This is such a decadent chocolate cake. I have been making this cake for over a decade. It is always a huge hit with gluten lovers and haters. Most people don’t even know that it is gluten free.
1/2 cup sugar
1 T. cocoa powder
2 tsp. vanilla
1 1/4 cup chocolate chips
1 cup unsalted butter
The higher quality of chocolate and butter you use in this recipe the better the cake will taste. I prefer Ghirardelli semi- sweet chocolate and Challenge or Land O’ Lakes butter.
After you gather all of your ingredients pre-heat your oven to 325 degrees.
First lightly grease a 10 inch springform pan (cheesecake pan). Next cut parchment paper the size of your pan and then lay the parchment on the bottom. Spray the pan with grease again. Then wrap the bottom and sides of the pan with aluminum foil. This will prevent the batter from leaking out all over your oven while cooking. It only took one messy oven for me to learn this valuable lesson.
Now you are going to put the chocolate chips and butter into a microwave safe bowl. Melt for 30 second intervals, stirring in-between. Once completely melted and combined set aside. Then beat all of the remaining ingredients together for 1 1/2 minutes. Slowly drizzle in your melted chocolate while you continue to mix at medium speed.
Once you have everything mixed together pour into your springform pan. Place the pan on a baking sheet and put both in your pre-heated oven for 35-40 minutes or until set. Remove from the oven and let cool for 20 minutes. Don’t freak out when you return to check on your cake. The cake will decrease in size by about half. Remove the foil and the ring around the pan. When the cake is completely cooled invert it on to a cake plate removing the remaining part of the springform pan and parchment paper. Lightly dust with cocoa powder and add a cluster of fresh raspberries to the top. Voila! Now you have a decadent gluten free dessert to please the masses.