This gluten free chocolate cake is going to have everyone begging for more. And you won’t mind because it’s just so easy to make.
I belong to a cake club. Yes, that’s where we get together and eat cake and drink wine. It’s WAAAAAAYYYYY better than any book club. I love it because no one tries to outdo anyone else and however your cake comes out is what you bring. No judgement. Since I’m not a big baker, I try to go with simpler cakes and this chocolate cake is one of the simplest. This chocolate cake recipe came from one of my old back issues of Bon Appetit.
It’s a flourless chocolate cake, which I’ve made a version of before, but this one’s different. Yep, it’s rich and chocolatey but the top rises and cracks then sinks when you take it out of the oven. Usually, that’s not something you want to have happen to a cake, but that’s kinda the point to this chocolate cake.
Once the cake has cooled, you spoon a rich and creamy topping into that sunken area. Mmmmmmm….cream and chocolate. Is there anything better? Why yes there is. I crushed up a bunch of peppermint candy canes to sprinkle on top of that cream. It’s just enough mint to give that chocolate cake something to cut through all the richness.
A little hint: sprinkle the crushed candy canes over the cream just before serving, otherwise they melt onto the cream and it doesn’t look quite as pretty.
- ½ cup (1 stick) unsalted butter, cut into 1" pieces, plus more, room temperature, for pan
- ¾ cup plus 2 tablespoons sugar, divided, plus more for pan
- 10 ounces semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped
- 2 tablespoons vegetable oil
- 6 large eggs
- 2 tablespoons natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 1 cup chilled heavy cream
- ½ cup mascarpone (see Notes)
- 3 tablespoons powdered sugar
- 5 candy canes, crushed
- Preheat oven to 350 degrees Fahrenheit.
- Lightly butter a 9" springform pan and dust with granulated sugar. Tap out the excess sugar.
- Add chocolate, oil, and ½ cup butter to a large heatproof bowl. Set bowl over a saucepan of simmering water and heat, stirring often, until melted. Make sure that the water does NOT touch the bottom of the bowl. Remove bowl from saucepan and set aside.
- Separate 4 eggs, with the whites and yolks in separate bowls. Add cocoa powder, vanilla, salt, ¼ cup sugar, and remaining 2 eggs to the bowl with the yolks and whisk until mixture is smooth. Slowly whisk yolk mixture into chocolate mixture. Make sure mixture is thoroughly blended together.
- Using an electric mixer on high speed, beat egg whites until frothy. While the mixer is running, slowly beat in ½ cup sugar; beat until firm peaks form. (Firm peaks occur when you lift the beater out of the mixture and a peak forms that doesn't bend.)
- Gently fold half the egg whites into the chocolate mixture then add the remaining egg whites, folding just until incorporated between additions. Scrape the batter into the prepared springform pan. Smooth top and sprinkle with the remaining 2 tablespoons of sugar.
- Bake for 35-45 minutes, until top is puffed and starting to crack and cake is pulling away from edges of the pan. Transfer to a wire rack and let cake cool completely in pan (cake will sink in the center and crack further as it cools).
- Use an electric mixer on medium high speed to beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form.
- Remove sides of springform pan from cake. Mound whipped cream mixture in center of cake.
- Top with candy cane sprinkles just before serving.
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