Do you like chocolate cake? Good! Me too…
(If you answered “no” to that question you just might be in the wrong place.)
Last week was my birthday and somehow someone at school caught wind of that, so they planned a little pot-luck celebration. I know, I teach with the most awesome people! They told me not to bring anything, but since it makes me very uncomfortable to be doted on, I strong-armed them into letting me bring a cake. And now you guys are going to be the lucky ones because you’re going to get the recipe for one of the greatest cakes of all time.
This recipe has to be one of my all time favorite desserts because it makes the most amazing, velvety chocolate cake. It mimics the texture of a cheesecake or truffle (the chocolate kind, not the kind that requires a snout to find). And the other amazing thing? It’s gluten-free! Don’t worry if you’re not a gluten-free kind of person, I’m not either, really. But this cake is so amazing you won’t miss the flour for a second. I dare say you might even be glad it’s not there. That’s how good this cake is… You won’t want to change a thing. And if you do know someone with a gluten allergy, then this will make the perfect treat for them!
Oh, and the other, other amazing thing? This is one of those recipes that makes it seem like you have total kitchen skillz (with a z), even if you don’t. So it tastes amazing AND it makes you look amazing (in a skillz kind of way, not a waistline kind of way…) so really, it can’t get much better than that.
The only (very slightly) unfortunate thing about this cake is that is does need to be made one day before you plan to
devour serve it. So, if patience isn’t your thing (and I’ve been known to be a bit on the impatient side myself) maybe you should opt for a different recipe. Or, your could put on your big-girl panties and wait it out for this one … I promise it will be worth it.
Here’s what you’ll need:
1 cup whipping cream
2 1/2 cups semi-sweet or dark chocolate chips (I use half of each)
1 stick (1/2 cup) unsalted butter
2 tablespoons vanilla extract
1 cup light brown sugar
1/4 teaspoon sea salt
Cocoa powder for sifting
Begin by preheating your oven to 350 degrees. Prepare a 9 inch springform cake pan by lining the bottom with parchment paper. I have found the easiest way to do this is to remove the ring from the base, cover it with parchment paper, and then replace the ring. Cut the excess off from around the outside and voila! Wrap the bottom in a little foil to catch any batter that manages to escape and then set aside.
In a medium saucepan, heat the whipping cream over low heat. This takes a little while, but remember that you put your big-girl panties on and relax. No one wants burned or curdled cream in their cake. Something tells me that might slightly ruin the awesomeness. Once your cream is fairly hot, whisk the chocolate chips in a handful at a time. Before you know it, you will have a nice thick chocolate sauce. Add the butter in pieces, making sure each piece is entirely melted before adding the next. Finally, add the vanilla extract (or think outside the box, and use a different flavor!) and whisk until glossy and smooth. Remove from heat.
In a stand mixer with a wire whisk attachment, beat the eggs, brown sugar, and salt on medium speed until doubled in volume, approximately 3-4 minutes. Then, slowly add the chocolate mix. Once thoroughly combined, pour batter into prepared cake pan. Bake for one hour. The center may look slightly underdone, but that’s okay. Cool on a wire rack. Once cake has come to room temperature, cover and refrigerate overnight.
When you’re ready to serve it, remove the cake from the fridge and let it sit out for a few minutes to give it the perfect texture. Use a knife or spatula to loosen the cake from the edge of the pan and remove the ring. Sift with cocoa powder. Place base and all on a cake stand and serve with fresh berries if desired!
Big thanks to the Gluten Free Goddess for this amazing recipe. Check out her site for more awesomeness!