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–+ servings
Slices of gluten-free chocolate cake.

Gluten-Free Chocolate Dump-It Cake

Nicole Spiridakis
Inspired by a classic New York Times recipe of the same name, this Gluten-Free Chocolate Dump It Cake is dense and fudgy, all a good chocolate cake should be.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 515 kcal

Ingredients
  

  • 1 ½ cups brown sugar
  • 4 ounces unsweetened chocolate
  • ½ cup unsalted butter
  • 1 ½ cups/180 grams gluten-free oat flour
  • ¼ cup/40 grams sweet white rice flour
  • ¼ cup/40 grams tapioca flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup whole milk
  • 1 teaspoon cider vinegar
  • OR USE 1 CUP BUTTERMILK FOR THE MILK + CIDER
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups semisweet chocolate chips
  • 1 cup heavy cream

Instructions
 

  • Preheat the oven to 375℉ and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. Grease a tube pan. You can line the bottom of the pan with parchment paper to help remove the cake later.
  • In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter, and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
  • Meanwhile, sift together the flours, baking soda, baking powder, and salt. In a small bowl, stir together the milk and vinegar. (Alternatively, you can use buttermilk.)
  • When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend.
  • Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack, then let cool completely.
  • Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature.
  • In a large bowl, using an electric mixer, whip the heavy cream with the chocolate to make a frosting.
  • When the cake is cooled, frost the top and the sides with the frosting.

Nutrition

Serving: 1 sliceCalories: 515kcalCarbohydrates: 57gProtein: 7gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 78mgSodium: 450mgPotassium: 364mgFiber: 5gSugar: 37gVitamin A: 617IUVitamin C: 0.1mgCalcium: 120mgIron: 4mg
Did you make this recipe?Let me know in the comments how it went!