Fact: This cake is gluten free. Fact: It doesn’t taste like ass.

I have a dear friend at work who can’t have anything with gluten. That rules out about 95% of all desserts. He (and others) told me how gluten-free desserts taste like sand. Really chalky sand. I started hunting for recipes that didn’t involve a trip to the health food store or xantham gum. Lo and behold I came across this gem by contacting a former colleague who is a supreme baker. It has changed my life. It’s fast, easy, and makes for a nice presentation.

Pardon the incredibly dim and yellowy pictures – blame it on the terrible lighting in my last apartment.

Your ingredients:

1/2 cup plus 2 tablespoons of powdered cocoa

3 eggs

1 stick of butter

3/4 cup of granulated sugar

4 oz (1 standard bar) bittersweet chocolate

1 tablespoon vegetable oil

1 cup of confectioner’s sugar.

These are the ingredients for both the cake and the glaze. I like to pair this with raspberries but I think it would also look lovely with blueberries or halved grapes.

Preheat the oven to 375. Prepare an 8-inch round pan by tracing a circle in parchment or wax paper and placing it in the greased (I use cooking spray) pan. After the paper is in the pan, spray some more cooking spray on it.

Now it’s time to be like MacGyver and make your own double boiler. You’ll use this to melt the butter and chocolate so there is less of a chance of burning them. Use a heat-safe bowl (like my favorites from Williams Sonoma) and place it on top of a pot with about an inch of simmering water.

Cut up a stick of butter and break up the bar of bittersweet chocolate. Stir it continuously until it’s all shiny and melted and delicious looking. Remove the bowl from the pot (careful – it’s HOT) and place on a heat safe surface. Whisk in 3/4 cup of granulated sugar.

Add the three eggs and mix thoroughly. Add 1/2 cup of cocoa powder (sift it if it’s lumpy).

Now THAT is some lumpy batter. I should have sifted the cocoa. Pour into the prepared pan and bake for 22 or 23 minutes (until a crust forms on the top). If you overcook this it will be a hockey puck. DO NOT use a toothpick to test for doneness. Just look for the crust.

Cool it in the pan for 5 minutes and then carefully flip it on to your cake plate. Or, as seen above, a dinner plate when you’re desperate. Cool it completely before applying the glaze. For that reason, I don’t make the glaze until right before I put it on the cake.

To make the glaze, dissolve 2 tablespoons of powdered cocoa in 2 tablespoons of HOT water. Add 1 tablespoon of vegetable oil and stir until combined. Slowly add in 1 cup of confectioner’s sugar. If you find that the frosting is too thick, you can add 1 or 2 teaspoons of hot water. It may take a lot of stirring to get the glaze to the right consistency.

Carefully spread the glaze over the cooled cake and sigh with delight. Depending on the type of fruit you top it with (if you do at all), you may want to wait until right before you serve. I have been using raspberries and they have a tendency to ooze.  Bring this to parties, bring this to work, or eat the whole thing yourself…I won’t judge.

Printable Recipe