This Gluten-Free Classic Chocolate Cake recipe is featured in Kimberton Whole Foods Cookbook: A Family History with Recipes (Hickory Grove Publishing) – available now in all Kimberton Whole Foods stores and online here.
Serves 8 to 10
What You’ll Need
- 2 cups gluten-free flour (Preferably Bob’s Red Mill Gluten Free 1 to 1 Baking Flour or Pamela’s Gluten-Free All-Purpose Flour Artisan Blend)
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon Himalayan pink salt
- ½ cup sunflower oil
- 1 ½ cups raw sugar
- 2 large eggs
- 1 cup plain yogurt, or buttermilk
- 2 teaspoons vanilla extract
- 1 cup brewed coffee, or decaf coffee, cooled
- Two 3-ounce bars milk chocolate, or ¾ cup milk chocolate chips, melted and cooled slightly
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ¼ cups powdered sugar
Preheat oven to 350 F. Grease 2 round 8- or 9-inch cake pans. Cut a circle of parchment paper to place on the bottom of each pan for easier cake removal.
In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. In a separate, medium bowl, beat together oil, sugar and eggs until well-mixed and uniform in color. Add yogurt, vanilla and cooled coffee. Stir into dry ingredients mixture. Divide batter evenly between the 2 cake pans, smoothing the tops. Bake for 35 to 40 minutes or until a toothpick comes out clean. Cool in pans for 15 minutes, then turn out onto a cooling rack.
To make frosting, beat melted chocolate, melted butter, egg yolk, vanilla and powdered sugar together for several minutes, until light in color and quite fluffy.
Place 1 cake layer upside down on a serving plate and spread with about a third of the frosting. Place second layer of cake on top and spread another third of the frosting over the top. Frost sides of cake with remaining frosting.