Gluten Free Chocolate Cake Recipe
Chocolate cake, white chocolate mousse, fresh berries.
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Ingredients
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Gluten-Free Chocolate Cake
White Chocolate Mousse
Fresh Berries & Garnish
Method
Gluten-Free Chocolate Cake
- 1
- 2
Dry Ingredients
In a large bowl, sift or whisk together the gluten-free flour blend (2 cups), unsweetened cocoa powder (3 tbs), baking powder (1.5 tsp), baking soda (1 tsp), and fine salt (0.75 tsp) until well combined and free of lumps.
- 3
Wet Ingredients
In a separate large bowl, whisk together granulated sugar (1.5 cups) and the eggs (3) until slightly thickened. Add whole milk (1 cup), vegetable oil (0.5 cup), vanilla extract (2 tsp), and apple cider vinegar (1 tsp) and whisk until smooth.
- 4
Combine Batter
Pour the wet mixture into the dry ingredients and stir with a spatula until mostly combined. Gradually add the hot brewed coffee (0.75 cup) while stirring; the batter will be thin—this is normal and gives a moist cake. Scrape the bowl and mix until homogenous but do not overmix.
- 5
Bake
Divide batter evenly between prepared pans and smooth the tops. Bake in preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even color if your oven is uneven.
- 6
Cool
Let cakes cool in pans on a wire rack for 10 minutes. Run a knife around the edges, then invert onto the rack and remove parchment. Cool completely before assembling (about 1–2 hours).
White Chocolate Mousse
- 7
Melt White Chocolate
Place finely chopped white chocolate (8 oz) in a heatproof bowl. Warm 1/4 cup of the heavy cream until steaming (do not boil) and pour over the chocolate. Let sit for 1 minute, then gently stir until fully melted and smooth. If necessary, melt in short bursts in a microwave (10–15 seconds) stirring between bursts to avoid scorching.
- 8
Whip Cream
In a chilled mixing bowl, whip the remaining heavy cream (1.25 cups) with the vanilla extract (1 tsp) to soft peaks using an electric mixer set to medium-high. If you're using coconut cream, ensure it's chilled and scoop only the thick solids.
- 9
Optional: Stabilize with Meringue
If using the optional egg whites (2) for added stability: in a clean, dry bowl, whisk egg whites to soft peaks, then gradually add granulated sugar (2 tbs) and continue whisking to glossy medium-stiff peaks. Gently fold the meringue into the slightly cooled white chocolate ganache (chocolate + warm cream) in two additions to lighten.
- 10
Combine and Chill
If not using egg whites, allow the melted white chocolate mixture to cool until just warm (not set), then gently fold the whipped cream into it in two additions until fully combined and smooth. If you used meringue, fold the whipped cream in after the meringue is incorporated. Spoon mousse into a bowl or into a piping bag and chill for at least 1 hour to set and round flavors.
Assembly & Fresh Berries
- 11
Prepare Berries
Rinse strawberries (1 cup), raspberries (1 cup), and blueberries (1/2 cup) and gently pat dry. Hull and halve strawberries. If berries are very tart, toss lightly with 1 teaspoon sugar and let sit 10 minutes to macerate (optional).
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Assemble Cake
If cake layers domed during baking, level them with a serrated knife. Place one cake layer on a serving plate or cake stand. Spread or pipe about half of the white chocolate mousse evenly over the first layer (use approximately 1/2 of the mousse). Arrange a layer of mixed berries over the mousse if desired (reserve most berries for topping). Place the second cake layer on top and spread the remaining mousse over the top and slightly over the sides for a rustic finish.
- 13
Top and Garnish
Arrange the remaining fresh berries on top of the cake attractively. Dust lightly with powdered sugar (1 tbs) if using, and tuck fresh mint leaves (8) among the berries for color. Chill the assembled cake for at least 30 minutes to set the mousse before serving. Bring to near room temperature (10–15 minutes) before slicing for best texture.
