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–+ servings

Gluten Gluten Free Chocolate Cake with Mocha Buttercream (That Actually Tastes Great)

This is a rich, ultra-moist gluten free chocolate cake layered with silky mocha Swiss meringue buttercream and brushed with espresso syrup for depth. Based on an America’s Test Kitchen recipe, it’s the kind of cake that just happens to be gluten free—not the other way around.
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Servings 12

Equipment

  • 1 candy thermometer or instant read digital thermometer
  • 1 electric stand mixer
  • 3 8 inch cake pans

Ingredients
  

Cake

  • 238 grams vegetable oil or sunflower oil
  • 204 grams bittersweet or semisweet chocolate, coarsely chopped into 1/4 inch chunks
  • 68 grams unsweetened cocoa powder, sifted
  • 240 grams Gluten free flour blend, (I like Bob's Red Mill Gluten Free 1 to 1 Baking Blend)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Mortons kosher salt
  • 1 teaspoon xanthan gum, only if your gluten-free flour blend does not already contain it.
  • 5 large eggs
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 360 grams granulated sugar
  • 290 grams whole milk, or coconut milk for a dairy-free option

Coffee Simple Syrup

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 Tablespoon instant espresso powder

Mocha Swiss Meringue Buttercream

  • 260 grams bittersweet or semisweet chocolate, chopped coarsely into 1/4 inch pieces
  • 180 grams egg whites, about 6 egg whites
  • 260 grams granulated sugar
  • 454 grams unsalted butter, or vegan butter for dairy-free option, room temperature, cut into 1/2 inch cubes
  • 2 Tablespoons instant espresso powder
  • 2 Tablespoons boiling water
  • 1 Tablespoon vanilla bean paste or vanilla extract

Instructions
 

Prepare baking pans:

  • Adjust an oven rack to the lower-middle position and preheat the oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper circles.

Make cake:

  • In a medium microwave-safe bowl, microwave the oil, chocolate, and cocoa powder at 50% power, stirring occasionally, until the chocolate is melted, 1 to 2 minutes. Whisk until smooth and set aside to cool slightly.
  • In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and xanthan gum, if using.
  • In a large bowl, whisk together the eggs and vanilla. Add the sugar and whisk until well combined. Whisk in the cooled chocolate mixture and the milk until smooth. Add the dry ingredients and switch to a rubber spatula, stirring until the batter is smooth and fully combined.
  • Divide the batter evenly among the prepared pans and smooth the tops. Bake for 18 to 20 minutes, until a toothpick inserted in the centre of a cake comes out clean.
  • Let the cakes cool in the pans on a wire rack for 10 minutes. Run a knife around the edges to loosen, then turn the cakes out onto the rack, peel off the parchment, and let cool completely, about 1 hour.
    (The cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 day.)
    For easiest assembly, chill the cake layers for 20 to 30 minutes before frosting.

Make coffee simple syrup:

  • In a small saucepan, combine the water and sugar. Bring to a boil over high heat and cook just until the sugar dissolves. Remove from the heat and stir in the espresso powder. Pour into a glass measuring cup or small bowl and refrigerate until chilled.

Make buttercream:

  • Place the chocolate in a glass measuring cup or microwave-safe bowl. Microwave at medium power for 2 minutes, then stir well. If needed, microwave for another 30 seconds at medium power and stir until completely melted. Set aside to cool.
  • Place the egg whites and sugar in the bowl of a stand mixer and whisk by hand just until combined.
  • Set up a double boiler: Fill a saucepan with a few inches of water and bring it to a simmer. Set the mixer bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
  • Cook the egg white mixture over the simmering water, whisking occasionally, until it reaches 160°F on a candy thermometer. It should feel very warm and the sugar should be fully dissolved.
  • Once the mixture reaches 160°F, carefully return the bowl to the stand mixer. Using the whisk attachment, beat on high speed for about 8 minutes. If the bowl still feels warm, continue beating until it has cooled to room temperature. The meringue should be glossy and hold medium-stiff peaks. Switch to the paddle attachment.
  • With the mixer on medium-low, add the butter a few pieces at a time. Scrape down the bowl as needed. The mixture may look curdled at one point, but keep mixing and it will come together.
    If the buttercream looks too soft or loose at this stage, chill it briefly, then beat again until smooth.
  • In a small bowl, stir together the espresso powder and boiling water until dissolved. Add the espresso mixture and vanilla to the buttercream and mix on medium speed for about 20 seconds. Reduce the speed to low and drizzle in the cooled melted chocolate.
  • Increase the speed to medium and beat until the buttercream is silky smooth, about 2 minutes more.

Assemble and frost cake:

  • Place one cake layer on a serving platter or cake stand. Tuck 4 small strips of waxed paper under the edges of the cake to keep the platter clean while frosting.
    Brush the top of the layer with some of the espresso simple syrup—just enough to moisten the cake without soaking it. Spread about 1/2 cup of buttercream over the top with an offset spatula.
    Repeat with the second and third layers.
    If you want a very clean finish, apply a thin crumb coat and chill the cake for 15 to 20 minutes before adding the final layer of buttercream.
    Frost the top and sides of the cake, then smooth the buttercream with an offset spatula or bench scraper.
  • Carefully remove the waxed paper strips. Refrigerate the cake until ready to serve.
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