GF Chocolate Layer Cake

This is my husband’s favorite cake. He asks me to make it for his birthday every year. This year, his mom asked me to make it for her for her birthday and so did my now 5 year old son. Across the board its a winner. I prefer it with a chocolate frosting below, my husband likes with raspberry jam and my brown sugar whipped cream as the frosting and my mother in law likes it with the raspberry frosting recipe below. The chocolate ganache frosting turns the cake into a deep, rich, decadent truffle cake. The other frostings give the cake a lighter feel, while still VERY chocolatey. 

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Cake

• 1 3/4 cup GF King Arthur Measure for Measure flour 

• 1 cup unsweetened cocoa powder

• 1 1/2 cup sugar

• 1/3 cup brown sugar

• 1 tsp baking soda

• 1.5 tsp baking powder

• 1 tsp salt

• 1 stick (8 tsp) salted butter at room temperature

• 2 large eggs

• 1 Tbsp vanilla extract

• 1 Tbsp vanilla bean paste (SUB: vanilla extract)

• 1/2 cup buttermilk (sub 1.2 cup milk with 1/2 tsp lemon juice or vinegar(

• 1 cup FULL FAT plain Greek yogurt or FULL FAT sour cream

• 3/4 cup strong hot coffee (regular or decaf) (SUB: Buttermilk)

Raspberry Frosting

• 3 sticks of salted butter (1.5 cups)

• 5 cups of powdered sugar (almost a 24 oz bag)

• 12 oz carton of raspberries

• 2 Tbsp vanilla extract

• Optional: 2 Tbsp of raspberry jam (it amps up the raspberry flavor)
  
  Chocolate  Ganache Frosting 

  • 2 sticks of salted butter (1 cup)

  • 2 cups of powdered sugar 

  • 2 1/3 cup cocoa powder

  • 2 Tbsp vanilla extract

  • 1/2 cup full fat greek yogurt 

  • 1 tsp coffee (optional) 

Instructions

Make the cakes!

1. Preheat oven to 350°F. Grease two 9-inch cake pans. I recommend cutting a round of parchment paper for the bottom of the pans (do not have the paper go up the sides). This will make removing the cakes significantly easier.

2. Whisk flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.

3. In a stand mixer mix butter, sugar  on low-medium to incorporate for about 15 seconds then on high for 1.5 minutes.

4. Add eggs and mix on high for 1 minute.

5. Add Greek yogurt, vanilla and mix for medium for 30 seconds.

6. Add buttermilk and mix for 30 seconds.

7. In the mixer slowly add the dry ingredients, do not over mix.

8. Add hot coffee. Beat on low speed until batter is completely combined about 10-15 seconds. The heat of the coffee activates the cocoa powder.

9. Divide batter evenly between pans. Bake for 36-42 minutes or until a toothpick inserted in the center comes out clean.

10. The cakes will sink slightly because cocoa powder doesn’t have the same structural strength as “flour”. They will still have a cake lightness and the perfect, not chocolate flavor.

11. Let cakes cool for at least 2 hours before frosting.

12. Frost with the fresh raspberry or chocolate frosting recipes below, or put a layer of raspberry jam between the cakes and frost with our brown sugar whipped cream. Or use our strawberry frosting recipe.

Make the Raspberry or Chocolate Frostings

1. Add butter & sugar to the mixer, mix slowly to incorporate (10 seconds) the sugar. Then turn mixer to high and beat for 4 minutes to incorporate air and make the frosting light and .fluffy

2. Scrape the sides. If chocolate ganache add cocoa powder, Greek yogurt & vanilla. For raspberry frosting add raspberries, raspberry jam & vanilla and beat for another 1-2 minutes on high. The raspberry frosting tastes light and fresh and delicious. The chocolate ganache is deep, rich and gorgeous. 

If you love our recipes- check out our divine confections on our storefront (we ship!)