Gluten-Free Chocolate Cake


Chocolate Cake:

  • Barry Callebaut Dark Chocolate Callets, 110 grams
  • Light Brown Sugar, 235 grams
  • Fresh Milk, 210 grams
  • Butter, unsalted, 85 grams
  • Eggs, 2 pieces
  • Vanilla Extract, 1 teaspoon
  • Catalina Cocoa Powder, 25 grams
  • Rice Flour, 125 grams
  • Gluten-free Baking Powder, 1 teaspoon
  • Baking Soda, 1/2 teaspoon
  • Salt, 1 pinch

Chocolate Buttercream:

  • Barry Callebaut Dark Chocolate Callets, melted 100 grams
  • Unsalted Butter, soft, 100 grams
  • Confectioner’s Sugar, sifted, 175 grams
  • Fresh Milk, 1 to 2 teaspoons


Preheat oven to 350 degrees. Grease and line two 8” round cake pan. Set side.

For the Cake:

  1. For the cake, place the chocolate, 100g of light brown sugar and milk in a saucepan over low heat. Stir until the chocolate and sugar have melted and leave the mixture to cool slightly.
  2. Sift together cocoa powder, rice flour, baking soda and salt. Set aside.
  3. Whisk the remaining sugar with the butter until light and creamy. Add egg one at a time until fully incorporated. Add vanilla and gradually add in the chocolate milk mixture.
  4. Gently fold in the dry ingredients to the wet mixture.
  5. Divide batter between 2 lined pans and bake for 25-30 minutes or until an inserted skewer comes out clean. Transfer pan into wire rack and let cool for 10 minutes before turning out to cool completely.

For the Buttercream:

  1. Using paddle attachment, cream the butter until light and fluffy. Add half of the confectioner’s sugar beating again until everything is combined.
  2. Gently add the melted chocolate and remaining icing sugar. Continue mixing until smooth. Add fresh milk as needed to achieve desired consistency.
  3. Sandwich the cakes together with half of the buttercream and use the remaining half to spread over the top of the cake. Before serving, garnish with chocolate shavings.