Super Moist Gluten Free Chocolate Cake Recipe

If you are anything like me you love chocolate.  Anything chocolate.  So I knew that I needed to make a delicious moist gluten free chocolate cake recipe that we could enjoy.  Let’s face it, boxed cake mixes are nice, but they can’t hold a candle to the from scratch goodness.  At least not in my mind!  I think you guys are going to love this recipe.  There is a secret ingredient to keep it moist and the icing. … it’s to die for!  Seriously.  So good!


gluten free chocolate cake recipe


You will need two round cake pans to get this cake perfect.  I used 9 inch rounds.  You could probably use 8 inch rounds but might have to cut the tops off the cake.  

gluten free chocolate cake recipe

Of course you knew I was going to have to throw Good Cook in here somewhere.  I love this knife.  Yeah it’s not first choice for slicing a cake, but it was clean and available!  And well I LOVE it!

gluten free chocolate cake recipe


You’re going to need my Artisan Gluten Free Flour Blend for this cake.  You can probably use other flour blends, but it is the only one that I have had complete success with.  I’d love to hear what other blends you’ve made work with it!

gluten free chocolate cake recipe


I really don’t know what else to say about this cake other than you have to try it.  It is so good.  My family loved it.  Our roofing crew loved it.  It is definitely a must have at our house.  I’ve made it for birthdays before as well.  You’re going to want to have it on hand for every occasion even those that aren’t special!

And now, I am going to go work on perfecting my dairy free version of this cake to share with you too.  This cake is so good.  After dairy free I am working on a super yummy white cake and then maybe a strawberry.  But somewhere in there has to land a yellow one with yellow icing for a special girl with a birthday this month.  Yellow is her favorite color.  I’m also in the mood for something adventurous. . . . tomato cake anyone!  :)  

Gluten Free Chocolate Cake Recipe
Here is the perfect moist cake for all your special occasion needs and even just those days when you're craving chocolate.
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For the Cake
  1. 1 cup butter
  2. 1 cup water (can sub in milk here for an even more decadent cake)
  3. 1/2 cup dark cocoa powder
  4. 2 cups organic white sugar or ground demerara
  5. 2 eggs
  6. 1 cup sour cream
  7. 1 tsp vanilla (I have used other flavorings successfully, ie mint)
  8. 2-1/2 cups gluten free flour blend(I use my own blend--link in article)
  9. 2 tsp guar gum
  10. 1-1/2 tsp baking soda
  11. 1-1/2 tsp baking powder(heaping)
  12. 1/2 tsp salt
For the frosting
  1. 1 cup butter, softened
  2. 4 cups powdered sugar(I use organic as well)
  3. 1/4 cup heavy cream plus 2 Tbs
  4. 1/2 cup unsweetened dark cocoa powder
  5. 1-1/2 tsp vanilla
  6. 1/2 cup dark chocolate chips, melted
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease 2 round pans, 9 inch preferred.
For the Cake
  1. Melt butter in saucepan.
  2. Add in water and cocoa powder.
  3. Bring to a boil.
  4. Combine the cocoa mixture and sugar.
  5. Mix to dissolve sugar and cool the mixture.
  6. Add the eggs, sour cream, and vanilla.
  7. Scrape sides of the bowl to make sure all incorporated fully.
  8. In separate bowl combine the dry ingredients.
  9. Add dry ingredients to mixing bowl.
  10. Stir slowly or mix on medium low to incorporate.
  11. Scrape down sides.
  12. Mix on high or quickly for 5 seconds.
  13. Pour half in each pan.
  14. Bake for 40 minutes or until cake tester comes out clean.
  15. Let cool in pan for 10 minutes.
  16. Transfer to wire racks.
  17. Let cool on wire racks.
For the Frosting
  1. Beat all ingredients except the dark chocolate chips and 2 Tb of heavy cream in mixer bowl.
  2. Melt the dark chocolate chips with the 2 Tb of heavy cream in a small saucepan.
  3. Mix the melted mixture in slowly until all incorporated.
  4. Add more cream if it is too thick.
  5. Generously lather on the cake!
  1. This makes a good deal of frosting and I have never been able to put it all on the cake.
  2. It is delicious!
For Him and My Family

Shared on: Gluten Free Fridays, Real Food Recipe RoundUp, PinterestFoodie Linky Party, Try a New Recipe Tuesday, Tuesday Good Eatin Recipe Hop

Dark Chocolate Peanut Butter Bars #goodcookkitchenexprt #glutenfree

Easy chocolate recipe

Dark Chocolate Peanut Butter Bars

Recently as part of the Good Cook program I received a gorgeous new pan to try out!  I’m in love and have several more recipes coming to you soon!

The pan is the Spring Bark Mold.  This pan is unique to me as it is a silicone pan that can also be placed in the oven.  

spring bark mold

My new spring bark mold pan and super cute spatula!

I also got the super cute hop into spring spatula(super cute).  Make sure to check out the entire Sweet Creations spring Cookware Tools and use code SpringFling for 25% off.  

Good cook kitchen expert

Adorable designs from the spring bark mold pan.

Now for my recipe!  This is super simple, rich, and delicious!  You really can use any two flavors(or even three!) of chips in this.  Feel free to mix and match.  I was craving some peanut butter and chocolate so that’s what I used.  My husband says next time I need chocolate with a caramel layer though.

These really are super simple to make.  My  two oldest girls helped me with these and could easily have done them on their own!  They’re also a quick something to take with you to a party and the designs are adorable and just make them perfect for Easter or a spring get together.  

good cook spring bark mold

Check out the ladybug lineup

I am in love with the new pan.   It is extremely simple to get your chocolate out of the mold as it is flexible.  I can’t wait to try another recipe that will involve putting it in the oven and seeing how that works.  I do believe you will be seeing this pan quite a bit in the near future!


Dark Chocolate Peanut Butter Bars
Quick and simple cure for the Reese's lover!
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  1. 2 packages or 4 cups of dark chocolate chips (separated)
  2. 1 package or 2 cups of peanut butter chips
  1. Take one package or 2 cups of dark chocolate chips and melt on the stove.
  2. Pour this into the spring bark mold.
  3. Use your spatula to evenly spread this in your spring bark mold pan.
  4. Put this in the refrigerator to chill.
  5. Place the package of peanut butter chips in a pan and melt on the stove.
  6. This is then poured onto the chocolate layer.
  7. Spread evenly.
  8. Place back in the refrigerator to chill.
  9. Melt the last package or 2 cups of dark chocolate chips on the stove.
  10. Pour over the other two layers.
  11. Spread evenly.
  12. Chill again.
  13. Remove from the refrigerator and slice into squares.
  1. Keep in the refrigerator when not enjoying as they do melt quickly.
For Him and My Family

Shared on Modest Mondays, Mama Moment Mondays, Gluten Free Fridays, Favorite Anything Series, Clever Chick Blog Hop, Real Food Recipe Round Up, Inspire Me Monday, Nomday Monday, The Homemaking Party