So my friend Becky has a birthday this week (Thursday, so head over there and wish her a good one!), and our game night group had a little celebration in her honor on Saturday. Since one of the couples in our group is gluten-free, I decided to bake a gluten-free cake for the gathering. And, since I've kind of mastered gluten-free cake mixes (thanks to Pamela!), I decided to branch out and try my hand at a gluten-free cake from scratch. That said, I've not worked up the courage to get into the various non-gluten flours, and decided instead to bake a flourless chocolate cake.
Whole Foods recipe for the cake and Gluten Free Mommy's recipe for the frosting. Below, I've listed the recipes and instructions for both (how I did them) along with pictures! Believe me when I tell you that this was an incredibly easy, incredibly delicious cake to make. If you are looking for a gluten-free option, or just a fabulously rich chocolate cake, I definitely recommend this one!
Cake (from Whole Foods)--Note that this recipe is for one 8 inch layer. I mixed the batter for each layer seperately.
8 oz. bittersweet chocolate
1 cup (2 sticks) unsalted butter
1 1/4 cup sugar
1 cup unsweetened cocoa powder, sifted
Prepared cake pan: Cut a piece of waxed paper to the size of your cake pan. Place circle in the bottom of pan and Pam (or some other cooking spray) the entire pan. Whole Foods recommended a springform pan, but I just used a regular cake 8 inch round cake pan and it was fine.
Pour batter into prepared cake pan.
2 cups heavy cream
6 tablespoons confectioners sugar