If you need to celebrate with a gluten-free chocolate cake, then this is it! Rich, and moist, yet light and airy this decadent flourless chocolate cake is decorated with a rich bakery style chocolate frosting. A surprisingly simple and easy recipe that looks impressive. Perfect for any occasion.
Grease and line two 8-inch round cake pan with parchment paper and cocoa powder.
Combine the cocoa powder, coffee powder, and hot water. Use a whisk to ensure no lumps - set aside to cool.
Sift together flour, baking powder, Xantham gum, and salt - and set aside.
Whip the eggs on medium speed.
Gradually start adding the sugars a little at a time.
Beat the eggs until light and fluffy - ribbon stage.
Add the oil followed by the vanilla extract.
Then add the cocoa powder mixture - and combine well.
Lastly, sift in the flour mixture.
Combine well with a whisk to ensure there are no lumps.
Divide the batter between the two cake pans.
Bake on the middle rack for 30 to 35 minutes until a skewer inserted in the center comes clean.
Cool in the pan for 10 minutes then invert on a cooling rack and cool further.
Decorate the cake
Ensure sugar syrup is cooled completely.
Prepare the frosting - recipe and video can be found on the link above.
Brush each cake layer with simple syrup.
Place one layer on the cake platter or cake board.
Top with about a cup of frosting - spread evenly.
Place the second layer on top.
Generously spread the remaining frosting on top and around the cake.
Use a spatula or bench scraper to smooth sides. Dipping the spatula in warm water helps to smooth the frosting.
Use any leftover frosting in a piping bag with a star tip and pipe a few swirls or border.
Place chocolate decorations as desired (I used chocolate balls).
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you