Gluten Free Deep Chocolate Cake


Deep-Chocolate-Cake-Butter-Nutrition

 

I love chocolate cake but here is a chocolate cake recipe that is gluten free and can be enjoyed by all. If uses simple syrup that is easier to digest than granulated sugar and I use organic cocoa butter and organic chocolate chips.

Ingredients

  • 1/2 cup coconut flour
  • 3/4 cup cacao powder
  • 6 eggs
  • ¼ cup honey
  • ½ cup simple syrup
  • ¼ cup cocoa butter (melted)
  • 2 tsp vanilla
  • 2 tb gelatin collagen hydrolysate. I use kosher beef one.
  • ¼ cup chocolate chips
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup butter (room temp- soft)
  • ½ cup cocoa butter
  • 1 tsp vanilla
  • 1/2 cup honey

Buttercream Frosting:

  • ½ cup butter (room temp- soft)
  • ½ cup cocoa butter
  • 1 tsp vanilla
  • 1/2 cup honey

Instruction:

  1. In a bowl mix together coconut flour, cocoa powder, gelatin, salt & baking soda.
  2. Melt cocoa butter & honey over low heat. Add vanilla & simple syrup, and then pour and mix with flour mixture (the simple syrup is made from bringing 1.5 cups cane sugar and cup water to a boil, and then let dissolve and cool).
  3. In a separate bowl crack eggs and beat using a fork.
  4. Add eggs to batter and stir. Then add the chocolate chips. Batter may appear slightly thin but will thicken slightly.
  5. Grease springform pan with butter, or desired baking pan. This recipe makes approximately 1 layer.
  6. Bake at 350 degrees for about 28-32 minutes or until a toothpick comes out clean.
  7. If making a layer cake, make sure to trim each layer to ensure they are flat and stackable.
  8. Melt cocoa butter ever so slightly (just liquid, not hot or warm). Add room temperature butter, honey and vanilla.
  9. Mix with a hand mixer until combined. If the frosting won’t set up nicely, it’s probably too warm. Let cool for a few minutes in the fridge and try whipping again.
  10. Frost as desired.

For Buttercream Frosting:

  1. Melt cocoa butter ever so slightly (just liquid, not hot or warm). Add room temperature butter, honey and vanilla.
  2. Mix with a hand mixer until combined. If the frosting won’t set up nicely, it’s probably too warm. Let cool for a few minutes in the fridge and try whipping again.
  3. Frost as desired. Enjoy
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