Gluten Free Chocolate Sheet Cake
This gluten free chocolate sheet cake is rich, moist, and topped with a smooth chocolate frosting. Easy to make, perfect for birthdays, celebrations, or any day you’re craving chocolate cake!
Ingredients
Chocolate Cake
- 120 Grams Hot Brewed Coffee (If you do not have coffee, use hot water with 8 grams of instant coffee)
- 30 Grams Dark Chocolate
- 200 Grams Sugar
- 118 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 60 Grams Cocoa Powder
- 2 Grams Baking Soda
- 2 Grams Baking Powder
- 1 Gram Salt
- 1 Egg
- 60 Grams Olive Oil
- 120 Grams Buttermilk
- 2 Grams Vanilla
Chocolate Ganache
- 190 Grams Chocolate
- 150 Grams Whipping Cream
- 30 Grams Water
- 85 Grams Sugar
- 15 Grams Corn Syrup
- 190 Grams Butter
Instructions
- Preheat the oven to 325F. Prepare your sheet pan with parchment paper.
- In a bowl, add in the hot coffee and chocolate. Stir until combined and fully melted.120 Grams Hot Brewed Coffee, 30 Grams Dark Chocolate
- Add in cocoa powder to bloom the chocolate.60 Grams Cocoa Powder
- Then whisk in the sugar.200 Grams Sugar
- Whisk in the egg.1 Egg
- Fold in the dry ingredients - flour, baking soda, baking powder, salt.118 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 2 Grams Baking Soda, 2 Grams Baking Powder, 1 Gram Salt
- Stir in the olive oil, buttermilk and vanilla.60 Grams Olive Oil, 120 Grams Buttermilk, 2 Grams Vanilla
- Once everything is combined, it will be like a thinner brownie batter. Pour it into the sheet pan. Put it into the oven for 35 minutes or until a toothpick comes out clean with a couple crumbs.
- While that is in the oven, start making the ganache. In a pot, put water, corn syrup and sugar together. Do NOT stir. Place it over medium heat and let it bubble until a light caramel colour.30 Grams Water, 85 Grams Sugar, 15 Grams Corn Syrup
- Heat the whipping cream in the microwave for 45 seconds until it is hot.150 Grams Whipping Cream
- Once the pot of sugar is bubbling and caramel colour, turn off the heat and pour in the cream. It is going to bubble and turn into a caramel sauce.
- Pour the mixture in a stand mixer bowl with the chocolate. Continue to stir until the chocolate is all melted.190 Grams Chocolate
- Set this aside until it is at room temperature.
- Once the cake is cooled, remove it from the pan. If the ganache is still warm, put it into the fridge to speed it up.
- Put the butter in the bowl of the ganache and whip everything up so it is a lighter colour and fluffy. If it isn’t holding its shape, then it is too warm, place the bowl back into the fridge for 15 minutes and then re-whip it.190 Grams Butter
- Decorate the top of the cake with the ganache as you see fit. I used an off-set spatula to move it around in an organic way. Enjoy.