"No-way," as in, "No way, we're having chocolate cake for dessert!" "No-way," as in, "No way, this is gluten free?!" "No-way," as in, "No way, this is dairy free too!?!" "No-way," as in, "No way, this is a gluten free/dairy free chocolate cake!?!?!" I know...that's a lot of "no ways." ...sorry about that...
Is it just me? Or does it seems like every time someone wants a gluten free chocolate cake, they go for your "flourless chocolate cake." You know, the kind that's been blasted with thousands of eggs.
Don't get me wrong, eggs are great. A couple yolks add richness to crusts, custards become magnificent, and souffles are fluffy, and the world just goes round with eggs.
But sometimes, I'm not in the mood for something that's extremely rich. Something that uses a dozen eggs in order to make only an eight inch round. I feel like, if I'm going to eat something with that many eggs it should be a four layer cake or a decadent souffle. Take your pick.
As my little sister would say, "You dig?" Do understand where I'm comin from? I feel like I should spread the dozen eggs out. I just don't do twelve eggs for one eight inch round... I'm not for that.
Also considering the fact that the cake doesn't actually rise... Its because it becomes more of a custard. Since ya know, its been pumped with all those eggs.
I'm not bein a hater! I promise. I ain't hatin on egg blasted cakes. I know it sounds like it. But believe me. I'm not. Have you ever tasted an egg blasted cake????? That, my friend, is what I call moist, delectable, smooth, rich, enjoy every bite, goodness on a fork. With a dollop of creme fraiche and glazed mixed berries with a dash of cinnamon on top. Mmm. I'll eventually make it just to prove to you that I'm not hatin on flourless chocolate cake.
Ok, I apologize. I'm done fussing. But there's a point to all of this, I promise.
Here's my question: Why make a flourless chocolate cake, when you can make a GF DF chocolate cake? I mean, think about it. Really, why? "I don't have a recipe for GF DF chocolate cake," you may sadly say.
Well...BAM!!!!! Here it is ;-).
(This is all that was left after the barbecue...the camera died before I could take one of the whole cake)
I'm sorry, I don't mean to seem egotistical or anything, but uh, this cake is off the chain...if i say so myself :-). Gluten Lovers, here's the original, http://www.recipes4chocolatecake.com/layer/tlcc.htm, but my family and friends couldn't tell the difference. I went to a barbecue today. Everyone loved it :-). Yes to success!!! I was the only one that made something. Mine was the only one that was absolutely demolished. Nothing is better than a complement like that :-). *For a Mexican Chocolate Cake incorporate a tbsp of cinnamon to dry ingredients.
No-Way Chocolate Cake
-3 cup Bob's Redmill All-Purposed Flour
-1 1/2 tsp Xanthan Gum
-1 1/2 Salt
-3/4 tsp Baking Powder
-1 1/2 tsp Baking Soda
-2 2/3 White Sugar
-1 cup & 2 tbsp Cocoa Power
-1 cup & 2 tbsp Water
-1 cup & 2 tbsp Canola Oil
-4 or 5 large Eggs
-3/4 cup Water
-1 tbsp Vanilla Extract
Frosting
-1 box Powder Sugar
-3/4 cup Cocoa
-1 tbsp Vanilla
-2 tbsp Almond Milk
-1 1/2 cup Earth Balance (room temperature)
Preheat oven to 350F. Combine flour, xanthan gum, salt, baking powder, baking soda, sugar, and cocoa. In a separate bowl combine oil and water. Whisk in eggs, 3/4 cup water, and vanilla. Slowly combine flour mixture with egg mixture. Pour into greased two ten inch or two eight inch pans. For an eight inch pan bake 45 min or until an inserted toothpick comes out clean. For a ten inch pan, 35 min.
In a bowl first add butter, cocoa, powder sugar, and then vanilla and almond milk. Blend until smooth. Bon Appetit!