Death by Chocolate Cake
The last chocolate cake recipe you'll ever need! A chocolate lover's paradise - rich, decadent and chocolate on top of chocolate on top of chocolate.
Average Rating:
5 / 5, 2 votes

Servings: 1 Slice (Makes 20 slices)
Prep Time: 2 Hours Minutes
Bake/Cook Time: 30 Minutes Minutes

Ingredients:

Cake:

 

1 cup (8 oz.)

Hot Coffee

3/4 cup (6 oz.)

Milk; room temperature

1 1/2 cup (335 g)

Sugar

1 3/4 cup (275 g)

Authentic Foods Steve’s GF Cake Flour

1/2 Cup (50 g)

Cocoa Powder (non-alkalized)

50 g (2 oz.)

Bittersweet Chocolate

1 tsp (7 g)

Baking Soda

1 tsp (3 g)

Baking Powder

1/2 tsp (2.5 g)

Salt

3 large

Eggs

1/2 cup (112 g)

Vegetable Oil

1/4 tsp

Authentic Foods Vanilla Powder

Buttercream:

 

3/4 of a stick (86 g)

Unsalted Butter; melted

3/4 Cup (70 g)

Cocoa Powder

1 box (1 lb)

Confectioners’ Sugar; sifted

2 tsp (8.4 g)

Vanilla Extract

3/4 tsp (4.3 g)

Salt

6 TBSP (90 g)

Milk; room temperature

Directions:

For Cake:

  1. Preheat oven to 350F. Mix together Steve’s GF Cake Flour Blend, baking soda, baking powder, Authentic Foods Vanilla Powder and salt and set aside.
  2. Pour hot coffee over cocoa powder and chocolate and stir till smooth. Whisk in milk and vegetable oil.
  3. In a stand mixer with whisk attachment beat sugar and eggs until pale and fluffy. Working in alternate batches starting and ending with dries (dry, wet, dry, wet, dry) mix in dry mix and chocolate mix being sure to scrape down the sides of the bowl.
  4. Divide batter into two 9-inch sprayed cake pans. Bake 25-30 minutes until the center of the cake springs back when pressed lightly. Let cool thoroughly before frosting. May be made a day ahead and wrapped tightly.

For Frosting:

  1. In a stand mixer fitted with a paddle beat melted butter and cocoa powder together until smooth then beat in vanilla extract, milk and salt. Adding a cup at a time beat in confectioners’ sugar till light and fluffy. Frost cake and decorate as desired.

**To make vegan, replace the eggs with a vegan egg replacer. Substitute the milk for hot coffee.

Reviews


Reviewed on 7/7/2020 by Carol
I have been baking gluten free for about 3 years now due to my grandson's intolerance to gluten. I didn't try the Steve's GF Cake Flour until recently. This recipe and the flour is a game changer for me. I have granddaughters now who cannot have dairy or egg so I modified this recipe using egg replacer, vegan butter and oat milk. Oh my what a hit! I made birthday cakes using this recipe and the vanilla cake recipe on the back of the GF cake flour. Everyone including myself raved that the cakes were delicious and no one knew they were gluten, dairy and egg free. All reviews were the cakes were absolutely delicious. Thank you Steve for giving me a product that actually works (and didn't end up in the garbage like so many of the others). As I said this flour is a game changer and now has made me a happy baker.

Reviewed on 9/15/2020 by Dianne
This was such and outstanding cake! I will never use any other GF flour to make cakes again!

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