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Gluten Free CHOC-CHOC Cake (Chocolate Cake with Chocolate Frosting)

Sometimes you need a nice Gluten Free Chocolate Cake with Chocolate Frosting. Perfect for a party.
Servings 16 slices
Prep Time 20 minutes
Cook Time 20 minutes


  • 2 9" cake pans
  • 1 Stand Mixer or Hand Mixer


  • 2 cups (296 grams) Bob’s Red Mill Gluten Free 1 to 1 Flour, or other gluten free flour blend with xanthan gum
  • ½ cup  (60 grams) Bob’s Red Mill Tapioca Flour, gf or other tapioca starch
  • 4 teaspoons baking powder, gf
  • 1 teaspoon baking soda, gf
  • ½ teaspoon  salt
  • ½ cup plus one tablespoon Hershey's Unsweetened Cocoa Powder, gf  or other gluten free cocoa powder
  • cups  cane sugar or granulated sugar
  • ½ cup  butter, unsalted, cut up
  • cup vegetable oil
  • 2 large eggs
  • 1 large egg yolk
  • 1 tablespoon vanilla, gf
  • ½ cup Guittard Extra Dark Baking Chips, gf, melted or other gluten free dark chocolate chips
  • 1 cup whole milk
  • 2 tablespoons white balsamic vinegar or white vinegar
  • 3/8 cup boiling water

Chocolate Frosting

  • 1 cup unsalted butter
  • 4 ounces cream cheese
  • 4 cups  powdered sugar
  • 2 teaspoons vanilla, gf
  • ¼ cup plus 2 tablespoons Hershey's Unsweetened Cocoa Powder, gf or other gluten free cocoa powder
  • ¾ cup Guittard Extra Dark Baking Chips, melted or other gluten free dark chocolate chips


Chocolate Cake

  • Line the bottom of two, 9 inch cake pans with parchment paper. Lightly grease the parchment and the edges of the pans and dust with gluten free flour.
  • Preheat the oven to 350° F.
  • Sift together the gluten free 1 to 1 flour, tapioca, baking powder, baking soda, salt, and cocoa powder into a medium bowl. Repeat. Set aside.
  • Beat the butter and sugar in the bowl of a stand mixer, on medium speed, until starting to cream. Add the oil and continue mixing until fluffy and creamy.
  • In a small cup or measure, stir together the milk and vinegar. Set aside. Add the eggs, one a time, then the yolk, beating after each. Add in the vanilla and stir in.
  • Add in the flour/cocoa mixture and milk/vinegar mixture, alternately, in 3-4 additions. Mix until just combined and smooth after each addition.
  • Pour in the boiling water and mix on low speed until combined. Stir in the chocolate chips.
  • Spoon into the prepared pans and smooth the top. Bake in the center of the oven for 20-25 minutes or until the cake springs back when pressed with a finger, and a toothpick comes out clean when inserted into the center. The cake will be puffy and starting to brown on the edges.
  • Let the cake cool  the pan for 15 -20 minutes, before turning out onto a wire rack to finish cooling.
  • Frost with chocolate or vanilla frosting and pipe decoration or top with edible, washed organically grown flowers or dairy free gluten free sprinkles. Makes 2 nine" cakes. 16 servings.

Chocolate Frosting

  • In a stand mixer or a medium bowl with a hand beater, beat the butter with the cream cheese until creamy. Gradually beat in the powdered sugar.
  • Add the melted chocolate, stirring in by hand with a rubber spatula until combined.
  • With the mixer on low, add the cocoa powder and vanilla and continue to beat until very smooth.
  • Refrigerate until ready to use. Frosts a 2-Layer 9" cake.


Coating with a crumb coat will give a smoother finish to your cake and will be a much easier task to frost it as well. Crumb coats can be just a thinner frosting, but for an easy crumb coat, I like to make a thick glaze. The glaze dries quickly and will give a smooth surface to add frosting to. For my Crumb Coat,  stir together 2 cups powdered sugar with 1 1/2 tablespoons of milk. Cover the bottom layer with chocolate or vanilla frosting, top with the second layer. Then pour the crumb coat icing on the top, letting the drizzle run down the sides. Use a cake spatula to spread the icing evenly on the sides and top of the cake. Let dry for 30-45 minutes before frosting the top and sides with the remaining chocolate or vanilla frosting. 
Using a kitchen scale to weigh the flour and tapioca will give a much more accurate measurement. If you are not using a scale, be sure to scoop your flour and tapioca, then run a knife across the top of the measuring cup to get rid of the excess. Do not pack the flour down. 
Course: Dessert
Keyword: Cake, Cakes & Dessert, Chocolate, frosting