Gluten Free Chocolate Cake on a cake stand, garnished with fresh raspberries. A saucer of fresh raspberries above, a container of ganache off to the side with an offset spatula. Babies breath overshadowing the upper left corner.

Indulge yourself in this gluten free chocolate cake to die for; livened up with scotch liquor, espresso, and lightly drizzled with chocolate ganache.

All day long I dream of cake

Making cakes is a big passion of mine. I used to make specialty cakes and wedding cakes for others but finding the extra time it took became impossible after awhile.

I certainly still enjoy creating new and delicious cakes for family, friends, and of course myself to enjoy. And, now I get to share them all with you!

This recipe was inspired by a cake recipe out of one of the “beautiful cookbook series“. If you have never read them before, I encourage you do do so as they are some of my favorites.

I believe it was the California edition but can’t be certain as many of belongings have been packed away for the past four years. I made the cake recipe enough times to remember most of the ingredients but not the quantities and have turned it into a gluten free recipe.

How to make Gluten Free Chocolate Cake

Gluten Free Chocolate Cake with ganache being poured over the top. Fresh raspberries in a saucer on the side.

Start by melting the chocolate with the butter, instant espresso, vanilla paste, and scotch liquor in a double boiler. Once the chocolate has melted and the ingredients come together, remove from heat. Allow to set about eight minutes.

Have a 6-inch pan or springform pan lined with parchment paper and your mise en place (everything in its place). Have the dry ingredients sifted and combined, and the eggs and the yogurt set out at room temperature.

Whip the eggs well separately and then combine with the yogurt in a large bowl. Slowly add the cooled chocolate into the egg mixture and fold in the dry ingredients. Next, gently pour the batter into the pan.

Gluten free chocolate cake with chocolate ganache, garnished with fresh raspberries.

I often use a hot water bath for cakes and do so for this cake. It helps keep the cake moist and helps them cook more evenly.

After the cake has cooled, place on a wire rack with a pan underneath of it.

In a double boiler, place the unsweetened chocolate and sweetener inside. Stir often until the chocolate has melted, then remove from heat and add the heavy cream. Finally, spread evenly over the cake with an off-set spatula.

I already had a sugar free raspberry sauce made up so indulged in adding it to my slices of cake as well. Enjoy!

A slice of gluten free chocolate cake with sugar free raspberry sauce. Fresh whipped cream and raspberries off to the side and the remaining entirety of the chocolate cake. — Original Photo

Have you made Gluten Free Chocolate Cake to Die For?

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out low carb fresh fig cake and low carb humingbird cake.

Low carb fig cake on a cake stand with cake cut on two plates and a honey wand and cake knife off to the side. — Low Carb Fresh Fig Cake

Hummingbird Cake — Low Carb Fresh Fig Cake

gluten free chocolate cake to die for

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Author: Barbara
Prep Time: 20
Cook Time: 65
Total Time: 1 hour 25 minutes
Yield: 8 slices 1x
Category: Sweet treats
Method: Baking
Diet: Gluten Free

Print Recipe

Description

Gluten free chocolate cake with a hint of scotch liquor, espresso, and topped with a rich chocolate ganache.

Instructions

For the cake:

Set oven to 325 degree F.
Line a 6″x 4″ springform or cake pan with parchment paper.
Sift all dry ingredients together and set aside.
Whip the egg in a large bowl, the combine well with the yogurt. Set aside.
Combine the espresso with hot water and mix well.
In a double boiler, add the chocolate, espresso, vanilla, and scotch. Mix until the chocolate is melted and remove from heat. Set aside to cool for 8 minutes.
Slowly add the chocolate mixture to the egg mixture.
Fold in dry ingredients.
Pour into pan and bake for 65 minutes, or until a knife is inserted to the middle comes out clean.
After cake has cooled, remove from pan and place on wire rack with a pan underneath of it.