This cake. Oh, man. THIS CAKE. I really dislike baking, but love This Cake so much that I’ve made it many times over the course of this year — and no one ever knows it’s gluten-free! When something this special comes along, I just have to share it with you, and Sweets Week seemed like the perfect spot for it. The original recipe at the New York Times (by Amanda Hesser of Food52) is wonderful, I’ve no doubt, but I turned to Cup4Cup Flour to make it gluten-free, as I have so many times in the past. The selling point for this blend is that it can be substituted cup-for-cup (See what they did there?) for AP flour without any additions, but I keep coming back to it because those claims are actually true and it doesn’t have an odd taste the way so many other GF blends do.
I also incorporated quite a few suggestions from the comments section of the Times article, so I thought it would be easier to communicate everything to you in the form of a recipe here rather than a bunch of notes about substitutions you’d have to figure out on your own, so enjoy! I didn’t use the original frosting recipe because I found it much too heavy on the sour cream, but use it if you like that flavor, or try your favorite frosting, or just open up a container from the baking aisle of the grocery store – I promise I won’t tell a soul. And please let me (and the original poster) know what you think if you try it! Check out Darcie’s post here for more about this amazing, rich, delight of a cake.
For a roundup of all of our Advent Calendar posts for the year, click here.
Chocolate Dump-It Cake
This gluten-free chocolate cake is everything you want in any chocolate cake — rich, moist, and thoroughly chocolate-y.
- 2 cups sugar (plus more for dusting cake pans)
- 5oz unsweetened chocolate
- 1 stick unsalted butter (plus more for greasing cake pans)
- 2 tablespoons cocoa powder
- 1 cup brewed coffee (or 1 cup water + 1 teaspoon espresso powder)
- 2 cups Cup4Cup Gluten-Free Flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 tablespoon cider vinegar
- 2 Large eggs
- 1/2 teaspoon vanilla extract
I adapted the original New York Times recipe to make this cake gluten-free, plus incorporated several of the helpful notes in the comments section.
||Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter, cocoa powder, and coffee. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly. |
||Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease two 9-inch cake pans. Line bottoms of pans with parchment paper and grease the paper as well. Use extra sugar to dust the pan as you would with flour; this results in a crispy exterior and adds a nice little bit of sweetness. |
||When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without over-mixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the cake pans and bake on the middle rack until a skewer inserted in the center comes out clean, about 25-30 minutes. Let the cake cool completely in the pan, run knife around the edges of pan, then turn cakes over onto cake plate. Carefully remove parchment paper, then frost. |