Gluten Free Chocolate Cake Recipe

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together the gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until smooth.

Combine Both Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the melted chocolate.

Add Boiling Water

Carefully stir in the boiling water until the batter is smooth and well combined.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Heat the Cream

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Melt the Chocolate

Place the chopped chocolate in a heatproof bowl. Once the cream is hot, pour it over the chocolate and let it sit for 5 minutes.

Combine and Cool

Stir the chocolate and cream mixture until smooth. Let it cool at room temperature until it thickens enough to scoop.

Shape the Truffles

Using a melon baller or small scoop, form the mixture into balls and roll them in cocoa powder. Refrigerate until set.

Blend the Mango

In a blender, combine the diced mango, sugar, and lemon juice. Blend until smooth.

Strain the Coulis

Optionally, strain the coulis through a fine-mesh sieve to remove any fiber for a smoother texture.

Chill

Refrigerate the coulis until ready to serve.