You know those days when you look in the pantry and all you can see with your craving eyes is chocolate? I know it’s not just me, come on guys. For those days, the best thing I can suggest is a mostly chocolate cake. With chocolate ganache icing, and I guess some berries to make it “healthy”. This Fudgy Chocoholic Cake is that cake! Phew! Glad we solved that issue. Seriously though, this cake is so chocolatey. (Also it happens to be gluten free!)Jump to Recipe
Personally, during this quarantine I’ve been feeling even more of a desire to eat chocolate than I normally do. And remember I literally make chocolate for a living. So you know it’s serious. Talking with other people though, I’ve realised I’m not alone. Now I’m not saying that it’s a good idea to go nuts and eat handfuls of melted chocolate, while sitting on the floor in your PJs. But a little bit everyday is okay, and might actually make you feel better. So cake!
Why is it Gluten Free?
Though I do actually enjoy making yummy gluten free recipes, this is coincidental. Sure it’s good for my gut and it would mean my sister in-law could eat it. (If she was here, which she isn’t #socialdistancing.) But honestly, removing the flour just makes this chocolate cake super gooey and fudgy. It means that the structure of the cake relies on the eggs, the sugar, and the chocolate. Amazing. So now you have a dessert option for when you’re gluten free friend asks you to make a chocolate cake for their birthday.
A Serious Amount of Chocolate
I’m really not kidding when I say there’s a huge amount of chocolate in this chocolate cake. I was really, really craving a fudgy, chocolate mound of delicious. And this is the result. There’s 300g of chocolate in the cake, which is just under 2 cups. Then on top of that there’s nearly another 2 cups in the icing. So don’t be alarmed, and just embrace your inner chocolate fanatic. And maybe keep a refreshing glass of milk nearby. If you’re out of chocolate chips, and can’t justify putting grocery store workers at risk just to drown yourself in chocolate, Hummingbird sells big 300g chunks of chocolate and will mail them right to your house. (Yeah, yeah, shameless plug for my workplace, but come on! Support Local! PS. we love you)
Alright, so technically I’m not including this as one of my quarantine recipes, but that doesn’t mean you should go on a try it anyways! But if you’re looking for some simple recipes with basic pantry staples then follow along here and on Instagram for all of the quarantine recipes to come. Or check out a few that are already up! How about this delicious Rice & Lentil Salad? Or an oldy but a goody this No Knead Bread! Now, on to the cake!!
Fudgy Chocoholic Cake
- 300 g Chocolate, chopped about 1 3/4cups
- 100 g Butter 7 Tbsps
- 1 Tbsp Instant Coffee
- 1/4 tsp Salt
- 150 g Sugar 1 cup + 2 Tbsps
- 6 Eggs
- 1/2 cup Cocoa Powder
Whipped Ganache Icing
- 180 g Chocolate, chopped 1 cup + 2 Tbsps
- 200 ml Whipping Cream
- 1/2 cup Soft Butter
- 1/4 cup Toasted, Peeled, and Chopped Hazelnuts
- 1/4 cup Toasted, Slivered Almonds
- Fresh Berries of your choice
- Heat your oven to 350F. Grease and line a 10" round cake tin. Set aside.
- Melt the chocolate, butter, coffee, and salt in a bowl placed over a pot of water on medium low heat. Once melted fully, allow to cool slightly.
- Once the chocolate is nearly melted, continue the rest of the batter. In a large bowl, whip (with handheld beaters or in a stand mixer) the eggs and the sugar until fluffy, pale, and doubled in volume.
- While still whipping, slowly add the melted chocolate mix into the egg mix. Finish mixing it in by folding with a spatula.
- Sift the cocoa into the batter and fold in to combine fully.
- Pour the batter into your prepared cake tin. Bake in the center of the oven for 30-35 minutes or until a skewer inserted in the center comes out with only a few moist crumbs. Allow to cool slightly in the pan before turning out onto a wire rack. Cool fully before icing.
Whipped Ganache Icing
- Chop up the chocolate into small pieces and place in a bowl.
- Heat the cream gently over medium low heat until just about to boil. Pour the hot cream over the chocolate, stir once then let it sit for 3-4 minutes. Stir until fully melted and combined.
- Allow the ganache to cool to nearly room temperature, then stir in the soft butter.
- Let the ganache continue to set at room temperature until it get quite thick (think peanut butter thickness). Then whip using handheld beaters until pale and fluffy.
- Frost your cake immediately, and top with nuts and berries. This cake is best enjoyed at room temperature, so remove from the fridge a good hour before serving it. Store, covered in the fridge for up to 10 days.