This cake is OVERLOADED with divine CHOCOLATE and melt in your mouth goodness. And like most recipes on gf and me, it’s surprisingly easy to make.
Don’t be surprised if the neighbours come calling when it’s in the oven. It smells THAT good!
What you’ll need:
4 ounces unsweetened gluten free chocolate
TIP: The better the chocolate, the better the end result, but even something readily available like Baker’s Unsweetened Chocolate makes a great end product
1/2 cup butter or margarine
1 cup brown sugar
1/2 cup cocoa powder
What you’ll do:
Preheat oven to 375 degrees and lightly grease an 8 x 8 cake pan or muffin tin.
Break chocolate into pieces and, along with the butter, place in a double boiler or in a pan on the melt setting on your stove top. Heat until melted, stirring often.
Remove from heat and whisk sugar into chocolate mixture.
Add eggs one at a time and whisk well after each one. I like to do this step with my electric mixer.
Sift cocoa into mixture and whisk just until combined.
Pour into pan and bake for 20 to 25 minutes. You want the top to form a thin crust. For mini-muffins, pour into greased or lined muffin tin and bake for 5-8 minutes. Regular muffins will take 18 – 20 minutes.
TIP: Over baking will make this cake slightly dry- but it still tastes just as good!
This cake is great on its own or you can top it with your own GF frosting (or try Duncan Hines Creamy Home Style Chocolate Icing – labelled Gluten free at the time of this posting). The cake also goes wonderfully with a scoop of luxurious vanilla ice cream. And unlike many gluten free baked items that have a very short shelf life, the sinful chocolate mousse cake actually tastes even better the next day.
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