Indulge your sweet tooth without worrying about dietary restrictions! We’ve compiled a list of 20 show-stopping gluten-free chocolate cake recipes that are sure to satisfy any chocoholic. From classic flourless dark chocolate cakes to unique vegan and almond flour options, there’s something for everyone.
In this article, we’ll take you on a journey through the world of gluten-free baking, highlighting the most scrumptious and innovative recipes out there. Whether you’re a beginner or an experienced baker, these mouthwatering treats are sure to impress your friends and family. So go ahead, get creative in the kitchen, and treat yourself (and others) to a slice (or two!) of pure bliss.
Flourless Dark Chocolate Cake with Raspberry Glaze
Savor the rich flavors of this decadent flourless cake, elevated by a tangy raspberry glaze.
Ingredients:
– 3 large eggs
– 1 cup (200g) dark chocolate chips (at least 70% cocoa)
– 1/2 cup (100g) granulated sugar
– 1/4 cup (60g) unsalted butter, softened
– 1 teaspoon pure vanilla extract
– 1 cup (120g) fresh or frozen raspberries
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 425°F (220°C). Grease a 9-inch (23cm) springform pan.
2. In a large mixing bowl, whisk together eggs and sugar until frothy.
3. Melt chocolate in a double boiler or microwave-safe bowl; let cool slightly.
4. Add melted chocolate, butter, and vanilla extract to the egg mixture; mix until smooth.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Let cake cool completely in pan before glazing.
8. For the glaze, puree raspberries with sugar in a blender or food processor; strain seeds from the mixture.
9. Drizzle glaze over cooled cake and serve.
Cooking Time: 35-40 minutes
Almond Flour Chocolate Cake with Coconut Frosting
This rich and decadent cake is a game-changer for those looking for a gluten-free dessert option. Made with almond flour, dark chocolate, and topped with a tangy coconut frosting, this cake is sure to satisfy any sweet tooth.
Ingredients:
For the cake:
– 1 1/2 cups almond flour
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 teaspoon vanilla extract
– 1/2 cup melted coconut oil
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 cup powdered sugar
– 1/4 cup shredded coconut
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together almond flour, cocoa powder, and sugar.
3. In a large bowl, whisk together eggs, vanilla extract, and melted coconut oil.
4. Add dry ingredients to wet ingredients and mix until smooth.
5. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow cakes to cool before frosting.
Cooking Time: 50-60 minutes (including cooling time)
Vegan Gluten Free Chocolate Cake with Avocado Icing
Moist and decadent, this vegan gluten-free chocolate cake is a game-changer for anyone looking to indulge in a rich and creamy treat. With the added bonus of avocado icing, you’ll be amazed at how deliciously healthy this dessert can be.
Ingredients:
For the cake:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened cocoa powder
– 3 large eggs, replaced by 3 flax eggs*
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 cup melted coconut oil
For the icing:
– 3 ripe avocados, mashed
– 1/2 cup unsweetened cocoa powder
– 1 tablespoon maple syrup
– 1/4 teaspoon salt
– 2 tablespoons non-dairy milk
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together almond flour, coconut sugar, cocoa powder, baking soda, and salt.
3. In a large bowl, combine flax eggs, vanilla extract, and melted coconut oil. Whisk until smooth.
4. Add dry ingredients to wet ingredients and mix until well combined.
5. Divide batter evenly between prepared pans.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow cakes to cool completely before assembling with avocado icing.
Cooking Time: 50-60 minutes
Gluten Free Chocolate Beet Cake with Cream Cheese Frosting
This rich and indulgent cake combines the natural sweetness of beets with the deep flavor of dark chocolate, all wrapped up in a gluten-free package. The creamy cream cheese frosting adds a tangy contrast to the velvety cake.
Ingredients:
For the cake:
– 2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 3 large eggs
– 1 cup cooked and peeled beets
– 1/2 cup melted coconut oil
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a large bowl, combine dry ingredients and whisk to combine.
3. In a separate bowl, whisk together eggs, beets, melted coconut oil, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until smooth.
5. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. Let cool completely before frosting with cream cheese frosting (recipe below).
Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Add vanilla extract and mix to combine.
Double Chocolate Espresso Cake with Whipped Ganache
Moist and decadent, this cake is perfect for any chocolate lover’s special occasion.
Ingredients:
– 2 ¾ cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1/2 cup unsweetened cocoa powder
– 1 tablespoon instant espresso powder
– 1/4 cup unsalted butter, melted
– Whipped ganache (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, cocoa powder, and espresso powder.
4. Add melted butter and whisk until smooth.
5. Gradually add dry ingredients to wet ingredients and mix until just combined.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Whipped Ganache:
– 1 cup heavy cream, at room temperature
– 2 tablespoons unsalted butter, softened
– 1 cup semisweet chocolate chips
Combine heavy cream and butter in a bowl. Microwave on high for 30-second intervals, stirring between each interval, until smooth. Melt chocolate chips in the microwave or double boiler. Fold melted chocolate into whipped mixture until combined.
Gluten Free Chocolate Zucchini Cake with Chocolate Chips
This rich and fudgy gluten-free cake is packed with the goodness of zucchini and indulges your sweet tooth with a generous helping of dark chocolate chips. Perfect for a special occasion or as a comforting treat any time.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened cocoa powder
– 3 large eggs
– 1/2 cup plain Greek yogurt
– 1/2 cup grated zucchini
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 cup dark chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut sugar, cocoa powder, eggs, Greek yogurt, zucchini, vanilla extract, and salt. Mix until well combined.
3. Fold in dark chocolate chips.
4. Divide batter evenly between prepared pans and smooth tops.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Let cool completely before serving.
Cooking Time: 25-30 minutes
Rich Chocolate Torte with Salted Caramel Drizzle
Rich Chocolate Torte with Salted Caramel Drizzle
This decadent dessert combines the richness of dark chocolate with the savory sweetness of salted caramel, creating a truly indulgent treat.
Ingredients:
– 1 1/2 cups (190g) dark chocolate chips
– 1 cup (200g) granulated sugar
– 4 large eggs, separated
– 1/2 cup (60g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup (60ml) unsalted butter, melted
– Salted caramel sauce (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) springform pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Melt chocolate chips in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
4. Whisk together egg yolks and sugar. Add melted butter and whisk until combined. Stir in melted chocolate until smooth.
5. In a separate bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture.
6. Pour batter into prepared pan and bake for 45-50 minutes or until toothpick comes out clean.
7. Let cool completely before drizzling with salted caramel sauce.
Salted Caramel Sauce:
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) heavy cream
– 1 tablespoon unsalted butter
– Pinch of flaky sea salt
Combine sugar, cream, and butter in a small saucepan. Cook over medium heat, stirring constantly, until caramel forms. Remove from heat and stir in sea salt.
Gluten Free Chocolate Mug Cake for One
Treat yourself to a rich, fudgy, and gluten-free chocolate mug cake that’s perfect for satisfying your sweet tooth. This single-serving recipe is quick, easy, and indulgently delicious.
Ingredients:
– 1 tablespoon almond flour
– 1/2 teaspoon gluten-free all-purpose flour
– 1/2 teaspoon unsweetened cocoa powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 tablespoon melted coconut oil or butter
– 1 large egg
– 1 teaspoon vanilla extract
Instructions:
1. In a microwave-safe mug, combine almond flour, gluten-free flour, cocoa powder, and salt.
2. Add sugar, melted coconut oil or butter, egg, and vanilla extract to the dry ingredients. Mix until smooth and creamy.
3. Microwave on high for 1-2 minutes, or until cake is cooked through and a toothpick comes out clean.
4. Let cool for a minute before serving. Enjoy!
Cooking Time: 1-2 minutes
Chocolate Peanut Butter Layer Cake with Peanut Butter Frosting
This indulgent cake is a masterclass in textures and flavors, featuring layers of moist chocolate cake, creamy peanut butter frosting, and crunchy chopped peanuts. Perfect for special occasions or as a treat for yourself!
Ingredients:
For the cake:
– 2 1/4 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
For the frosting:
– 1 cup creamy peanut butter
– 2 cups powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
– 4-6 tablespoons whole milk or heavy cream
– Chopped peanuts for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Whisk together dry ingredients in a medium bowl.
3. In a large mixing bowl, whisk together milk, eggs, and vanilla extract. Add the dry mixture and whisk until smooth.
4. Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
5. Allow cakes to cool completely before frosting.
6. In a large mixing bowl, beat peanut butter and powdered sugar until smooth. Add butter and vanilla extract; mix until combined. Gradually add milk or heavy cream until desired consistency is reached.
Cooking Time: 25-30 minutes per cake layer
Gluten Free Chocolate Bundt Cake with Vanilla Glaze
Treat your taste buds to a decadent dessert that’s easy to make and perfect for any occasion. This gluten-free chocolate bundt cake is moist, rich, and topped with a velvety vanilla glaze.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened cocoa powder
– 3 large eggs
– 1/2 cup coconut oil, melted
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch bundt pan and set aside.
2. In a medium bowl, whisk together almond flour, coconut sugar, cocoa powder, and salt.
3. In a large bowl, whisk together eggs, melted coconut oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until well combined.
5. Pour batter into prepared bundt pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool completely before glazing with vanilla glaze (recipe below).
Vanilla Glaze:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
Mix all ingredients together until smooth and drizzle over cooled cake.
Black Forest Chocolate Cake with Cherry Compote
Experience the decadent combination of moist chocolate cake and sweet cherry compote, a classic German dessert.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1/4 cup vegetable oil
For the cherry compote:
– 1 cup fresh or frozen cherries, pitted
– 1 tablespoon granulated sugar
– 2 tablespoons Grand Marnier liqueur (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. Whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, and oil.
4. Combine wet and dry ingredients; mix until smooth.
5. Divide batter evenly between prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
7. Allow cakes to cool completely before assembling.
Cherry Compote:
1. Combine cherries, sugar, and Grand Marnier (if using) in a saucepan over medium heat.
2. Simmer for 10-12 minutes or until cherries release their juice and mixture thickens.
3. Let compote cool to room temperature before serving with cake.
Assembly:
1. Place one cake layer on a serving plate; top with cherry compote and whipped cream, if desired.
2. Repeat layers and finish with a cherry on top.
Gluten Free Chocolate Orange Cake with Candied Peel
This moist and decadent cake is perfect for any chocolate lover’s special occasion. The combination of dark chocolate, orange zest, and candied peel creates a unique and tantalizing flavor profile.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 1 teaspoon baking soda
– 1 teaspoon vanilla extract
– 1/4 cup orange juice
– 1/2 cup candied orange peel, finely chopped
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. In a large bowl, whisk together eggs, melted butter, orange juice, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in chopped candied peel.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
Cooking Time: 25-30 minutes
Chocolate Hazelnut Cake with Nutella Frosting
Satisfy your sweet tooth with this decadent cake featuring the perfect blend of dark chocolate, hazelnuts, and creamy Nutella frosting.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1/2 cup hazelnuts, chopped
– 1/4 cup melted unsalted butter
For the frosting:
– 8 ounces Nutella
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large mixing bowl, combine milk, eggs, hazelnuts, and melted butter. Add the dry ingredients and mix until just combined.
4. Divide batter evenly between prepared pans and bake for 35-40 minutes or until a toothpick inserted comes out clean.
5. Allow cakes to cool completely before frosting with Nutella mixture (combine softened butter, heavy cream, and Nutella; beat until smooth).
Cooking Time: 40-45 minutes
Gluten Free Chocolate Banana Cake with Walnuts
This rich and indulgent cake is a perfect treat for anyone looking for a gluten-free dessert option. Made with ripe bananas, dark chocolate, and crunchy walnuts, this cake is sure to satisfy any sweet tooth.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened cocoa powder
– 3 large eggs
– 1/2 cup mashed ripe bananas
– 1/2 cup melted dark chocolate (at least 70% cocoa)
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
2. In a large bowl, whisk together almond flour, coconut sugar, and cocoa powder.
3. In a separate bowl, whisk eggs and mashed bananas until smooth. Add melted chocolate and vanilla extract; mix well.
4. Combine wet and dry ingredients; stir until just combined. Fold in chopped walnuts.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool completely before serving.
Cooking Time: 35-40 minutes
Molten Chocolate Lava Cake with Vanilla Ice Cream
Satisfy your sweet tooth with these indulgent Molten Chocolate Lava Cakes, served warm with a scoop of creamy Vanilla Ice Cream. The gooey centers ooze with chocolatey goodness, perfect for a special treat or romantic evening.
Ingredients:
For the cakes:
– 2 large eggs
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 6 ounces (170g) best-quality dark chocolate chips
– 1/4 cup (60ml) unsalted butter, melted
For the ice cream:
– 2 cups heavy cream
– 1 cup granulated sugar
– 1 tsp pure vanilla extract
Instructions:
1. Preheat oven to 425°F (220°C). Butter six 6-ounce ramekins or small cups.
2. In a medium bowl, whisk together eggs and flour.
3. Melt chocolate chips in the microwave or in a double boiler. Whisk in melted butter and sugar.
4. Add egg mixture to chocolate mixture; stir until smooth.
5. Pour batter into prepared ramekins.
6. Bake for 12-15 minutes or until edges are set but centers remain molten.
7. Let cool in ramekins for 1 minute, then invert onto plates.
8. Serve warm with a scoop of Vanilla Ice Cream.
Cooking Time: 12-15 minutes
Gluten Free Chocolate Mint Cake with Mint Buttercream
Experience the refreshing combination of rich chocolate and cooling mint in this moist and decadent cake, perfect for any occasion.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/4 cup peppermint extract
– 1/2 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together almond flour, cocoa powder, and sugar.
3. In a large bowl, whisk eggs and melted butter. Add vanilla and peppermint extracts; whisk until combined.
4. Gradually add dry ingredients to wet ingredients; mix until smooth.
5. Melt chocolate chips in the microwave or in a double boiler; allow to cool slightly.
6. Fold cooled chocolate into batter.
7. Divide batter evenly between prepared pans.
8. Bake for 25-30 minutes or until a toothpick comes out clean.
Mint Buttercream:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1/4 teaspoon peppermint extract
– 2-3 drops green food coloring (optional)
Combine powdered sugar, butter, and peppermint extract in a bowl. Beat until smooth. Add food coloring if desired.
Chocolate Coconut Cake with Toasted Coconut Topping
This moist and indulgent cake combines the deep flavors of dark chocolate and toasted coconut, topped with a crunchy and sweet toasted coconut topping. Perfect for special occasions or as a treat any time of the year.
Ingredients:
For the cake:
– 2 1/4 cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon pure vanilla extract
For the topping:
– 1/2 cup shredded coconut
– 2 tablespoons unsalted butter, melted
– 1 tablespoon brown sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together sugar, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool completely before topping with toasted coconut.
Toasting Coconut:
1. Preheat oven to 350°F (180°C).
2. Spread shredded coconut on a baking sheet and toast for 5-7 minutes, stirring occasionally, until lightly browned and fragrant.
3. Remove from oven and stir in melted butter and brown sugar.
4. Top cooled cake with toasted coconut and serve.
Cooking Time: 30-35 minutes
Gluten Free Chocolate Pumpkin Cake with Spiced Frosting
Moist and decadent, this gluten-free chocolate pumpkin cake is the perfect treat for fall. The combination of rich cocoa powder and warm spices creates a unique flavor profile that’s sure to impress.
Ingredients:
For the cake:
– 1 1/2 cups gluten-free all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 can (15 oz) pumpkin puree
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. In a large bowl, combine pumpkin puree, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Melt butter and add to the mixture. Stir until smooth.
6. Divide batter evenly between prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Allow cakes to cool before frosting.
Cooking Time: 50-60 minutes (including cooling time)
Chocolate Raspberry Layer Cake with Fresh Berries
A show-stopping dessert that combines the deep flavors of dark chocolate, sweet raspberries, and fresh berries. This impressive cake is perfect for special occasions or as a treat to brighten up any day.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1/2 cup raspberry jam
– 1 cup fresh raspberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Whisk together dry ingredients in a medium bowl.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Melt chocolate chips in the microwave or in a double boiler; let cool slightly.
5. Add sugar, melted chocolate, and raspberry jam to the wet ingredients; whisk until smooth.
6. Divide batter evenly among prepared pans; bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow cakes to cool completely before assembling with whipped cream and fresh berries.
Cooking Time: Approximately 1 hour and 15 minutes
Gluten Free Chocolate Sour Cream Cake with Fudge Frosting
This decadent cake is perfect for any chocolate lover, featuring a moist gluten-free batter infused with the tanginess of sour cream and topped with a rich fudge frosting.
Ingredients:
For the cake:
– 1 1/2 cups almond flour
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup unsweetened cocoa powder
– 1/2 cup sour cream
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
For the frosting:
– 1 cup heavy cream
– 1 cup powdered sugar
– 2 tablespoons unsalted butter
– 2 ounces high-quality dark chocolate, melted
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together almond flour, sugar, eggs, cocoa powder, sour cream, vanilla extract, and salt.
3. Divide batter evenly between prepared pans and smooth tops.
4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Allow cakes to cool completely before frosting with fudge frosting (made by whisking together heavy cream, powdered sugar, butter, melted chocolate, and vanilla extract).
Cook Time: 50-60 minutes
Summary
Indulge in these 20 decadent gluten-free chocolate cake recipes that are sure to satisfy your sweet tooth. From flourless dark chocolate cakes with raspberry glaze to rich chocolate tortes with salted caramel drizzle, there’s something for every chocoholic. Try vegan and gluten-free options like avocado icing or coconut frosting, or go all out with peanut butter and Nutella-topped masterpieces. Whether you’re in the mood for a classic chocolate cake or something more unique, these recipes are sure to delight.
