Gluten-Free Schokokuchen (Chocolate Cake)
Rich, indulgent, and completely gluten-free, this Schokokuchen (chocolate cake) is a chocolate lover's dream come true! Made with velvety dark chocolate and a perfectly balanced mix of gluten-free flour and cocoa powder, this cake delivers a fudgy, moist crumb that melts in your mouth. The addition of vanilla extract and a touch of milk infuses the batter with depth, while the slight saltiness enhances the natural sweetness. Easy to prepare in just under an hour, this recipe is ideal for anyone seeking a show-stopping dessert that's both flavorful and allergy-friendly. Perfectly finished with a dusting of cocoa powder or your favorite gluten-free frosting, this German-inspired classic is sure to impress at any gathering. Delight your guests with this rich and satisfying treat that proves gluten-free baking can be utterly delicious!
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Ingredients
- 200 g dark chocolate
- 150 g unsalted butter
- 4 large eggs
- 150 g granulated sugar
- 100 g gluten-free all-purpose flour
- 1 tsp baking powder
- 50 g unsweetened cocoa powder
- 100 ml milk
- 1 tsp vanilla extract
- 0.5 tsp salt
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2
Chop the dark chocolate into small pieces. Melt the chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly.
Step 3
In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened.
Step 4
Gently fold in the melted chocolate and butter mixture into the egg and sugar mixture. Stir until well combined.
Step 5
In another bowl, sift together the gluten-free flour, baking powder, cocoa powder, and salt.
Step 6
Gradually add the dry ingredients to the chocolate mixture, and gently mix until just combined.
Step 7
Add the milk and vanilla extract to the batter and stir until the batter is smooth and evenly mixed.
Step 8
Pour the batter into the prepared pan, smoothing the top with a spatula.
Step 9
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Step 10
Remove the cake from the oven and let it cool in the pan for 10 minutes before releasing the springform edge. Transfer to a wire rack to cool completely.
Step 11
Once the cake is cool, dust with additional cocoa powder or top with your favorite gluten-free frosting before serving.
Nutrition Facts
| Serving size | (964.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3594.0 |
| Total Fat 222.5g | 0% |
| Saturated Fat 121.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1099.5mg | 0% |
| Sodium 2008.3mg | 0% |
| Total Carbohydrate 400.6g | 0% |
| Dietary Fiber 34.5g | 0% |
| Total Sugars 255.6g | |
| Protein 55.0g | 0% |
| Vitamin D 205.4IU | 0% |
| Calcium 470.6mg | 0% |
| Iron 35.9mg | 0% |
| Potassium 2649.0mg | 0% |
Source of Calories