This recipe is going to be the new go-to for all of your birthday party needs! I made this cake for my husband’s birthday and it was an absolute hit! Even my gluten-eating friends couldn’t get enough! Plus with my chocolate buttercream, that just so happens to be dairy free, is the perfect pairing for this Ultimate Gluten Free Chocolate Cake!
Ingredients:
2 cups GF All Purpose Flour
¾ cup Cocoa Powder, unsweetened
2 tsp Baking Powder
1 ½ tsp Baking Soda
1 tsp Salt
1 tbsp Espresso Powder
2 cups Granulated Sugar
1 cup Milk of choice
½ cup Vegetable Oil
2 tsp Vanilla extract
2 Eggs, room temperature
1 cup Water, boiling
Preheat your oven to 350F and butter and flour two 9-inch round cake pans. You can use cocoa powder in place of flour as well!
In a large bowl, whisk together the flour, baking powder, baking soda, salt, espresso powder, and sugar.
Add milk, vegetable oil, vanilla, and eggs to the flour mixture and beat together until combined. You can use a stand mixer or a hand mixer.
Bring your cup of water to a boil and carefully add into the batter, mixing on a low speed.
Divide the batter equally between the prepared cake pans and bake for 40-50 minutes or until a toothpick comes out clean. It is a very moist cake so don’t be alarmed if the toothpick isn’t totally clean – just make sure there is no raw batter.
Remove from the oven and cool for 10-15 minutes in the pan and then remove from the pans and cool on a wire rack.
Wrap your cakes in saran wrap and then aluminum foil and place in the freezer until you are ready to frost. This will make the frosting process much easier!
Frost with my Chocolate Buttercream (dairy free options included) for the Ultimate Chocolate Cake!