This is it for all of you. Gluten free chocolate cake at its finest.
When Brandon of Loveletter Cakeshop contacted me to ask if he could do a guest post and share his gluten free chocolate overload cake recipe with my readers, I was pretty excited. Loveletter Cakeshop is the New York destination for wedding cakes. (They also make gluten free wedding cakes in red velvet, carrot cake, and vanilla!)
I was curious about the Brandon’s inspiration for opening up a wedding cake bakery in New York. Brandon told me that
“after living in New York for several years, my partner Carmela and I grew frustrated that the most beautiful cakes made by the most creative designers never tasted quite as good as a slice you’d buy at your local bakery. With that in mind, we decided to open Loveletter Cakeshop to deliver the best of both worlds. We tackled each recipe one by one, we sampled and picked apart slices of cake from literally every bakery in New York City, and we were never satisfied until we created a product that we thought exceeded all of them. We love the city, we draw inspiration from its architecture and design every single day, and Loveletter Cakeshop is in many ways our own personal love letter to the city of New York.”
Without further ado, I am turning this over to Brandon :-).
Gluten free baking can be daunting, especially when you’re just starting out. Flour is such an integral ingredient to the structure and taste of baked goods that removing it altogether seems like starting over. Well, I’m here to tell you that gluten free baking is much simpler than it seems.
In our extensive testing, we’ve found several gluten free flours that do the job for this recipe below. (And we tested every gluten free flour blend out there in each recipe, several times!)
Our favorite gluten free flours are:
- Pamela’s Gluten Free Artisan Flour Blend (our favorite)
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- Namaste Gluten Free Perfect Flour Blend
Loveletter works really hard to prevent cross contamination. They practice strict allergen controls and we take every precaution to prevent cross-contamination. All ingredients used in our gluten free cakes are segregated from ingredients used in our conventional products and we thoroughly clean and sanitize all kitchen equipment before and after use. This beautiful cake is gluten free, wheat free, and Celiac safe.
**Click here to see all of the cake recipes on this blog.
- 2 1/2 cups gluten free flour use one of the three we talked about
- 2 cups cocoa powder
- 1 1/4 cups sugar
- 2 1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup sour cream
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 3 eggs
- Dark Chocolate Ganache:
- 5.5 ounces melted dark chocolate
- 5 ounces heavy cream
- 1/2 ounce sugar
Preheat oven to 350 degrees.
Prepare two 8 inch round pans.
Sift dry ingredients into a bowl.
Measure wet ingredients (minus eggs) into the bowl of a stand mixer.
Add dry ingredients to bowl slowly, mixing on low speed.
Add eggs one at a time. Mix on low until fully combined.
Pour batter into pans and bake for 40 to 45 minutes (test with a toothpick to make sure)
Melt chocolate gently until all lumps have melted. Set aside.
Combine heavy cream and sugar and bring to a light boil.
Pour chocolate into the heavy cream (NOT the other way around), stirring constantly.
Stir until combined and let settle for at least 1 hour.
Frost cake with the ganache.