This incredible Fudgy Chocolate Cake is like a great big grown-up brownie.
While this can’t be said to be healthy, it IS gluten free, so makes for a wonderful treat for people with that dietary restriction.
It also keeps very well. I sliced it up and kept pieces stored in the fridge for over a week. They never dried out or lost flavor.
Even better, this cake can be frozen to last longer. Freeze slices on waxed paper and keep stored in a plastic container or freezer bag. Defrost in fridge when you want to indulge!
This cake is delicious by itself, but you could easily dress it up with fresh strawberries, cherries, or raspberries, and/or a scoop of vanilla ice cream–all of which are gluten-free as well, of course.
Modified from Allrecipes Magazine February/March 2015.
Bready or Not: Fudgy Chocolate Gluten-Free Cake
Ingredients
- 1/2 cup cocoa powder sifted, plus more to dust pan
- 4 ounces semisweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup white sugar
- 3 eggs beaten
- 1 teaspoon vanilla extract
- confectioners' sugar for top, optional
Instructions
- Preheat oven at 300-degrees. Cut parchment to fit in the bottom of an 8-inch cake pan. Grease pan. Set parchment inside. Grease again. Dust paper and sides of pan with cocoa.
- In a large microwave-safe bowl, heat chocolate and butter in short bursts, stirring well between each pass, until smooth. Stir in cocoa powder followed by sugar, eggs, and vanilla. Pour into prepared pan.
- Bake about 40 minutes, until cake begins to pull away from the sides of the pan; a toothpick inserted in the center should come out just slightly wet. Cool in pan for 20 minutes, then invert onto a rack. Remove the parchment, then invert again onto a plate to cool for at least an hour before cutting. Sprinkle with confectioners' sugar, if desired.
- Keep cake covered by plastic wrap in fridge; keeps well as long as a week. Cake can be sliced and frozen for later enjoyment.
- OM NOM NOM!
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