A Gluten Free Chocolate Cake with Vanilla Buttercream. Moist chocolate layer cake, simple vanilla buttercream frosting, and chocolate ganache drips. This chocolate drip cake is perfect for special occasions!
We celebrated a very special birthday in the family this month. While planning the party, the first thing I obviously thought about was what type of cake I was going to make. It had to be chocolate (by request), over-the-top, and absolutely delicious. Don’t be fooled… this Gluten Free Chocolate Cake with Vanilla Buttercream might sound simple, but it is oh-so-perfect for special occasions!
This chocolate cake is just as good as it looks. It’s so moist and rich, frosted with a fluffy vanilla buttercream, and topped with a chocolate ganache drip. Seriously though, how fun are drip cakes?!
This cake is actually almost the same recipe as my chocolate raspberry cake. I’ve just adapted it slightly to create a three layer cake, and paired it with a simple vanilla buttercream frosting. I’ve also listed the weight of the flour I used for greater accuracy! I’m a huge fan of weighing my gluten free flour, since even the slightest difference in amount used can change the texture of the recipe. Adding a simple digital kitchen scale to your cabinet can really make a big difference in your gluten free baking!
A quick note: I did dye some of the frosting with reduced raspberry purée to create an ombré effect. The ombré frosting isn’t part of the recipe… but if you’d like to do this for your cake, watch this video for some help and tips!
Ok, time for that ganache drip. I’ve seen so many of these beautiful drip cakes lately, I just had to create my own for this gluten free chocolate cake. They key to a good drip cake is to pay attention to the consistency of the ganache.
How to make your drips:
- Chill the cake before pouring and spreading the ganache. Chilling the frosting helps control the drips so they don’t run all the way down the side of the cake.
- Make sure your ganache has completely cooled before you pour it on the cake. I find using a 1:1 ratio of chocolate to heavy cream works best. The ganache should be thick, not runny, but should still be fluid. So somewhere between chocolate sauce and hot fudge sauce…it should slowly drip off a spoon.
- Pour some of the ganache in the center of the top of the cake, so that it covers about ½ to ⅔ of the surface area. While rotating the cake, use an offset spatula to spread the ganache out to the sides. Allow a little of the ganache to start dripping down the sides of the cake.
- If you aren’t happy with your drips, or some of them haven’t fallen off the side, don’t panic! You can spoon a little bit of chocolate right over the edge where you want the drip to form.
- If you’re a visual learner like me, check out this amazing video that explains all of these steps!
It’s truly optional to add the ganache on top, but my family and I loved the extra special feeling it gave to this cake. Not to mention, ganache is always so delicious… I would top it on everything!
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