This gluten-free chocolate cake is moist, rich, and filled with a luscious dark chocolate ganache. Made with rice flour and cocoa powder, it’s a perfect treat for those avoiding gluten and dairy, without sacrificing flavor. The soft, tender cake is layered with a creamy dark chocolate filling, making it an irresistible dessert for any occasion. Whether you’re following a gluten-free diet or simply looking for a delicious cake, this recipe is sure to become a favorite.
Why You’ll Love This Recipe: You’ll love this gluten-free chocolate cake for its rich, chocolatey flavor and smooth, indulgent filling. The use of rice flour and sweet starch creates a light and airy texture, while the combination of dark chocolate and coconut cream or fresh cream makes the filling irresistibly creamy. It’s an easy-to-make cake that caters to various dietary needs without compromising on taste. Perfect for birthdays, gatherings, or an indulgent afternoon treat!
Perfect Occasion: This cake is perfect for birthdays, celebrations, or as a special dessert for family gatherings. It’s also ideal for anyone looking for a gluten-free, lactose-free dessert option that doesn’t skimp on flavor or richness. Serve it as an impressive dessert at your next dinner party or enjoy a slice with coffee for a luxurious afternoon treat.
Decoration Tips: For a simple yet elegant finish, drizzle extra melted dark chocolate over the top of the cake or dust it lightly with cocoa powder. You can also sprinkle some chopped nuts or coconut flakes for added texture. For an extra indulgence, serve it with a dollop of whipped coconut cream or a scoop of dairy-free ice cream on the side.
Ingredients for the Cake:
- 4 eggs
- 3/4 cup demerara sugar (140g)
- 200ml warm water
- 1/2 cup oil (of your choice)
- 1/2 cup cocoa powder (40g)
- 2 tbsp sweet starch (20g)
- 170g rice flour
- 1 tbsp baking powder
Ingredients for the Filling and Topping:
- 150g dark chocolate
- 200ml fresh cream or coconut milk
Instructions:
- Prepare the Cake Batter:
- In a large bowl, beat the egg whites with the demerara sugar until you achieve a firm meringue. Set aside.
- In another bowl, whisk together the egg yolks, oil, and warm water until well combined.
- Add the sweet starch, rice flour, and cocoa powder to the yolk mixture, stirring until smooth.
- Gradually fold the meringue into the batter, adding it in parts to keep the mixture light and airy.
- Finally, gently fold in the baking powder.
- Bake the Cake:
- Pour the batter into a greased and floured cake pan and bake in a preheated oven at 200°C for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Chocolate Ganache:
- Heat the fresh cream or coconut milk in a saucepan, making sure not to let it boil.
- Pour the hot cream over the dark chocolate pieces and stir until the chocolate melts and the ganache is smooth and glossy.
- Assemble the Cake:
- Once the cake has cooled, slice it in half horizontally and spread a layer of the chocolate ganache in the center.
- Use the remaining ganache to cover the top and sides of the cake.
Enjoy your rich and indulgent gluten-free chocolate cake, perfect for any celebration or special occasion!
