Decadent Gluten-Free Chocolate Swirl Cake with a Rich, Creamy Filling and Fluffy Dough

This Gluten-Free Chocolate Swirl Cake is a beautifully layered dessert that perfectly balances a soft, tender dough with a rich, velvety chocolate filling. The dough is light yet sturdy, allowing you to create stunning swirls that showcase the chocolate in every slice. This cake is ideal for those following a gluten-free diet, and it’s so delicious that even those who aren’t will love it. The addition of a smooth, buttery finish brings everything together, making it a delightful treat that’s perfect for any occasion.

Why You’ll Love This:

You’ll adore this Gluten-Free Chocolate Swirl Cake for its perfect combination of texture and flavor. The fluffy dough contrasts wonderfully with the deep, rich chocolate filling, creating a dessert that’s as pleasing to the palate as it is to the eye. Even if you’ve had challenges with gluten-free baking before, this recipe is designed to be straightforward, yielding consistent, delicious results every time. The cake is versatile enough to be enjoyed as a luxurious dessert or a sweet treat to share with friends and family.

Perfect Occasion:

This cake is perfect for any celebration, from birthdays to casual get-togethers, where you want to offer something both indulgent and inclusive for guests with dietary restrictions. It’s also a great choice for an afternoon tea or coffee break, providing a sweet and satisfying complement to your beverage. Its elegant presentation and rich flavor make it a wonderful centerpiece for any dessert table, offering a little slice of indulgence that everyone will appreciate.

Decoration Tips:

For a beautiful and inviting presentation, consider dusting the cake with powdered sugar or cocoa powder just before serving. You can also drizzle it with a simple chocolate glaze to enhance the flavor and add a touch of shine. If you want to add texture, sprinkle some chopped nuts or chocolate curls on top. Serving the cake on a decorative platter, perhaps with a few fresh berries on the side, will elevate its appearance and make it even more tempting.

Ingredients:

• 500 g gluten-free flour
• 20 g fresh yeast (found in the refrigerated section of your local store)
• 70 g sugar
• 200 ml milk
• 200 g sour cream (any fat percentage)
• 1 large egg
• 50 g cold butter, cut into cubes
• 1 teaspoon salt
• Your favorite chocolate spread

Instructions:

1. Prepare the Dough:
   In the bowl of a stand mixer, combine all the ingredients except the butter and salt. Begin mixing on low speed. After 4 minutes of kneading, add the butter cubes and salt, and continue kneading on medium speed for another 4 minutes. The dough will be sticky, but don’t worry—it will come together as it rests.
2. First Rise:
   Once kneading is complete, use oiled hands or a dough scraper to remove the dough from the bowl. Lightly grease the dough with cooking spray and place it in a clean bowl. Cover the bowl tightly with plastic wrap and let the dough rest for 30 minutes.
3. Roll Out the Dough:
   After the dough has rested, lightly flour your work surface—just enough to prevent sticking, but not too much, as excess flour can make the dough tougher to work with. Divide the dough into two equal portions. Take one portion and roll it out on the floured surface into a long, thin rectangle. The thinner you roll it, the more layers you’ll have, but keep in mind that gluten-free dough can be delicate.
4. Fill and Shape the Dough:
   Using a brush, gently remove any excess flour from the dough’s surface before spreading the chocolate. Spread a generous layer of your chosen chocolate spread over the dough, ensuring even coverage. Carefully roll the dough into a tight log, brushing off any excess flour as you go to keep the roll smooth and well-formed.
5. Form the Cake:
   After rolling, use a sharp knife to slice the roll in half lengthwise, creating two long strips. Twist the two strips together to form a braid, making sure the chocolate layers are exposed for a beautiful marbled effect. Place the braided dough in a loaf pan lined with parchment paper. Lightly spray the top with cooking spray and cover with plastic wrap. Let the dough rest at room temperature for 40 minutes.
6. Bake the Cake:
   Preheat your oven to 170°C (340°F) with the fan setting on. After the dough has rested, remove the plastic wrap and bake the cake for 25-30 minutes, or until golden brown and cooked through.
7. Serve:
   Allow the cake to cool slightly in the pan before transferring it to a wire rack to cool completely. Slice and serve this delicious gluten-free chocolate swirl cake to your guests, or enjoy it all yourself!

Enjoy!