Recipe #19: Intense Chocolate Cake
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We had a little birthday get together for my husband this past Saturday night. I attempted to make him a cake that ended up overflowing in the oven like a volcano (more on that later). So I ended up making him the buttery cupcakes which I knew were amazing along with vanilla buttercream frosting. We also had another friend coming over who just celebrated her birthday a few days prior and she can't eat gluten so I thumbed through the dahlia bakery cookbook and found this gluten free cake.
I haven't baked anything like this before (not just because there is no flour) but because it sits in a water bath when you bake it. I was sure the cake would turnout to be a flop based on the technique and the fact that I was making this Saturday morning before taking my husband out to a lunch and movie for his bday. My backup plan was to run up to the met market and pick up a cake if this didn't turnout.
Oh and I forgot to mention I finally got my KitchenAid!! What a world of difference it makes. For this recipe you have to whip up egg whites for about 5 minutes so I was able to wash some dishes while the mixer just went to town. So awesome!
Warning: if you plan to make this you will need most the day. Making the recipe and baking the cake doesn't take much time but once it's baked you let it sit in the water bath for about an hour and then you let it sit on a wire rack for another 3 hours.
Then you carefully flip it over onto a plate and it should slide right out (and luckily mine did). Presentation on this can be a little tricky because it's rather flat. So I sprinkled it with some powdered sugar and then sliced it into pieces which made it look a little more appetizing.
The result: a velvety moist cake and packed with chocolate. You would NEVER know this was gluten free. I have tried many gluten free desserts and they are quite dry. Everyone enjoyed a piece of this and I am continuing to enjoy it several days later (and it's still so good). I picture myself making this when my husband goes out of town, renting some chick flicks and eating the entire thing.
You can serve this with whipped cream and I imagine some fresh berries would be a nice compliment. I ended up passing around a bowl of leftover vanilla buttercream from the cupcakes and that was a hit. Enjoy!!
For full recipe see page 288 in the Dahlia Bakery cookbook.
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