frosting needs to be thinner, add 1 tbsp of milk at a time to achieve the thickness you want to achieve.
- Place a small amount of frosting onto the center of a cake “display” pan, and place one layer of cake onto the frosting.
- Cut a few pieces of parchment paper, carefully lift the edges of the cake, and slide the parchment paper underneath to catch any frosting that happens to fall onto the cake pan.
- Place more frosting onto the top of the first cake layer, and smooth. Place the next cake layer on top, and repeat the process until the cake is completely frosted.
- Remove the parchment paper, relish in the beauty of your cake, and anticipate exactly the oohs and ahhs from everyone who gets a slice!
Tried this recipe?Let us know how it was!