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At the beginning of Sweets Week, I promised you some chocolate dessert recipes, and this little number DELIVERS! I am not by any means on the gluten-free bandwagon- in fact I really enjoy my gluten. From breads, to pastas to desserts, I thank the Lord daily that I don’t have any gluten sensitivity that I know of. I haven’t tasted too many gluten-free items that I actually enjoy eating. Amy (pour soul) does have gluten sensitivity, however. So, we wanted to include recipes in our advent calendar project that check off that box. But only the good ones. We promise we won’t lead you astray.
Gluten Free Chocolate Dump-It Cake
This rich chocolate cake is a gluten free version of a New York Times favorite.
- 2 cups sugar plus more for dusting cake pans
- 5 oz 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
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 as desired.
Cup4Cup gluten free flour can be found on Amazon. Kindly use the link above (I get a small commission on the sale at no cost to you). Thanks for supporting my blog!
Check out Amy’s blog post for more helpful tips and info. You can find Amy and I on Instagram as @gourmet.creative and @amyrothphoto. If you like what you see, comment, subscribe and share with friends! We are available for freelance food styling and photography and can be contacted through our websites.