Description
This Gluten-Free Dark Chocolate Cake is a rich, moist, and decadent dessert made with Cup4Cup gluten-free flour and intense dark cocoa powder. It features a luscious chocolate-espresso glaze that perfectly complements the cake’s deep chocolate flavor, making it an ideal treat for gluten-sensitive chocolate lovers.
Ingredients
For the Cake
- ¾ cup plus 1 tablespoon olive oil, divided
- ½ cup plus 1 tablespoon dark cocoa powder, sifted, divided
- 1½ cups plus 2 tablespoons Cup4Cup Gluten-Free All-Purpose Flour
- 2½ teaspoons baking soda
- ¾ teaspoon baking powder
- 4 large eggs
- 2 egg yolks
- 1⅓ cups granulated sugar
- ½ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- 1¼ cups sour cream
- ⅓ cup freshly brewed strong coffee or espresso
- 1 cup (about 6 ounces) bittersweet chocolate, finely chopped
For the Glaze
- ¾ cup (about 4.5 ounces) bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon instant espresso powder
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F and place a rack in the center. Brush 1 tablespoon of olive oil evenly on the inside of a 10-inch bundt pan. Sprinkle 1 tablespoon of sifted cocoa powder over the oiled surface and use the brush to blend it, creating a chocolatey coating. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, sea salt, and remaining ½ cup of sifted dark cocoa powder until well combined. Set aside.
- Mix Wet Ingredients: In a medium bowl, whisk the eggs, egg yolks, granulated sugar, vanilla extract, and salt until smooth. Whisk in the sour cream until fully incorporated. Gradually add the remaining ¾ cup olive oil in a steady stream while whisking continuously to form a smooth emulsion.
- Combine Wet and Dry: Create a well in the center of the dry ingredients. Pour the wet mixture into the well and use a rubber spatula to fold everything together gently until fully blended with no streaks.
- Add Coffee and Chocolate: Stir the freshly brewed hot coffee or espresso into the batter until incorporated. Fold in the 1 cup of finely chopped bittersweet chocolate until evenly distributed throughout the batter.
- Fill and Bake: Pour the batter into the prepared bundt pan, smoothing the top evenly. Place the pan on a baking sheet and bake in the preheated oven for about 45 minutes, or until the cake no longer jiggles and springs back softly when touched.
- Cool the Cake: Let the cake cool in the pan for at least 10 minutes. Carefully invert it onto a serving plate using pot holders and allow it to cool completely to room temperature.
- Prepare the Glaze: Place the ¾ cup finely chopped bittersweet chocolate in a small mixing bowl. In a small saucepan over low-medium heat, gently scald the heavy cream with vanilla extract and instant espresso powder until tiny bubbles form at the edges but do not boil. Pour the hot cream over the chocolate and wait a few minutes before stirring slowly until smooth and glossy.
- Glaze the Cake: Drizzle the chocolate espresso glaze evenly over the cooled cake, allowing it to cascade naturally down the sides.
- Serve: Slice into generous servings and enjoy the rich, gluten-free dark chocolate cake with its luscious espresso glaze.
Notes
- Use a good quality gluten-free all-purpose flour like Cup4Cup for best texture and flavor.
- Be sure not to overbake to keep the cake moist and tender; a gentle jiggle and soft sponge test are good indicators of doneness.
- Freshly brewed strong coffee or espresso intensifies the chocolate flavor without adding a pronounced coffee taste.
- The glaze should be smooth and glossy; allow the chocolate to melt fully in the hot cream for a perfect consistency.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for optimal softness and flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
