Gluten-free Dark Chocolate-Orange Cake

Dark Chocolate-Orange Cake Recipe with Rice Flour and Buttermilk

Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 8

Introduction

This Gluten-free Dark Chocolate-Orange Cake is a decadent and rich dessert that is perfect for those with gluten sensitivities or allergies. The combination of dark chocolate and orange creates a delicious and unique flavor profile that is sure to impress your guests.

History

The combination of chocolate and orange has been a popular flavor pairing for centuries. The bright citrus notes of orange complement the rich and indulgent taste of dark chocolate, creating a harmonious balance of flavors in this cake.

Ingredients

Melt 1.5 – 2 oz (57 g) of Baker’s chocolate in a double-boiler on the stove top
Melt 1.5 sticks of cubed butter with the chocolate
1.5 cups of rice flour, can be white, brown, or mixed
0.5 tsp of baking powder
0.25 tsp of baking soda
1 tbsp of corn or tapioca starch
1 tbsp of ground flaxseed
0.5 cup of buttermilk, or any type of milk
0.5 tsp of vanilla extract
0.5 tsp of orange extract
0.5 cup of dark coffee (liquid)
1 cup of sugar
2 eggs

Chocolate glaze

0.5 tsp of orange extract
1 cup of powdered sugar, or 0.67 cup if using sweetened chips
0.13 cup of coffee (liquid)
2 oz (57 g) of chocolate, can be Baker’s or bittersweet chips
A splash of milk or butter

How to prepare

Melt the chocolate and butter together in a double-boiler to prevent scorching.
In a bowl, combine the dry ingredients and stir to mix.
Mix the coffee, sugar, milk, and extracts into the butter mixture.
Beat in the eggs and slowly stir in the dry mix.
Prepare an 8-inch round or similar rectangle cake pan by spraying it with pan spray.
Pour the mixture into the prepared pan and bake at 350°F (177°C) for 30-40 minutes, or until the center is springy.
Remove from the oven, allow to cool, and optionally top with chocolate glaze.

Chocolate glaze

In a bowl, whisk together cold filtered water, orange extract, and powdered sugar.
Add coffee and chocolate to the mixture and whisk over double-boiler heat until the chocolate is melted.
If the glaze is too thick, add a splash of milk or butter to loosen it.

Variations

For a nutty twist, add chopped walnuts or pecans to the batter.
For a boozy version, add a splash of orange liqueur to the chocolate glaze.
For a lighter option, use almond milk in place of regular milk.

Cooking Tips & Tricks

Be sure to melt the chocolate and butter together slowly in a double-boiler to prevent scorching.

- When mixing the wet and dry ingredients, be sure to do so slowly to avoid overmixing the batter.

- Make sure to properly grease your cake pan to prevent sticking.

- Allow the cake to cool completely before adding the chocolate glaze to ensure a smooth and even finish.

Serving Suggestions

This cake is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Cooking Techniques

Be sure to properly grease your cake pan to prevent sticking.

- Use a double-boiler to melt the chocolate and butter together slowly to prevent scorching.

- Allow the cake to cool completely before adding the chocolate glaze to ensure a smooth and even finish.

Ingredient Substitutions

You can use almond flour in place of rice flour for a nuttier flavor.

- Coconut sugar can be used in place of regular sugar for a lower glycemic index option.

- Orange zest can be used in place of orange extract for a more intense citrus flavor.

Make Ahead Tips

This cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. The chocolate glaze can be made ahead of time and stored in the refrigerator for up to 1 week.

Presentation Ideas

Serve this cake on a decorative cake stand and garnish with fresh orange slices and a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

This cake pairs well with a hot cup of coffee or a glass of red wine for a sophisticated dessert experience.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, simply microwave individual slices for 15-20 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of this cake contains approximately 250 calories.

Carbohydrates

Each serving of this Gluten-free Dark Chocolate-Orange Cake contains approximately 35 grams of carbohydrates.

Fats

Each serving of this cake contains approximately 12 grams of fat.

Proteins

Each serving of this cake contains approximately 3 grams of protein.

Vitamins and minerals

This cake is a good source of iron, with each serving containing approximately 10% of the recommended daily intake.

Alergens

This recipe contains dairy (milk, butter) and eggs. It is gluten-free but may contain traces of nuts.

Summary

This Gluten-free Dark Chocolate-Orange Cake is a delicious dessert option that is relatively low in calories and provides a good source of iron.

Summary

This Gluten-free Dark Chocolate-Orange Cake is a delicious and indulgent dessert option that is perfect for those with gluten sensitivities or allergies. The combination of dark chocolate and orange creates a unique and flavorful cake that is sure to impress your guests.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was a warm summer day, and I was visiting my dear friend Molly for afternoon tea. As we chatted and caught up on each other's lives, Molly brought out a beautiful Gluten-free Dark Chocolate-Orange Cake that she had baked just that morning.

The cake was a sight to behold – rich, dark chocolate cake with a hint of orange zest, topped with a velvety smooth chocolate ganache. It was love at first bite. The flavors danced on my tongue, and I knew I had to have the recipe.

I begged Molly to share it with me, and she graciously agreed. She explained that she had discovered the recipe in a magazine years ago and had since made it her own. She walked me through the steps, detailing the ingredients and techniques she had perfected over the years.

As soon as I returned home, I set to work on recreating Molly's masterpiece. I gathered the ingredients – dark chocolate, almond flour, orange zest, and more – and got to work. The kitchen filled with the sweet aroma of chocolate and orange as the cake baked in the oven.

When it finally emerged, I was thrilled to see that it looked just as beautiful as Molly's had. I let it cool before drizzling the rich ganache over the top, creating a glossy finish that was almost too pretty to eat.

But of course, I couldn't resist. I sliced into the cake and took a bite, closing my eyes to savor the familiar flavors that now felt like home. The dark chocolate, the citrusy orange, the moist crumb – it was perfection.

I knew then that this recipe would become a staple in my kitchen, a go-to dessert for special occasions and everyday indulgences alike. And true to my prediction, it quickly became a family favorite.

Over the years, I have made this cake countless times, tweaking the recipe here and there to suit my tastes and experimenting with different variations. I have added a hint of cinnamon for warmth, swapped out the almond flour for coconut flour for a nut-free option, and even tried using different types of dark chocolate for a unique twist.

Each time I bake this cake, I am transported back to that sunny afternoon at Molly's, where I first fell in love with the flavors that would come to define my baking style. The memories of laughter and friendship linger in the air as the cake bakes, infusing it with a special magic that only homemade desserts can possess.

And now, as I pass this recipe down to you, my dear grandchild, I hope that it brings you as much joy and inspiration as it has brought me. May you bake it with love, share it with those you hold dear, and create your own cherished memories around the table.

For in the end, it is not just a cake – it is a connection to the past, a celebration of the present, and a promise of sweet moments to come. So go forth, my dear, and bake your heart out. And remember, the secret ingredient is always love.