Gluten-Free Chocolate Cake with Nutella Buttercream

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:

1. 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.
2. In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt to combine the dry ingredients.
3. Pour the vegetable oil into the dry ingredients. Add the eggs and mix on medium speed until fully incorporated.
4. To the mixture, add the granulated sugar, brown sugar, vanilla extract, and apple cider vinegar. Mix well.
5. 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.
6. Divide the batter evenly among the prepared pans.
7. 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.
8. 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:

1. In a mixing bowl, beat the butter until creamy and smooth.
2. Gradually add the powdered sugar and continue to beat until well combined.
3. 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.
4. Once the cakes are completely cool, frost them with the Nutella buttercream.
5. 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.