Gluten Free Dark Chocolate Ganache Cake

"How I occupy myself on a cold and rainy Sunday. This cake is literally half gone already! Gluten free dark chocolate cake with semi sweet ganache. Just ridiculously rich and delicious."
-- @thesweetcaffeine
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  • Recipe Card
Prep time 25mins
Cook time 35mins
Serves or Makes: 1 (9-inch) cake

Recipe Card


  • 3/4 cup, plus 2 tablespoons cocoa powder, plus more for dusting the pan
  • 1 1/2 cups Bob's Red Mill gluten free flour
  • 1 cup granulated sugar
  • 1 teaspoon espresso powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup full fat Greek yogurt
  • 1/2 cup ghee, melted
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs, room temperature
  • 3/4 cup water, warmed to 95°
  • Ganache (recipe below)


  • Step 1

    Preheat the oven to 350°F. Grease a 9-inch cake pan and dust with powder with cocoa powder. In the bowl of a stand mixer fitted with the paddle attachment, mix all dry ingredients to combine.

  • Step 2

    In a separate bowl, mix together yogurt, ghee, vanilla and eggs until well combined. Add wet mixture to dry ingredients and mix until a smooth batter forms. With the motor running on low, add the water. Once combined, turn off mixer and finish stirring with a spatula. Pour into prepared cake pan and bake until a toothpick inserted in the center comes out with moist crumbs, 35-40 minutes. Let cool for a few minutes in pan then turn out onto a cooling rack. Cool completely before frosting or pouring with ganache.

For the Ganache:


  • 3/4 cup heavy cream
  • 2 cups semi-sweet chocolate chips

  • Step 1

    Heat heavy cream in a heavy bottom sauce pan until bubbly around the edge. Pour over chocolate chips. Let sit for a minute or two, then stir until all the chocolate is melted. Let cool and you can either pour over your cake or whip into a lighter ganache in your mixer, then spread onto the cake. Slice and serve!