Gluten-Free Dobos Torte

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend (with xanthan gum) 1.5 cups certified gluten-free all-purpose flour blend (with xanthan gum)
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup unsalted butter, softened 0.5 cup unsalted butter, softened
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup gluten-free chocolate ganache (for filling and topping) 1 cup gluten-free chocolate ganache (for filling and topping)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a 9-inch round baking pan with parchment paper, ensuring it's well-greased. This preparation will prevent sticking and ensure easy removal of the cake layers.

2. 2

   In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until the mixture is light, fluffy, and pale yellow, about 3-4 minutes. Gradually beat in the room temperature eggs, one at a time, ensuring each is fully incorporated before adding the next, then stir in the pure vanilla extract until fragrant.

3. 3

   In a separate medium bowl, whisk together the certified gluten-free all-purpose flour blend and salt to ensure even distribution. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no dry streaks remain; be careful not to overmix the batter.

4. 4

   Gently fold in the gluten-free chocolate ganache into the batter until it's evenly distributed throughout, creating swirls of chocolate. Pour the batter into the prepared baking pan and spread it evenly with a spatula, ensuring a smooth surface for baking.

5. 5

   Bake for approximately 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back lightly when touched. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely; gluten-free baked goods often firm up significantly as they cool.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.