Fudgy Gluten Free Chocolate Cake Food

DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE

Steps:

• Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
• Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks until smooth.
• Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
• Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
• Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.

GLUTEN-FREE MOIST CHOCOLATE CAKE

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
• Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
• Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
• Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.

FUDGY GLUTEN FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray 4 medium ramekins with cooking spray; set aside. If microwaving, spray mugs with cooking spray.
• In a medium bowl, whisk together flour, sugar, cocoa powder, and salt until no streaks remain.
• Add in sour cream and 6 tablespoons of vegetable oil, and mix with a spoon until a thick paste forms.
• Mix in cream and vanilla until completely combined.
• Whisk in your remaining 1/4 cup of vegetable oil until thoroughly combined.
• Fold in chocolate chips.
• Scoop an equal amount of batter into each ramekin, using about 1/3 of cup for each cake.
• Bake for 17-20 minutes for a lava cake, or 23-26 minutes for a fully cooked cake. If microwaving, cook for 2-4 minutes in mugs.
• Allow to cool for 5 minutes, and turn the cakes out onto a plate or platter.
• Serve warm with a dusting of powdered sugar, and a scoop of ice cream. Enjoy!

GLUTEN FREE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan. Sift the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a med. bowl. Beat the butter until creamy . Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.
• Since this was truly a no-frills chocolate cake, I made a simple frosting. Feel free to substitute your favorite frosting. This one is not very sweet, but my toddler loved it.
• 5 oz. semi-sweet chocolate.
• 1/2 cup sour cream.
• 1/2 teaspoon vanilla.
• 1-2 Tablespoons whipping cream.
• Directions: Melt chocolate in the microwave or over a double boiler. Let the chocolate cool until warm. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools. Once the cake has cooled, frost the cake. This frosting provided a simple, thin layer of frosting for my no-frills chocolate cake.

FUDGY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease the base of two 8" round cake pans. Line with parchment. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer on med. speed, beat until smooth. Beat 2 minutes Divide batter between pans.
• Bake 20-25 minutes or until toothpick test comes clean. Cool in pans 1 minute Turn out onto racks, peel off parchment, and cool completely.
• For frosting, heat heavy cream just until it comes to a boil. Remove from heat. Add broken semisweet chocolate and stir until melted. Let cool. Chill for 30 mins., then whisk until thickened to a spreadable consistency. Use one third of frosting between layers and rest to frost top and sides of cake. Sprinkle grated white chocolate on top.