With Christmas approaching I thought
I would share another great dessert with you.
I made this cake for my MIL, Roxy's Birthday.
It was a huge hit and we will be making it again for Christmas.
I must warn you, this cake is very rich and is
something you might want to eat in slivers.
Plus, this way it will last much longer!
Isn't it so pretty?
~ ~ ~ ~ ~ ~ ~ ~
I hope you all are having a great December.
It seems to be zipping by rather quickly.
I'm having a hard time this year with getting into the season
but, I'm getting there...slowly.
My tree and some decorations are up,
been doing some shopping
and I do need to get baking!
My hubby thinks it's because I am the adult now
and not a child with excitement lingering...
Maybe this week, I'll get some motivation to get started...
Do you ever feel this way? Or is it just me?
Okay, enough about me...
Who here would like to try this delicious cake recipe?
Did I mention it's Gluten Free??
Well, if you raised your hand, then here you go!
WHOLE FOODS DECADENT CHOCOLATE CAKE
12 ounces bittersweet chocolate chips
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cup sugar
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon pure vanilla extract
Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick
cooking spray, then line the bottom with a circle of parchment paper.
Spray the paper with cooking spray, too, then set the pan aside.
Place two-thirds (8 ounces) of the chocolate
and 1 cup (2 sticks) of the butter in a medium
saucepan over medium low heat.
Stirring often, melt chocolate with butter
until completely blended.
Remove from heat and transfer to a large bowl.
(Alternatively, you may use your microwave to
melt the butter with the chocolate, if desired).
Add sugar and mix well. Add eggs one at a time,
whisking well after each addition.
Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes,
or until cake has risen and top has formed a thin crust.
The cake should be just firm in the center when done.
Cool for 10 minutes, then invert onto a plate,
removing sides of springform pan.
Remove and discard parchment paper
and set cake aside to cool completely.
Meanwhile, make the chocolate glaze.
Melt remaining 4 ounces chocolate and 3 tablespoons butter
in a small saucepan over medium low heat, stirring until smooth.
Remove from heat, then stir in milk, honey and vanilla.
Set aside to cool slightly.
When cake has cooled, pour glaze onto the center.
Using a spatula or the back of a spoon,
very gently smooth glaze along the top and sides of the cake.
Chill cake, uncovered, for 30 to 60 minutes before
serving to set the glaze and make the cake easier to slice.
Note from me:
* ONCE CHILLED, I SLICED THE CAKE AND
THEN LIGHTLY COVERED AND CHILLED OVER NIGHT BEFORE SERVING*
Enjoy your week!
Hugs & Blessings,