Go Back
Classic Gluten Free Chocolate Layer Cake Recipe card - That Sunday Morning Bake Show

Classic Gluten Free Chocolate Layer Cake

Deep cocoa flavor with a tender gluten free crumb that eats like the classic version. Silky whipped ganache fills and frosts the cake and a salty chocolate crumble crowns the top.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Cool Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12
Calories: 738
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 210 g King Arthur Measure for Measure gluten free flour
  • 80 g Dutch process cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 300 g granulated sugar
  • 100 g light brown sugar
  • 1 large eggs room temp
  • 120 g nuetral oil refined avocado oil preferred
  • 240 g buttermilk room temp
  • 2 tsp vanilla extract
  • 240 g hot strong coffee
For the Whipped Ganache Frosting
  • 450 g semisweet or dark chocolate 50-60%
  • 360 g heavy cream
  • 115 g unsalted butter room temp
  • 1 pinch fine sea salt
  • 1 tsp vanilla
For the Salted Chocolate Crumble
  • 50 g King Arthur Measure for Measure gluten free flour
  • 25 g Dutch process cocoa powder
  • 65 g granulated sugar
  • 1/4 tsp fine sea salt
  • 45 g unsalted butter melted

Equipment

  • 3 6" round cake pans
  • Digital scale
  • digital thermometer

Method
 

Make the Cake
  1. Prep pans and oven. Grease three six inch round pans and line bottoms with parchment. Heat oven to 350°F.
  2. Dry mix. In a medium bowl whisk flour, cocoa, baking powder, baking soda, and salt until evenly combined.
  3. Wet base. In a large bowl whisk both sugars with eggs until slightly thick and lighter in color, about 2 minutes by hand or on low speed. Whisk in oil, buttermilk, and vanilla until smooth.
  4. Combine. Sift the dry mixture into the wet and whisk gently just until combined. Scrape the bowl.
  5. Bloom cocoa. Slowly stream in hot coffee while whisking on low. The batter will be thin.
  6. Bake. Divide evenly into the pans, about 400 g batter per pan. Tap gently to release bubbles. Bake 25 to 30 minutes until tops spring back and a tester comes out clean.
  7. Cool. Rest 10 minutes in the pans, then turn out to racks and cool completely.
Make the Whipped Ganache Frosting
  1. Place finely chopped chocolate in a heatproof bowl.
  2. Heat cream until just steaming. Pour over chocolate, cover, and rest 2 minutes.
  3. Whisk from the center until glossy and smooth.
  4. Add butter and a pinch of salt and whisk until incorporated.
  5. Cover and cool at room temp until thickened and spreadable, about 1 to 2 hours, or chill about 30 minutes, stirring once.
  6. For a lighter texture, whip briefly with a mixer until just lightened and soft peaks form. Do not overwhip.
Make the Salted Chocolate Crumble
  1. Heat oven to 325°F. Line a small baking sheet with parchment.
  2. Whisk flour, cocoa, sugar, and salt in a bowl.
  3. Drizzle in melted butter and stir with a fork until clumps form.
  4. Scatter on the sheet and bake 15 to 18 minutes, stirring once, until dry and crunchy.
  5. Cool completely and break into small crumbs.
Assemble and Finish
  1. Level cake layers if needed.
  2. Set the first layer on a stand and spread about ½ cup whipped ganache. Add the second layer and repeat.
  3. Top with the third layer. Spread a thin crumb coat and chill 20 minutes.
  4. Frost the cake with the remaining ganache with smooth or swooped sides.
  5. Finish with a generous crown of salted chocolate crumble on top. Slice and serve.

Notes

  • Eight inch option. Divide batter into three eight inch pans for thinner layers. Bake 18 to 24 minutes and handle gently since the layers are more delicate.
  • Coffee swap. Use boiling water if you prefer no coffee. Flavor will be slightly lighter but still chocolate forward.
  • Even layers. Scaling about 400 g batter per pan gives a neat, level stack.
  • Make ahead. Wrap cooled layers and refrigerate up to 2 days or freeze up to 1 month. Ganache can rest covered at room temp up to 1 day before whipping.
  • Fixes. If ganache is too soft, chill 5 to 10 minutes and stir. If too stiff, warm the bowl for a few seconds and stir until smooth.
  • Storage. Keep the finished cake covered at cool room temp up to 1 day or refrigerate up to 4 days. Bring slices to room temp for the best texture.
    Crumble placement. The crumble is a topping only for crunch and contrast.