Gluten-Free Chocolate-Covered Cake
Indulge in the rich, decadent flavors of this Gluten-Free Chocolate-Covered Cake, a dessert that flawlessly marries moist, chocolatey layers with a silky ganache topping. Perfect for those with dietary restrictions, this recipe uses gluten-free all-purpose flour to create a tender crumb that’s just as satisfying as its traditional counterpart. The batter is infused with buttermilk for a hint of tangy richness, while a combination of granulated and brown sugar adds depth and caramelized sweetness. Topped with an easy homemade ganache made from semi-sweet chocolate and heavy cream, this gluten-free treat is a chocoholic’s dream. Whether you’re hosting a special occasion or enjoying a cozy dessert night, this cake delivers pure satisfaction while catering to gluten-free diets. Ready in just under an hour, it’s the perfect balance of indulgence and simplicity! Keywords: gluten-free cake, chocolate ganache, gluten-free dessert, chocolate-covered cake recipe, easy gluten-free baking.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 0.5 cup Unsalted butter, softened
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 1 cup Semi-sweet chocolate chips
- 0.75 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan with gluten-free flour.
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, beat the granulated sugar, brown sugar, and softened butter together with an electric mixer on medium speed until light and fluffy. This should take around 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just incorporated.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the chocolate ganache by heating the heavy cream in a small saucepan over medium heat until it begins to simmer, but do not let it boil.
Remove the cream from the heat and pour it over the chocolate chips in a heatproof bowl. Allow it to sit for about 2 minutes and then stir until smooth and glossy.
Once the cake has cooled completely, pour the ganache over the top, allowing it to drip down the sides of the cake.
Let the ganache set for about 15 minutes before serving.
Nutrition Facts
Calories |
4651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.8 g | 305% | |
| Saturated Fat | 142.7 g | 714% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 662.5 g | 241% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 407.0 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 586 mg | 45% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2445 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
