I’ve been a bit scarce the past few weeks. In a bit I’ll be posting why… had a succession of pity parties for myself lately. But more on that later. This post is all about yum-tastic gluten-free chocolate cake.
I have 5 younger sisters. 3 of us live in the same town, 2 live about 4 hours away, and one lives way up in Alaska. That sister is here visiting with one of her kiddos for a few days and last night we had one of our big family meals here at my house. The meal was made according to AK sister’s request: chicken strips, hush puppies, and whoopie pies.
Gluten-free flour isn’t the cheapest thing in the world and as I was faced with using quite a few cups to make the whoopie pies (when I’m the only person who *has* to be GF) I hit upon an idea – a whoopie pie cake. Less flour and just as yum. Traditional whoopie pies are a bit dryer and flakier than a cake but I figured it wouldn’t matter. Chocolate cake with whoopie pie filling would be fab. And it was.
I pulled out an old recipe I’ve had for a dark chocolate cake and decided to give it a whirl. Oh my holy tastebuds. So freaking delish!! Rich, dense, deep chocolate. Moist and cakey and absolutely no way you’d know this was gluten-free. And best of all, it used about 1/2 the flour I would have making a double batch of whoopie. Pies, that is. haha.
No frosting on this cake – just the whoopie pie filling (which is basically 4 ingredients: shortening, powdered sugar, marshmallow fluff, vanilla). Everything that is so very bad for you and yet so amazingly yummy, you just don’t care. Even with being a triple decker cake – there were 12 people here and the slice pictured at the top is all that is left. The rest was sucked down in record time.
This recipe will be my new go-to choco cake for the future. Next time I’ll try cupcakes and see how those turn out. Should be just as delicious and moist as the cake, I’d imagine.
Best EVER Gluten-Free Chocolate Cake makes 3 layers of delicious goodness
2 cups boiling water
1 cup dark cocoa powder
2 3/4 cup gluten-free flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
2 1/4 cups sugar
1 tbl vanilla
Pour boiling water over cocoa powder and stir until well blended. Set aside to cool.
Heat oven to 350F and grease 3 cake pans.
In large mixing bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Add remaining ingredients (including cooled cocoa mixture) and mix until well blended.
Pour into cake pans and bake for 25-30 minutes or until top springs back when lightly touched. Remove from oven and let cool completely before removing from pans.
Frost as desired and enjoy! Want to fill with whoopie pie filling? Recipe can be found here .