Gluten Free Chocolate Strawberry Whipped Cream Cake
This delicious, moist chocolate cake is perfectly paired with sweet, fresh strawberries and smooth chocolate in every bite. Enjoy this any time of year, for every occasion!
Ingredients
Chocolate Cake Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1 tsp xanthan gum
- 2 cups sugar
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup salted butter
- ⅓ cup cocoa powder
- 1 cup water
- ½ cup buttermilk
- 2 eggs
- 1 tsp vanilla extract
Chocolate Glaze Ingredients
- ½ cup Semi-Sweet Chocolate
- 3 Tbsp water
- 1 Tbsp butter
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
Whipped Cream Ingredients
- 1 ¼ cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
- 2 lbs. whole strawberries
Instructions
Chocolate Cake Layers Instructions
- Spray two 8" cake pans with cooking oil.
- In your mixing bowl, combine flour, xanthan gum (if needed), sugar, baking soda, and salt.
- In a medium saucepan, combine butter, cocoa, and 1 cup water.
- Bring just to boiling, whisking constantly.
- Remove from heat and add to dry ingredients, beat until combined.
- Add buttermilk, eggs, and vanilla to mixing bowl and beat for one minute on low-medium speed.
- Pour batter into greased pan.
- Bake at 350° for 40 minutes.
- A toothpick inserted into cakes near center will come out with moist crumbs attached, but not wet batter.
- Place pans on a cooling rack to cool for 10 to 15 minutes.
- Let cool completely.
Strawberries Instructions
- While the cakes are cooling, wash the strawberries.
- Set aside 3-6 strawberries that look nice and leave them whole for dipping later.
- Cut the tops of remaining strawberries, then slice each strawberry in half.
- Set aside.
Chocolate Glaze Instructions
- Add semi-sweet chocolate chunks, water, and butter to a microwave safe bowl. Microwave on high in 30 second increments, stirring after each 30 seconds, until chocolate is melted.
- Whisk in powdered sugar and vanilla extract until smooth.
- Whipped Cream Instructions
- To the chilled mixing bowl, add the whipping cream, powdered sugar, and pure vanilla extract.
- Use the whisk attachment to beat on high speed until stiff peaks form.
- Set aside.
Cake Assembly
- Dip the reserved whole strawberries in the chocolate glaze and set on wax paper.
- On your cake stand or platter, place one of the cake layers.
- Place half of the strawberries on the cake layer.
- Drizzle with half of the chocolate glaze.
- Gently spread half of the whipped cream.
- Repeat layers exactly the same, except don't spread the whipped cream all the way to the edge - leave about 3/4" -1" ring
- Place the dipped whole strawberries on top
- Chill in refrigerator for a minimum of 2 hours.
- Carefully slice and serve.
- Refrigerate leftovers.
Recipe Tips & Notes
*If your gluten-free flour blend has xanthan gum or guar gum in it already, then omit the xanthan gum called for in this recipe.
One Response
Delicious!