Thursday, June 4, 2009

Gooey Chocolate Cake Recipe

Gluten free recipes: These recipes are gluten free, in that I use certain gluten-free ingredients that you likely already have in your cupboard in the gluten-filled form (soy sauce, chocolate cake mix, etc.). If you are on a gluten-free diet, I encourage you to check this page often for fun meal ideas and check the archive for more! If you are not gluten-free, I guarantee you that these recipes are delicious and worth trying and you can easily substitute gluten-filled ingredients when needed! I am the only gluten-free person I know, so I feed “regular” people on a daily basis and these recipes are all approved by them!

Gooey Chocolate Cake Recipe:
This recipe creates a chocolate cake with a twist, a gooey, dark chocolate center that melts in your mouth!
Grocery List
  • Gluten-free chocolate cake mix (and anything you need to make this cake: eggs, oil)
  • 1 pint heavy whipping cream
  • 1/2 bar 60% cocoa bittersweet chocolate baking bar (use semisweet if you do not prefer dark chocolate)
  • Raspberries for topping
  • Dash of powder sugar
  • Dash of sugar
  • Dash of vanilla
  1. Using a double boiler (I use a regular pot with an inch of water in the bottom and a metal bowl on top of it), melt chocolate with 1/4 cup heavy whipping cream, whisk to blend.
  2. Refrigerate chocolate until firm, approximately 2 hours
  3. Roll cold chocolate into 6 balls
  4. Prepare cake mix according to recipe on box
  5. Pour chocolate cake mix into small remekin containers, place a chocolate ball in the center of each
  6. Cook according to recipe on chocolate cake mix (I throw these on a pan in the oven so I don't have to dig in the oven for six separate bowls.)
  7. Whip the remaining whipping cream with your electric mixer, add a dash of sugar and vanilla to taste
  8. Serve: Turn remekin upside-down on a plate to release cake. Top with powder sugar, raspberries, and whipped cream.

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