Ultimate Decadent Gluten Free Chocolate Cake
Tender and moist rich chocolate cake is frosted in a creamy fluffy chocolate buttercream frosting.
Print
Pin
Equipment
- Mixing Bowl
- 2 8" round cake pans
Ingredients
Chocolate Cake
- 2 cups Gluten Free 1.1 flour
- 3/4 cup cocoa powder
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 5 oz unsweetened Greek yogurt
- 1 tsp kosher salt
- 1/2 cup vegetable oil
- 1 tsp espresso powder
- 1 cup fresh brewed coffee
- 2 eggs
- 1 tsp vanilla
Chocolate Buttercream
- 1 1/2 cups butter, room temperature
- 5 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 tsp espresso powder
- 1 cup unsweetened cocoa
Instructions
Chocolate Cake
- Preheat oven to 350 degrees.
- Spray 2 8" round cake pans with nonstick baking spray and set aside.
- In a mixing bowl add eggs and sugar and beat for 3 minutes until sugar is mostly dissolved and the eggs are frothy and lighter in color.
- Add the yogurt, vanilla, oil, and espresso powder and mix well.
- Add the dry ingredients and mix until just combined. Don't over mix.
- Gently mix in the coffee.
- Divide the batter between the two cake pans.
- Bake for 35-45 minutes, until a toothpick comes out clean.
- Allow to cool completely.
- Decorate with chocolate buttercream frosting.
Chocolate Buttercream Frosting
- Add all of the ingredients to a bowl.
- Mix until the sugar and cocoa are completely incorporated and the frosting is smooth and creamy.
Notes
This cake can be sliced into four layers.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!