BEST CHOCOLATE CAKE

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This is truly the Best Chocolate Cake ever.  A rich chocolate flavour, combined with a hint of orange and a light sweet glaze on top.  A real chocolate lovers paradise!

THE BEST EVER CHOCOLATE CAKE

I wanted to share this delicious chocolate cake recipe with you all today.  My husband, who’s a chocoholic just loves it!  It has a deep rich chocolate flavour due to the dark chocolate. The texture is moist and dense all at the same time, if that makes sense. LOL

The cake is grain free and dairy free.  I added some orange rind and orange juice to the mixture as well as some Cointreau to give it a definite orange boost. I find this compliments the dark chocolate.  Of course, if you’d rather leave the alcohol out that’s perfectly fine.

Then I topped it off with a light orange glaze.

So let’s take a closer look at the ingredients.

INGREDIENTS

The recipe is made with simple ingredients and most should be pantry staples that you probably already have on hand, so there’s really no excuse not to make this delicious chocolate cake, is there!

Dark Chocolate:  This is what gives the cake it’s rich chocolate flavour.  I used Lindt 85% dark chocolate but you can also use any other type of dark chocolate but ensure it is good quality.

Almond Flour:  You can either use store bought or ground the almonds yourself with a coffee grinder or high speed processor which is what I do so that it’s always fresh and it’s cheaper too.

Tapioca Flour:  It’s a great gluten free alternative in baking and it helps add body and texture to gluten free recipes which makes it feel more like a traditional cake recipe.

Pure Fructose:  I used pure organic fructose instead of sugar because I had it on hand but feel free to use coconut sugar

Baking Powder:  to help your cake rise perfectly

Eggs:  Make sure they’re at room temperature for best results

Orange Rind & Juice:  The rind gives any recipe an intense flavour of the citrus fruit you are using and I added the juice instead of adding a vegetable milk

Dairy Free butter:  Have it at room temperature

Cointreau:  Use a liqueur with an orange flavour like Cointreau or Grand Marnier

What makes this Chocolate Cake special?

Using dark chocolate instead of cocoa really makes a huge difference when you want a full flavoured chocolate cake.

A tip for ensuring that your cake turns out well, is to beat the eggs together with the sweetener until the mixture is light in colour, fluffy, thick and creamy. I suggest you use an electric mixer for this.

So enjoy your chocolate cake!  What else are you going to cook this weekend?

Did you make this recipe?

Please leave a comment below, share it, rate it or tag a picture on Instagram @yummyalternatives and hashtag it #yummyalternatives.  I’d really love to see what you make

Print Recipe

Best Chocolate Cake

By Alex – Serves: 6-8

Prep Time: 25 minutes – Cooking Time: 50 minutes

This is truly the Best Chocolate Cake ever. A rich chocolate flavour, combined with a hint of orange and a light sweet glaze on top. A real chocolate lovers paradise!

Ingredients

• 200g (7oz) dark chocolate
• 50g (1.7oz) tapioca flour
• 200g (7oz) almond flour
• 200g (7oz) pure fructose or coconut sugar
• 16g ( ½ oz) baking powder
• 150g (5.3oz) dairy free butter
• Rind of 1 orange
• Juice of ½ an orange
• 5 eggs
• 25g (0.8oz) Cointreau or Grand Marnier
• For the Glaze:
• 112g (4oz) pure fructose
• Orange juice

Instructions

1

In a bowl place half the fructose, the almond flour, tapioca flour, orange rind and baking powder, combine well

2

Grate the dark chocolate and mix together with the other ingredients

3

Melt the dairy free butter, allow to cool slightly then add to the dry ingredients together with the Cointreau and orange juice

4

With an electric mixer, beat the eggs and the rest of the sugar until the mixture becomes fluffy and creamy. Will take about 5-7 minutes

5

Carefully fold the egg mixture into the dry ingredients

6

Grease and line a 24cm (9in) round cake tin with parchment paper

7

Pour the mixture into the cake tin and bake at 170°C/338°F for about 50 minutes or when a skewer comes out clean.

8

Tip: There’s nothing worse than a dry chocolate cake. Every oven is different and cooking times could differ so take the cake out when a skewer comes out mostly clean rather than waiting for it to come out completely dry.

9

For the Glaze:

10

Mix 112g (4oz) powdered fructose (ground in a coffee grinder or high speed processor) adding a tablespoon of orange juice at a time, making the consistency as light or as dense as you like. If you prefer to have a thicker layer of icing on top, then double the dose to 224g (8oz) of powdered fructose and add orange juice accordingly.

11

TIP: If the cake will be served to only adults you might like to substitute the orange juice with the Cointreau, making it a tipsy chocolate cake! LOL

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