So here you have it, the best gluten-free chocolate cake recipe you’ll ever eat/bake!
Everyone needs to have a good chocolate cake recipe in their repertoire. I already had one. It is amazing, but the technique can be a little tricky. You have to mix boiling water with cocoa into a paste, and make a normal batter, and then somehow mix the 2 together? Ain’t nobody got time for that! (That process enhances the chocolateyness of the cake because the boiling water “activates” the chocolate.)
I revised the technique for my well loved chocolate cupcakes so that it is easier and quicker to mix together, and you still get that moist chocolate cake. The differences in the cake are so slight that I only think you’d be able to distinguish between them in a side by side comparison. So unless you want to make 2 different batches of cupcakes and taste them both, just make this one. It is quicker to mix up, and you only have to clean a fraction of the dishes.
Now let me tell you why my cake is awesome:
- The cake itself is very moist and has a terrific mouth-feel (no one will guess that it is GF)
- Rich chocolate flavor, just like you’d expect from a good Devil’s Food
- Did I mention that the recipe only uses one bowl?
This really is my go-to chocolate cake recipe. I use it to make chocolate muffins, cupcakes, and layer cakes. And like I said, everyone needs a good chocolate cake recipe. I made just 1 batch of cupcakes and decorated them all differently, and with different flavors too. Peanut butter, salted caramel, strawberry, marshmallow, the list goes on and on. Chocolate ROCKS!
- 4 oz cocoa (about 1 cup)
- 10 oz brown sugar (about 1 1/2cups PACKED)
- 9 1/2 oz rice flour blend (about 1 1/2 cups +3 1/2 Tablespoons)
- 3/4 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot water
- 1 cup vegetable oil
- 1/2 cup sour cream
- 2 whole eggs
- 2 egg yolks
You might also like these other chocolatey recipes: