Chocolate Cake with Cream Cheese Frosting – Gluten-free version
A moist chocolate base baked in a tall round pan, topped with a generous layer of cream cheese frosting and whipped cream. The tang of the cheese balances the sweetness, and the cake slices nicely the next day too. Gluten-free version: Gluten-free flour blend.
Preheat the oven to 170°C (340°F) and grease a round pan 24 cm in diameter.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Sift the flour, cocoa, baking powder and baking soda into a bowl and add the sugar and salt.
SifterBowl
3
Add the eggs, milk, oil and vanilla and beat 2 minutes.
Whisk
4
Add the boiling water and stir. The batter is thin, and that's fine.
💡The boiling water blooms the cocoa and deepens the flavor, and the thin batter makes an especially moist cake.
5
Pour into the pan and bake 45–50 minutes, until a toothpick inserted in the center comes out clean.
OvenRound pan
6
Let cool 15 minutes in the pan and turn out onto a rack.
Cooling rack
7
Whip the cream cheese, powdered sugar, heavy cream and lemon juice into a smooth frosting.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
8
Let the cake cool completely and cover it with the frosting.
Offset spatula
💡Frost only a completely cool cake: on a warm cake the cream cheese frosting melts and runs down the sides.
9
Refrigerate the cake for at least 1 hour before cutting.
Refrigerator
474calories
7 gprotein
46 gcarbs
30 gfat
● protein 6%● carbs 38%● fat 56%
Per serving (156 g), of 12 servings
To assemble ·
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Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Milk: measured in cup in this recipe: 1 cup = 244 g · 60 kcal per 100 g · More about Milk →
Canola oil: measured in cup in this recipe: 1 cup = 216 g · 884 kcal per 100 g · More about Canola oil →
Vanilla extract: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla extract →
Boiling water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Boiling water →
🔧 Tools needed (8) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Cooling rack· Also works: Oven rack (Oven rack)· 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
Round pan· Also works: Springform pan (None) · Square pan (None)
Sifter· Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
Offset spatula· Also works: Spreading knife (Spreading knife) · Spoon / teaspoon (regular) (Back of a spoon)
Bowl· Also works: Pot (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
By the steps, as the recipe is built now: another version or addition can change the list.
