Gluten-Free S’more Chocolate Cake Recipe

Oh my goodness, where do I even begin with this Gluten-Free S’more Chocolate Cake? Let me tell you, as someone who’s always on the lookout for delicious gluten-free treats that don’t compromise on flavor or texture, this recipe is an absolute game-changer. My family, a mix of gluten-eaters and gluten-free folks, devoured this cake in record time. The rich, fudgy chocolate layers, the gooey marshmallow frosting, and the crunchy gluten-free graham cracker topping – it’s a symphony of textures and flavors that truly captures the essence of a classic s’more. Even my notoriously picky son, who usually shies away from anything “different,” asked for seconds! This cake isn’t just good for gluten-free; it’s simply an outstanding chocolate cake, period. Whether you’re catering to dietary needs or just seeking a truly indulgent dessert, prepare to be amazed by this Gluten-Free S’more Chocolate Cake. It’s become a new family favorite, and I have a feeling it will be for you too.

Ingredients

To create this gluten-free masterpiece, you’ll need to gather the following ingredients. Don’t be intimidated by the list; each component plays a vital role in achieving the perfect balance of chocolatey richness, marshmallow fluffiness, and s’more goodness.

For the Gluten-Free Chocolate Cake Layers:

• 1 ½ cups (190g) Gluten-Free All-Purpose Flour Blend: Choose a high-quality blend that contains xanthan gum or guar gum. These gums are essential for mimicking the structure of gluten in gluten-free baking, providing elasticity and preventing the cake from being crumbly. A blend based on rice flour, tapioca starch, and potato starch works wonderfully. Ensure your blend is certified gluten-free to avoid cross-contamination.
• ¾ cup (60g) Unsweetened Cocoa Powder: Use Dutch-processed cocoa powder for a deeper chocolate flavor and darker color. Natural cocoa powder can also be used, but it might result in a slightly lighter cake and a more acidic flavor. Sift the cocoa powder to remove any lumps, ensuring a smooth batter.
• 1 ½ cups (300g) Granulated Sugar: Sugar not only adds sweetness but also contributes to the cake’s moisture and tenderness. Granulated sugar is ideal for this recipe, but you could also use caster sugar for an even finer crumb.
• 1 ½ teaspoons Baking Soda: Baking soda is the leavening agent in this recipe, reacting with the acidity of the cocoa powder and buttermilk to create lift and a light, airy texture. Ensure your baking soda is fresh for optimal results.
• ¾ teaspoon Baking Powder: Baking powder provides a secondary leavening boost, ensuring a well-risen cake. It’s a double-acting leavening agent, meaning it reacts twice – once when mixed with liquid and again when heated in the oven.
• ¾ teaspoon Salt: Salt enhances the flavors of the other ingredients, especially the chocolate, and balances the sweetness. Use fine sea salt or table salt.
• 1 cup (240ml) Buttermilk: Buttermilk adds moisture and tanginess to the cake, contributing to its tender crumb and rich flavor. The acidity of buttermilk also reacts with the baking soda, aiding in leavening. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes until slightly thickened.
• ½ cup (120ml) Vegetable Oil: Vegetable oil, or other neutral oils like canola or sunflower oil, keeps the cake moist and tender. Oil contributes to a softer texture compared to butter-based cakes.
• 2 Large Eggs: Eggs provide structure, richness, and moisture to the cake. They also help bind the ingredients together. Use large eggs at room temperature for better emulsification and volume.
• 2 teaspoons Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake, adding warmth and depth. Use pure vanilla extract for the best flavor.
• 1 cup (240ml) Hot Coffee or Hot Water: Hot liquid blooms the cocoa powder, intensifying its chocolate flavor and creating a richer, more decadent cake. Coffee enhances the chocolate flavor even further, but hot water works just as well.

For the Marshmallow Frosting:

• 7 oz (200g) Marshmallow Fluff: Marshmallow fluff is the key ingredient for creating that classic s’more marshmallow flavor in the frosting. Use a good quality marshmallow fluff for the best texture and taste.
• ½ cup (1 stick) Unsalted Butter, softened: Softened butter provides richness and structure to the frosting. Ensure the butter is softened to room temperature for a smooth and creamy frosting.
• 3 cups (360g) Powdered Sugar: Powdered sugar sweetens and thickens the frosting, creating a stable and spreadable consistency. Sift the powdered sugar to remove any lumps for a smoother frosting.
• 2 tablespoons Milk or Heavy Cream: Milk or heavy cream helps to adjust the consistency of the frosting, making it easier to spread. Heavy cream will result in a richer frosting, while milk will create a slightly lighter texture.
• 1 teaspoon Vanilla Extract: Vanilla extract enhances the marshmallow flavor of the frosting.

For the Gluten-Free S’more Topping:

• 1 ½ cups Gluten-Free Graham Crackers, crushed: Gluten-free graham crackers are essential for that authentic s’more crunch. You can find gluten-free graham crackers readily available in most supermarkets or online. Crush them into coarse crumbs for the topping.
• 1 cup Mini Marshmallows: Mini marshmallows are perfect for toasting and melting on top of the cake, mimicking the gooeyness of a s’more. Use regular or vanilla-flavored mini marshmallows.
• ½ cup Semi-Sweet Chocolate Chips or Chunks: Semi-sweet chocolate chips or chunks provide the classic chocolate element of a s’more. You can also use dark chocolate or milk chocolate, depending on your preference. Choose gluten-free certified chocolate chips to ensure no cross-contamination.

Instructions

Follow these step-by-step instructions to bake your perfect Gluten-Free S’more Chocolate Cake. Each step is designed to ensure success, even for novice bakers.

Get Started: Preheat and Prep

1. Preheat your oven to 350°F (175°C). Accurate oven temperature is crucial for even baking. Use an oven thermometer to ensure your oven is preheated to the correct temperature.
2. Grease and flour two 9-inch round cake pans. Use gluten-free flour for dusting the pans to prevent sticking and maintain the gluten-free integrity of the cake. You can also line the bottoms of the pans with parchment paper for extra insurance against sticking.
3. Prepare your dry ingredients. In a large bowl, whisk together the gluten-free all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Whisk thoroughly to ensure all ingredients are evenly distributed and any lumps are removed from the cocoa powder and flour. This step ensures consistent leavening and flavor throughout the cake.

Mix the Cake Batter

4. Combine wet ingredients. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined. Make sure the eggs are fully incorporated into the wet mixture for a smooth batter.
5. Gradually add wet to dry. Pour the wet ingredients into the bowl with the dry ingredients. Using an electric mixer on low speed or a whisk, mix until just combined. Be careful not to overmix at this stage, as overmixing gluten-free batter can lead to a tough cake. Mix until no large streaks of flour remain.
6. Incorporate hot liquid. Gradually pour in the hot coffee or hot water while mixing on low speed. The batter will be thin. This is normal. The hot liquid will help bloom the cocoa powder and create a moist cake. Mix until the batter is smooth and homogenous.

Bake the Cake Layers

7. Divide batter evenly. Pour the batter evenly into the prepared cake pans. Use a kitchen scale to ensure equal amounts of batter in each pan for even baking. This will result in cake layers of the same thickness.
8. Bake for 30-35 minutes. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges of the cake should also be slightly pulling away from the sides of the pan. Start checking for doneness around 30 minutes, as baking times can vary depending on your oven.
9. Cool in pans. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes in the pans allows them to set slightly, making them easier to handle and prevent crumbling when inverting. Ensure the cakes are completely cool before frosting to prevent the frosting from melting.

Prepare the Marshmallow Frosting

10. Beat butter and marshmallow fluff. In a large bowl, using an electric mixer, beat the softened butter until smooth and creamy. Add the marshmallow fluff and beat until well combined and fluffy.
11. Gradually add powdered sugar. Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Increase the mixer speed to medium and beat until the frosting is light and fluffy.
12. Adjust consistency. Add milk or heavy cream, 1 tablespoon at a time, until the frosting reaches your desired spreading consistency. Beat in the vanilla extract until combined. Taste and adjust sweetness if needed by adding a little more powdered sugar.

Assemble and Decorate

13. Level cake layers (optional). If your cake layers are domed, use a serrated knife to gently level the tops for a flat surface and even frosting distribution. This step is optional but recommended for a more professional-looking cake.
14. Frost the cake. Place one cake layer on a serving plate or cake stand. Frost the top with a generous layer of marshmallow frosting. Place the second cake layer on top and frost the entire cake with the remaining frosting. Create swirls or smooth the frosting as desired.
15. Add s’more topping. Sprinkle the crushed gluten-free graham crackers evenly over the top and sides of the frosted cake.
16. Toast marshmallows and add chocolate. Just before serving, arrange the mini marshmallows on top of the cake. You can toast them using a kitchen torch for a quick and even toast. Alternatively, you can broil the cake briefly in the oven (watch carefully to prevent burning) or use the broiler setting in your toaster oven. Immediately sprinkle the chocolate chips or chunks over the toasted marshmallows while they are still warm and slightly melted.

Serve and Enjoy!

Nutrition Facts

(Estimated, per serving, based on 12 servings per cake. Nutritional values can vary based on specific ingredient brands and measurements.)

• Servings: 12
• Calories per serving: Approximately 450-550 calories

Approximate Nutritional Breakdown per Serving:

• Total Fat: 20-25g (Saturated Fat: 10-12g)
• Cholesterol: 50-70mg
• Sodium: 300-400mg
• Total Carbohydrates: 60-70g (Dietary Fiber: 2-3g, Sugars: 40-50g)
• Protein: 4-6g

Note: These are estimated values. For precise nutritional information, use a nutrition calculator and input the specific brands and measurements of ingredients used in this recipe. This cake is a treat and should be enjoyed in moderation as part of a balanced diet.

Preparation Time

• Prep time: 30-40 minutes (includes ingredient gathering, batter preparation, frosting preparation)
• Bake time: 30-35 minutes
• Cooling time: 1-2 hours (for cakes to cool completely before frosting)
• Total time: Approximately 2-3 hours (including cooling and assembly)

Tips for Time Management:

• Read through the entire recipe before starting to familiarize yourself with the steps.
• Prepare all ingredients and measure them out before you begin mixing. This is known as “mise en place” and streamlines the baking process.
• Make the marshmallow frosting while the cake layers are cooling to save time.
• Crush the gluten-free graham crackers in advance.

How to Serve

This Gluten-Free S’more Chocolate Cake is delicious served in various ways. Here are some ideas to elevate your serving experience:

• Classic Slice: Serve a generous slice of cake on its own, allowing the rich flavors and textures to shine. This is perfect for showcasing the cake’s deliciousness in its simplest form.
• Warm with Ice Cream: Slightly warm a slice of cake and serve it with a scoop of vanilla ice cream or chocolate ice cream. The contrast of warm cake and cold ice cream is heavenly.
• With Fresh Berries: Garnish each slice with fresh berries like raspberries, strawberries, or blueberries. The tartness of the berries complements the sweetness of the cake and adds a refreshing element.
• Chocolate Sauce Drizzle: Drizzle warm chocolate sauce over each slice for an extra layer of chocolate indulgence. A homemade or high-quality store-bought chocolate sauce works beautifully.
• Coffee or Milk Pairing: Serve alongside a cup of hot coffee, cappuccino, or a glass of cold milk. These beverages complement the rich chocolate and marshmallow flavors of the cake.
• Dessert Platter: Include slices of this cake on a dessert platter with other gluten-free treats for a variety of options. This is ideal for parties and gatherings.
• Individual Cake Parfaits: Crumble leftover cake and layer it in parfait glasses with marshmallow frosting, crushed graham crackers, and chocolate chips for individual s’more cake parfaits.

Additional Tips for Gluten-Free S’more Chocolate Cake Success

To ensure your Gluten-Free S’more Chocolate Cake is a resounding success, consider these helpful tips:

1. Use Room Temperature Ingredients: Ensure your eggs, buttermilk, and softened butter are at room temperature. Room temperature ingredients emulsify better, resulting in a smoother batter and frosting. This also helps with even baking and a tender crumb.
2. Don’t Overmix Gluten-Free Batter: Gluten-free flours behave differently than wheat flour. Overmixing can develop unwanted texture in gluten-free baked goods. Mix the batter until just combined, and stop as soon as you see no more streaks of flour.
3. Measure Flour Accurately: Accurate flour measurement is crucial in gluten-free baking. Spoon the gluten-free flour into your measuring cup and level it off with a knife, rather than scooping directly from the bag. Scooping can pack the flour, leading to too much flour in the recipe and a dry cake.
4. Toast Marshmallows Carefully: When toasting marshmallows for the topping, watch them closely, especially if using a kitchen torch or broiler. Marshmallows can burn quickly. Aim for a golden brown, slightly melted surface for the best s’more flavor and visual appeal.
5. Cool Cakes Completely Before Frosting: Ensure the cake layers are completely cooled before frosting. Frosting a warm cake will cause the frosting to melt and slide off, resulting in a messy cake. Allow ample cooling time on a wire rack before proceeding with frosting.

FAQ Section

Q1: Can I make this cake ahead of time?

A: Yes, you can definitely make the cake layers ahead of time. Bake the cake layers, let them cool completely, and then wrap them tightly in plastic wrap. You can store them at room temperature for up to 2 days or in the refrigerator for up to 4 days. Frost the cake and add the s’more topping just before serving for the best texture and marshmallow gooeyness. The frosting can also be made a day ahead and stored in an airtight container in the refrigerator. Let it come to room temperature and re-whip slightly before using.

Q2: Can I substitute the buttermilk?

A: Yes, if you don’t have buttermilk, you can easily make a substitute. For 1 cup of buttermilk, combine 1 tablespoon of lemon juice or white vinegar with 1 cup of milk (dairy or non-dairy). Stir and let it sit for 5 minutes until it slightly thickens and curdles. This will mimic the acidity and texture of buttermilk in the recipe.

Q3: What if I don’t have gluten-free graham crackers? Can I use something else for the topping?

A: While gluten-free graham crackers provide the classic s’more flavor, you can substitute other gluten-free cookies or crunchy elements if needed. Gluten-free vanilla wafers, gluten-free shortbread cookies (crumbled), or even toasted gluten-free oats mixed with a little brown sugar and cinnamon could work as alternative toppings. However, for the most authentic s’more experience, gluten-free graham crackers are highly recommended.

Q4: Can I use a different type of frosting?

A: While the marshmallow frosting is essential for capturing the s’more flavor, you could use other frostings if you prefer, although it will change the overall character of the cake. A rich chocolate buttercream frosting would complement the chocolate cake layers beautifully and still create a decadent dessert. However, to truly embrace the s’more theme, the marshmallow frosting is the star of the show.

Q5: How should I store leftover Gluten-Free S’more Chocolate Cake?

A: Store leftover Gluten-Free S’more Chocolate Cake in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 5 days. Refrigerating the cake will keep it fresh for longer, especially with the marshmallow frosting. However, the texture might change slightly in the refrigerator. Let the cake come to room temperature for about 30 minutes before serving for the best flavor and texture. The toasted marshmallows are best enjoyed fresh, so the topping might soften slightly during storage.

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