Gluten-free chocolate cake

Nothing cheers people up and puts them in a good mood like a yummy piece of chocolate cake.

This chocolate cake will not disappoint your expectations. The cake is intensely chocolatey, not overly sweet and wonderfully delicious.

The cake is layered with a chocolate cream based on ganache and mascarpone cheese, topped with pistachios.

It will be perfect as a coffee cake, but also as a birthday cake or for any other occasion.

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Ingredients for gluten-free chocolate cake.

Gluten-free chocolate cake:

• 300 g gluten-free flour mix
• 80 g dark cocoa
• 250 g light brown sugar
• 1 teaspoon of baking powder
• 1,5 teaspoon of soda
• 1/2 teaspoon of sea salt
• 250 ml kefiru
• 125 ml sunflower oil
• 2 eggs
• 1 teaspoon of vanilla extract
• 280 ml string coffee

Cream:

• 200 ml whipping cream 36%
• 100 g dark chocolate
• 60 g unsalted butter
• 250 g mascarpone cheese

Additionally:

• 4 tablespoons of pistachio nuts

How to make gluten-free chocolate cake with cream.

Gluten-free chocolate cake: all ingredients should be at room temperature. You need two large bowls. In the first bowl, sift the flour, baking soda, baking powder, cocoa and salt. Pour the eggs into the second bowl, add brown sugar, kefir, vanilla extract and oil. Mix the ingredients in each bowl.

Pour the dry ingredients onto the wet ingredients and quickly mix. When the ingredients are combined pour in the hot coffee in smaller batches, while stirring continuously, preferably with a wooden spoon.

Line the bottom of a round-shaped baking tin with greaseproof paper, but do not line the sides. Pour the cake batter in. Place the tin in an oven preheated to 170 degrees Celsius for an hour. You can check if the cake is baked by sticking a wooden toothpick in its center. If the stick is dry after removing it from the cake, the cake is ready. Allow the cake to cool down after it’s baked.

Chocolate cream: pour the cream into a pot and heat it up. When the cream begins boiling, take the pot off the heat and add butter and chocolate broken into pieces. Stir intensively until the ingredients are well combined. The mass should slightly thicken. Once ready, let it cool down.

Once the chocolate ganache is cold but still liquid, you can start making the cream.

Put the mascarpone cheese in a bowl and mix it with a hand mixer for about 10 seconds, then add the chocolate ganache in batches (about 3-4 batches). Whisk the cream with a mixer until it thickens (not for too long, about a minute at most). Place the finished cream in the refrigerator for at least 30 minutes.

Put the pistachios in a bowl, pour boiling water over them and set them aside for 20 minutes. After that, pour off the water, put the nuts on a paper towel, remove the shell and chop them.

Folding the cake: cut the cake horizontally into three equal cake sheets. Cover each cake sheet with the cream. Decorate it with a little cream on top and sprinkle with chopped pistachios.

Good to know when making gluten-free cake with cream.

I used a gluten-free flour mix. You can use all-purpose flour instead.

The baking tin I used had a diameter of 21 centimetres.

I additionally decorated the cake on top with sugar flowers.

Do you like chocolate cakes? If so, try our recipe for Chocolate brownie.