One of the girls at work is always getting upset when I bring in different delicious sweets every week because she is gluten intolerant and can’t enjoy any of it. So that she didn’t feel left out or unloved any longer, I told her to find a gluten-free recipe that I could make for her and everyone else to enjoy. Whilst searching for recipes, we came across the Gluten Free Goddess blog. My colleague was almost wetting herself with excitement over all the recipes on this blog.
She decided to go for the most decadent looking cake she could find, the Dark Goddess Cake. The cake is so dense and so fudgy, that it almost doesn’t taste like a cake. In fact, it was still so fudge-like after the designated 50 minutes, that I baked it for another 25 minutes and it was still quite soft and chewy inside.
Making this cake stressed me out a little bit! I was foolishly duped in the supermarket by what I thought was a giant block of cooking chocolate. Great, I thought, this saves me having to buy three smaller blocks! It turned out to be a block of chocolate that is meant to be melted to make chocolate icing. It had quite a low chocolate content, so was not going to be able to do the job in this case. It did make the decision easier as to what to put on top of the cake when it was finished! As there was no way I could disappoint my colleague on Monday morning, I braved the pouring rain and ran down to the little corner shop and stocked up on some proper chocolate.
The recipe called for almond flour, but my local supermarket has a very poor selection of anything (their herbs and spices section is absolutely atrocious; if I had any other choices nearby, I would boycott it!), so I substituted this with regular gluten-free flour, which seemed to work fine.
The recipe began by melting the chocolate and butter together in a water bath on the stove, followed by beating the 7 eggs (I had problems with a many egged recipe before, but this one turned out much better than that disaster!) until frothy, then adding sugar.
I kept going back and forth between the eggs and the chocolate-butter mixture, to keep it smooth and runny. Half of the chocolate-butter mixture is added to the egg mixture and beaten with an electric mixer, then the rest added and mixed in with a wooden spoon.
Vanilla extract is mixed in, then the cocoa powder and finally gluten-free flour is sifted in and mixed until just combined. Pop it in the oven for about 60-70 minutes, depending on the consistency you prefer, and allow to cool in the pan, whilst resisting the temptation to take a massive bite out of it! Mine sunk and cracked a fair bit after I took it out from the oven, so it could’ve stayed in for even longer, but it didn’t take away from the deliciousness, so not to worry!
My gluten intolerant colleague loved the cake and it’s heavy, fudgy texture. Better yet, all my non-gluten intolerant colleagues loved the cake as well and said that if they hadn’t known it was gluten-free, they wouldn’t have had a clue. It sure seems that gluten-free products have come a long way from the cardboard, tasteless products that I’ve heard about.
Gluten-Free Dark Chocolate Goddess Cake
Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes
350g dark chocolate, chopped
170g butter, chopped
1 tbsp vanilla extract
1 cup brown sugar, tightly packed
½ cup caster sugar
¼ cup cocoa powder
½ cup gluten-free flour
- Preheat oven to 180ºC/350ºF/Gas Mark 4. Line the base of a 23.5cm spring form pan with baking paper and butter the paper.
- Melt chocolate and butter together in a water bath over a medium heat on the stove (put chocolate and butter in a medium saucepan, then put that saucepan into a larger saucepan filled halfway with water). Stir continuously until the chocolate and butter are completely melted. Set aside and stir regularly to keep smooth and runny.
- Beat the eggs using an electric mixer until they have changed colour and consistency. Add sugar and beat again, until mixture has thickened. Pour in half the chocolate-butter mixture and beat on a low setting. Add the remaining chocolate-butter mixture and, using a wooden spoon, mix well.
- Add vanilla, then sift cocoa and gluten-free flour into the batter. Mix until just combined.
- Pour batter into prepared pan. Bake for approx. 60-70 minutes, until an inserted skewer comes out relatively clean. Allow cake to cool in the pan, then remove and decorate with icing sugar/chocolate icing/strawberries and cream.
Recipe from Gluten Free Goddess, rewritten with permission.