This gluten-free chocolate cake is a delightful treat, rich in flavor and perfectly moist. Topped with a luscious Nutella buttercream, it's a dessert everyone will love.
Cake Ingredients:
- 1 ¾ cup gluten-free 1:1 baking flour
- 1 cup cocoa powder
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cup granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- ⅔ cup vegetable oil
- 1 tablespoon vanilla extract
- 2 teaspoon apple cider vinegar
- 1 ½ cup boiling water
Instructions:
- Preheat your oven to 350°F (175°C). Grease your chosen cake pans (three 6-inch or two 8-inch) and line the bottoms with parchment paper cut to size.
- In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt to combine the dry ingredients.
- Pour the vegetable oil into the dry ingredients. Add the eggs and mix on medium speed until fully incorporated.
- To the mixture, add the granulated sugar, brown sugar, vanilla extract, and apple cider vinegar. Mix well.
- Carefully pour in the boiling water and beat the mixture on medium-high speed for 3-4 minutes until the batter is smooth and homogenous.
- Divide the batter evenly among the prepared pans.
- Depending on the size of your pans:
- For 6-inch cakes: Bake for 20-25 minutes.
- For 8-inch cakes: Bake for 30-37 minutes. Check the doneness by inserting a toothpick into the center of the cakes; it should come out clean when they're ready.
- Allow the cakes to cool in the pans on a wire rack for 15-20 minutes before turning them out to cool completely.
Nutella Buttercream Frosting:
- 4 oz butter, softened (use a dairy-free alternative if necessary)
- 1 cup powdered sugar
- 1/3 cup Nutella or chocolate hazelnut spread (ensure it's gluten-free and dairy-free if needed)
- 1-2 tbsp milk or dairy-free milk alternative, as needed for consistency
For the Frosting:
- In a mixing bowl, beat the butter until creamy and smooth.
- Gradually add the powdered sugar and continue to beat until well combined.
- Add the Nutella and beat until the frosting is fluffy and spreadable. If the frosting is too thick, add a tablespoon of milk at a time until it reaches your desired consistency.
- Once the cakes are completely cool, frost them with the Nutella buttercream.
- Optionally, garnish the cake with some shredded chocolate for an extra chocolatey finish.
Notes:
- If you're short on ingredients or time, you can substitute the cake ingredients for a gluten-free chocolate cake mix—just follow the package instructions and add the Nutella buttercream as directed.
Enjoy this indulgent gluten-free chocolate cake, whether for a special occasion or a delightful treat. The rich flavor and moist texture, combined with the creamy hazelnut frosting, make for a truly satisfying dessert experience.
