I Put An Insane Amount of Cocoa in This Gluten Free Chocolate Cake

There is so much pure cocoa powder packed into this gluten free chocolate cake that it should probably be illegal. At nearly 2 cups across the cake and frosting, this dessert is so aggressively rich it’s borderline inedible—unless you engineer the ultimate culinary antidote. Raspberry rhubarb jam! This isn't your average baking tutorial; this is a high-stakes flavor experiment pushing chocolate to its absolute breaking point. To survive a second slice of a crumb this dense and fudgy, every single element had to be perfectly calibrated. We're breaking down the food science of the hot water espresso bloom to awaken the chocolate's volatile compounds, and calibrating the leavening. If you like extreme chocolate flavor that isn't overly sweet, this cake is for you! Ingredients Jam 6 oz raspberries (frozen) 6 oz rhubarb (fresh) 2/3 cup sugar Cake 2 cups (400g) sugar 1 1/4 cup cocoa 1-3/4 cups (260 g) gluten free 1-to-1 flour mix 1 teaspoon salt 1/4 tsp baking powder 1/4 tsp baking soda 2 eggs 1 cup milk 5/8 cup avocado oil 2 tsp vanilla extract 1 1/4 cups hot water mix (boiling water + 1 espresso shot) Frosting 1/2 cup butter 2/3 cup cocoa 3 cups powdered sugar 1/3 cup milk 1 tsp vanilla extract 0:00 The Maximum Chocolate Experiment 0:25 Engineering the Flavor Antidote (Rhubarb Raspberry Jam) 1:16 Cocoa Cake Build 2:48 The Espresso Machine & Hot Water Bloom Science 3:14 The Leavening Mod: Control Your Crumb 4:18 Mastering Matte Chocolate ButterCream Frosting 5:10 Cake Build (The Jam Dam) 8:13 The Hero Slice 9:00 Taste Test