To go along with my post about Cameo’s surprise 40th birthday party, I have to take a moment to reflect on the gluten free chocolate cake I made. I am not well-versed in gluten free recipes. The few I have tried have been epic fails, so I as so nervous about making a cake for the party. I searched high and low for an easy to execute, trusted recipe and I finally found one on Sally’s Baking Addiction. Her Flourless Chocolate Cake with Mocha Whipped Cream Frosting looked manageable, while at the same time sounded delicious!
My advice to anyone attempting this recipe is to read it all the way through before starting on the cake! Sally has some great tips and tricks to make sure that the cake is not too dense and stays moist (like a water-bath in the oven!) by reading it through and prepping is key!
I doubled the recipe for the cake and made it a double layer since we were having over 8 people at the party. In all honesty, I probably didn’t have to do this since the cake is so rich and everyone was good with just a little bit. But, I thought it looked so pretty as a double layered cake!
The whipped cream frosting was the key to the cake – a light frosting that cut through some of the richness of the cake and added a nice touch of coffee. I loved this frosting!!! Using the espresso powder and cocoa powder was so easy and it really elevated the flavor.
I was so happy with the way the cake came out, and I am now officially over my fear of gluten free desserts!