New Year Cocoa Burst (Print Version)

Moist, rich gluten-free chocolate cake with deep cocoa flavor, ideal for special celebrations and dietary needs.

# List of Ingredients:

→ Dry Ingredients

01 - 1 cup gluten-free all-purpose flour blend
02 - 3/4 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 4 large eggs, room temperature
07 - 1 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 1/2 cup vegetable oil
10 - 1 teaspoon pure vanilla extract
11 - 3/4 cup buttermilk, room temperature

→ Optional Decoration

12 - 1/2 cup gluten-free dark chocolate chips
13 - 2 tablespoons powdered sugar for dusting
14 - Fresh berries or edible gold star sprinkles for garnish

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
03 - Using an electric mixer on medium speed, beat the eggs, granulated sugar, and brown sugar until pale and thick, approximately 2 minutes.
04 - Mix the vegetable oil and vanilla extract into the beaten egg mixture until fully combined.
05 - Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until smooth without overmixing.
06 - Pour the batter into the prepared cake pan and, if desired, scatter the chocolate chips evenly over the top.
07 - Bake for 32 to 36 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
08 - Let the cake cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
09 - Dust the cooled cake with powdered sugar and garnish with fresh berries or edible gold star sprinkles before serving.

# Expert Advice:

01 -
  • It's honestly so moist and tender that nobody will ever know it's gluten-free—I've fooled plenty of skeptics at parties
  • Deep, unapologetic chocolate flavor that makes you feel like you're treating yourself to something truly indulgent
  • Ready in under an hour, which means you can make it the morning of your celebration without stress
  • Naturally inclusive, so everyone at your table gets to enjoy the same beautiful dessert
02 -
  • Room temperature ingredients make a real difference with gluten-free baking—cold eggs and buttermilk won't incorporate as smoothly, and you'll lose some of that tender crumb
  • The batter will be slightly thicker than wheat-based cake batter, and that's correct—don't worry that it looks dense before baking
  • Certified gluten-free baking powder and chocolate chips are essential; even trace gluten can ruin this for people with sensitivities
  • Gluten-free cakes can dry out faster than regular cakes, so store it covered at room temperature for one day or refrigerate for up to three days
03 -
  • Bring all your ingredients to room temperature before starting—this is the secret to the smoothest batter and most tender crumb in gluten-free baking
  • Don't open the oven door before 30 minutes are up; gluten-free cakes can be more sensitive to temperature drops than traditional cakes
  • If you're doubling the recipe for a larger crowd, use two pans instead of one tall cake, as gluten-free cakes sometimes bake unevenly in very deep pans

Go Back