Gluten-Free Old Fashioned Chocolate Cake (Edit recipe)

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This decadent Old Fashioned Chocolate Cake is inspired by Ina Gartens’ delicious recipe. It is the best chocolate cake I have ever eaten, and when I took the first bite, I audibly said “oh my gosh!” It is easy to make, and pure bliss to eat!

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PREP TIME

25 minutes

COOK TIME

35 minutes

INGREDIENTS

16

Serves: 12

Ingredients

180 grams Gluten-Free All-Purpose Flour - Primal Palate, 1 1/2 cups spoon filled and leveled
75 grams Cocoa Powder, 3/4 cup
1 tsp Baking Powder
2 tsp Baking Soda
250 grams Granulated White Sugar, 1 1/2 cups
1 tsp Espresso Powder, optional
1 cup Buttermilk, full fat, shaken before measuring
2 whole Eggs, 2 large eggs, at room temperature
2 tsp Pure Vanilla Extract
1/2 cup Sunflower Oil
1 cup Hot Water

Chocolate Buttercream Frosting

2 1/2 cups Butter, Unsalted, 6 sticks butter, softened to room temperature
1 tsp Pure Vanilla Extract
7 1/2 cups Powdered Sugar, sifted, about 3 cups sugar per cup of butter for a fluffy frosting.
1/2 cup Dutch Processed Cocoa Powder, sifted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees F, and grease two 8 inch cake pans. Place a round sheet of parchment in the bottom of each pan.
In the bowl of your stand mixer, sift together the flour, cocoa powder, baking powder, baking soda, Himalayan pink salt, maple sugar, and espresso powder.
In a small mixing bowl, whisk together the buttermilk, eggs, vanilla, and sunflower oil.
Turn your stand mixer on to medium speed, and slowly add the wet ingredients into the dry. Scrape down the bowl as needed.
Slowly add in the cup of hot water, being mindful of the eggs in the batter. Adding in the water slowly should temper the eggs and avoid scrambling them. Mix the batter on medium-high speed until combined evenly.
Evenly fill both cake pans with the batter, and bake in the center of the oven for 35 minutes.
Allow to cool completely before removing the cakes from the pans and frosting.
To make the frosting, place the softened butter in to the bowl of your standing mixer, add in the vanilla, and beat on medium-high speed until the butter is fluffy, scraping down the bowl as needed.
Sift in the powdered sugar and dutch process cocoa powder in 3 parts. If you add too much powdered sugar at once, it will fly everywhere when you turn the mixer on.
Turn the mixer on to slow speed when you add in the powdered sugar, and once it starts to incorporate, you can turn the speed up to medium-high to whip the frosting. Scrape down the bowl several times to be sure the butter at the bottom is mixed into the frosting.
Repeat with the remaining two portions of powdered sugar and cocoa powder.
Once the frosting is combined, and you have scraped down the bowl well, beat the frosting for 3-5 minutes on medium-high speed to make sure it's really fluffy.
Frost your cake as desired. Keep the cake refrigerated, but allow it to come to room temperature before serving for best texture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	892
Fat:	50 g
Carbohydrates:	105 g
Protein:	20 g
Cholesterol:	101 g
Sodium:	245 mg
Fiber:	4 g
Sugars:	91 g
Sugar Alcohol:	0 g
Calculated per serving.