Midnight Chocolate Dream (Gluten-Free)
Okay, let's dive into the world of gluten-free deliciousness! I'm absolutely thrilled to share this recipe with you because, honestly, it's a game-changer. It's more than just a dessert; it's a decadent experience that happens to be totally gluten-free. I call it my "Midnight Chocolate Dream." Believe me, this isn't just *good* for being gluten-free; it's simply *good*, period.
I remember the first time I made this. It was a late Friday night, I was craving something intensely chocolate, and feeling a little sorry for myself because so many treats are off-limits with my dietary restrictions. Instead of feeling deprived, I wanted to create something that would make my taste buds sing – and boy did this hit the mark! Now, it's my go-to when I need a little indulgence or when I want to impress a dinner guest (even the non-gluten-free ones). This recipe is about to become a staple for you too, I just know it.
Recipe Card
Ingredients:
- 1 cup (120g) gluten-free all-purpose flour blend
- 1/2 cup (40g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup (240ml) buttermilk
- 1 cup (240ml) hot, strong brewed coffee
- 1 cup (170g) semi-sweet or dark chocolate chips or chunks
Optional Ganache:
- 1 cup (240ml) heavy cream
- 8 oz (225g) semi-sweet or dark chocolate, finely chopped
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Whisk together dry ingredients.
- Combine wet ingredients (except coffee).
- Mix wet into dry until just combined.
- Add buttermilk and hot coffee, mix until smooth.
- Gently fold in chocolate chips or chunks.
- Bake for 30-35 minutes.
- Cool for 20 minutes before frosting (if using) or slicing.
- For Ganache: heat cream, pour over chocolate, whisk and spread over cake.
Instructions
Okay, let's get cooking! This is where the magic happens and trust me, it's easier than you think.
- Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan (or line with parchment paper for easy removal). Gluten-free flours can sometimes stick, so this step is pretty important.
- Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, baking soda, and salt. I always give everything a good whisk to make sure no lumps are hiding.
- Wet Ingredients: In a separate bowl, combine the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Give it a good mix until it's all well combined and slightly lighter in color. Using a hand mixer here can make it easier, but a good old-fashioned whisk works just fine too.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix here; a few streaks of flour are totally okay. Overmixing can lead to a tough result, and we want things light and fluffy!
- Add the Good Stuff: Now it's time for the buttermilk and hot coffee. Add the buttermilk and the hot coffee to the batter, mix on low until smooth –don't be alarmed at the thinner batter – it's suppose to be this way. Be careful when adding the hot coffee it can splash.
- Chocolate Magic: Gently fold in the chocolate chips or chunks.
- Bake : Pour the batter into your prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. Try to keep and eye on it from the 30 minute mark the goal is to not over bake it.
- Cool It: Once baked, let the cake cool in the pan for at least 20 minutes before frosting (if using) or slicing. If you're impatient like me, a good tip is to use a cooling rack to speed up the process.
- Ganache Time (Optional): If you're making the ganache, while the cake cools, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from the heat and pour over the chopped chocolate. Let it sit for a couple of minutes, then whisk until smooth and glossy. Pour the ganache over the cooled cake and spread evenly with a spatula. Let it set for a bit, it will firm up.
Tips & Tricks
- Flavor Boosts: Want a more intense chocolate flavor? Add a teaspoon of espresso powder to the dry ingredients! For a bit of warmth, try adding 1/4 teaspoon of ground cinnamon.
- Nutty Notes: If you're a nut lover, a 1/2 cup of chopped walnuts or pecans can be a great addition. Toasting the nuts before adding them will enhance their flavor.
- Dairy-Free Option: To make this dairy-free, use almond or soy milk instead of buttermilk, and vegan chocolate chips. For the ganache, substitute coconut cream for the heavy cream – it works wonders!
- Presentation: Dust the cake with powdered sugar or sprinkle some extra chocolate shavings on top when serving for an extra little pizzazz.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you choose to frost it, it's best to keep it refrigerated.
This "Midnight Chocolate Dream" is more than just a dessert recipe to me; it's a way to show that gluten-free can be fabulous. It's delicious, satisfying, and so easy to make. So, grab your apron, get into the kitchen, and let's make some magic happen. You are going to love it, I guarantee it! Don't forget to let me know how it turns out, I always love hearing from you. Happy Baking!
0 Comments