Equipment: Digital Scale (preferred), 2- 9″ Round Cake Pans or 9×13″ Baking Pan, Mixing Bowls, Whisk, Stand Mixer with Paddle Attachment or Electric Mixer, Measuring Spoons & Cups, Rubber Spatula, Cutting Board, Sharp Knife, Unbleached Parchment, Cooling Rack
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring eggs, butter and sour cream to room temperature
- Roughly chop chocolate into bits
- Boil the water
- Sift the Dutched chocolate
- Move oven rack to center
- Preheat oven to 350 degrees Fahrenheit (177 C)
- Line the bottom of pan(s) with parchment and apply non-stick spray (click the link for our non-stick baking Goop recipe)
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 113g (4 oz) Bittersweet and or Semisweet Chocolate, chopped to fine bits
- 23g (.8 oz) Dutched chocolate, measure then sift (1/4 C)
- 2 tsp Espresso Powder or Instant Coffee (4g)
- 118 ml (4 fl oz) Boiling Hot Water (1/2 C)
- 240g (8.5 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/4 C)
- 3/4 tsp Aluminum Free, Double Acting Baking Powder (3g)
- 1/4 tsp Baking Soda (1.5g)
- 1 tsp Xanthan Gum (3g)
- 170g (6 oz) Salted Butter, softened (12 T or 1 1/2 sticks)
- 200g (7 oz) Cane Sugar (1C)
- 135g (4.8 oz) Light Brown Sugar (2/3 C)
- 3/4 tsp Extra Fine Pink Himalayan Salt (4.5g)
- 4 large Pasture Raised Eggs (200g)
- 1 tsp Pure Vanilla Extract (5 ml)
- 1 tsp Chocolate Extract (5 ml), or use 2 tsp Pure Vanilla Extract
- 1 tsp Coffee Emulsion – optional, (5 ml)
- 180g (6.3 oz) Sour Cream (3/5 C)
Please read prep note above before you begin, thank you!
Step 1: Combine the chocolates and espresso powder in a small bowl. Pour in the hot water and whisk together. Let stand for two minutes and whisk again until smooth. Set aside.
Step 2: Whisk together dry ingredients in a medium bowl.
Step 3: In a bowl that attaches to the stand mixer or a large bowl, beat together butter, sugars and salt on medium-low speed just until combined. Turn mixer up to medium high and beat for 4 minutes until light and fluffy. Turn mixer off and scrape down sides of the bowl.
Step 4: Turn mixer onto medium and add in eggs, one at a time. Beat well after each egg is added.
Step 5: Add in extracts. Turn mixer to medium-high and blend for about 1 minute until fluffy. Turn mixer off and scrape down sides of the bowl.
Step 6: Turn mixer to low and add the chocolate. Increase speed to medium and beat for about 30 seconds. Scrape sides of bowl again.
Step 7: Turn mixer on low and add flour mix and sour cream in alternating batches. Beat just until combined, do not over mix. Begin and end with flour. Turn mixer off and stir by hand with a sturdy spoon or spatula. The batter will be VERY thick.
Step 8: Pour batter into prepared pan(s). Bake for about 30 minutes. A toothpick inserted into the center will come out clean. Try to refrain from opening the oven door before the time is up. Look for the sides of the cake to pull away from the pan before sticking the toothpick in.
Step 9: Remove cake from the oven and cool in the pan for about 10 minutes. Invert cake onto a sheet of unbleached parchment and cooling wire rack. Cool cake completely before frosting. Cake stays delicious when covered tightly and stored at room temperature for two days.
Chocolate cake tastes delicious naked! However, please frost to the delight of your taste buds. For traditional German chocolate cake frosting, click on this link.
The nutrition information provided below is for the cake as written using 2 oz of semisweet chocolate, 2 oz of bittersweet chocolate, and King Arthur’s Espresso Powder. Each piece weighs about 3 oz (80g).
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Gluten Free German Chocolate Cake