This Exquisite Gluten-Free Chocolate Cake is a true culinary delight, perfect for those who follow a gluten-free diet or anyone who appreciates a rich, chocolatey treat. The cake features a blend of gluten-free baking flour and unsweetened Dutch process cocoa powder, ensuring a moist and tender crumb. Enhanced with the sweetness of granulated sugar and the unique combination of coconut oil, milk, and apple cider vinegar, this cake promises a complex flavor profile. The Chocolate Sour Cream Frosting, creamy and lush, perfectly complements the cake, creating a harmonious balance of flavors.
Why You'll Love This:
- Gluten-Free Goodness: Ideal for those with gluten sensitivities without compromising on taste.
- Deep Chocolate Flavor: Dutch process cocoa powder offers a rich, deep chocolate taste.
- Creamy Frosting: The sour cream in the frosting adds a delightful tang, balancing the sweetness.
Gluten-Free Chocolate Cake:
- Preheat oven to 350F. Prepare round cake pans with grease and parchment paper.
- Whisk together gluten-free flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another bowl, mix coconut oil, eggs, vanilla, milk, and vinegar.
- Gradually add wet ingredients to dry, mixing to a thick fudgy consistency.
- Stir in hot water until the batter is very thin.
- Divide batter evenly among pans and bake for 35-40 minutes for 6" cakes or 30-35 minutes for 8" cakes.
- Cool in pans for 20 minutes, then remove and chill before frosting.
Chocolate Sour Cream Frosting:
- Beat butter until smooth.
- Gradually add powdered sugar, then cocoa powder, mixing well.
- Add sour cream and mix.
- Adjust consistency with milk as needed.
- Chill the cakes, level the tops if necessary.
- Apply a crumb coat of frosting, chill for 30 minutes, then finish frosting.
- Decorate as desired.
Dive into this Gluten-Free Chocolate Cake with Chocolate Sour Cream Frosting for a rich, satisfying dessert experience. Enjoy!