I've baked various versions of this cake a few times now. I found the recipe in Chatelaine magazine, but I did make some changes to make it a little less "gluten free" in taste and texture. You should definitely give this one a shot if you need to bake something chocolatey, delicious, and gluten free!
Chocolate Cake - makes one 9" cake
1 cup milk, at room temp
2 tablespoons instant coffee granules
2 eggs, lightly beaten
3/4 cup sugar
1/3 cup vegetable oil
2 teaspoons vanilla
1/2 cup gluten free all purpose flour (I used Bob's Red Mill)
1/2 cup almond meal
1 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon guar gum (can find in specialty food stores and it's cheap!)
1/2 teaspoon salt
1 cup 33% cream (whipping cream)
110 g unsweetened chocolate, finely chopped
2 tablespoons honey
To make cake:
Preheat oven to 350f/180c. Lightly spray a 9 inch round cake pan with oil. You can also use a 10" bundt pan, but I don't have one of those ;)
Whisk together milk and coffee in a large bowl, until coffee has completely dissolved. Whisk in eggs, sugar, oil and vanilla. In a medium bowl, whisk flour, cocoa, almond meal, baking powder, baking soda, and guar gum, then add to milk mixture. Whisk well. Scrape batter into prepared pan. Bake in centre of oven until a skewer, inserted in centre, comes out clean, about 25- 30 minutes. Allow cake to cool in pan, completely, on a wire rack before inverting onto a cake plate.
To make glaze:
Heat cream in a small saucepan until almost comes to a boil. Add chocolate and stir until just melted. Stir in honey. Drizzle over top of cake. Enjoy!
If you make this cake, I'd love to know what you think. I love it. Another good thing is that it's pretty high in protein and fibre, due to the flour mix. ;)
That's it for now. Hope your week is off to a good start!