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Friday, December 11, 2015

Chew on This | Mexican Hot Chocolate Cake (gluten free)

Happy Friday! Here we are, a third of the way through December already. How does time fly  by so very quickly? Though maybe you don't feel the same. You've handled this holiday season with fortitude and grace. I suppose you're all decorated, shopped, and baked for the holiday, sitting peacefully with a cup of cocoa in front of the fire. Am I right? Yes? No? Well, if you are enjoying that nice warm mug of hot chocolate - more power to you! That is exactly the picture I'm striving for. 

At the end of October I began to carefully plan out our holiday season. With lots of commitments, projects, and a vacation over Thanksgiving on the calendar, I had to be strategic. Lists were made and many lines were cheerfully slashed through a nice portion of items on that list. Yet, I admit, after our glorious trip to the mountains over Thanksgiving, I came home stuck in vacation mode, not really wanting to rally myself to list completion. And truly, this is not a Bah-Humbug moment, this is a "Man, I wish someone else would finish my last bit of present shopping and make me some Christmas cut-out cookies with thick frosting" kind of moment. 

Nevertheless, things will be completed. I have slapped my gumption into a semi-functioning state and have challenged it to finish all present buying and wrapping by Sunday evening. As well, I have informed said gumption that cookie making is a time honored tradition here, so get on it.

We'll see how well gumption responds.


Here's our recipe:

One bite of this creamy, and very rich, gluten free cake will have you purring - yummmmm! The best! The second best part of this cake, it's incredibly quick and easy to whip together and serve. 

Mexican Hot Chocolate Cake (gluten free)

1 C (two sticks) butter
1 C chocolate chips (or and semisweet or dark chocolate, chopped)
6 eggs
2 t vanilla
1 C sugar
1 T instant coffee
1/2 t salt
1 C cocoa powder
1 t cinnamon
1/2 t cayenne pepper

Preheat your oven to 350℉. Lightly grease a 9" spring form pan.

To start, place your butter into a microwave safe bowl. Heat butter until melted. Pour your chocolate into the butter and allow to sit until chocolate becomes soft. Stir until chocolate is melted. If chocolate doesn't melt completely, place the bowl back into the microwave and heat and stir, on high, in 20 second intervals, until chocolate is melted. Set aside to cool a bit while you combine your other ingredients.

    In a separate large bowl, lightly beat your eggs and vanilla together. Stir in your sugar, coffee, and salt. Into this same bowl, sift in your cocoa powder, cinnamon, and cayenne. Stir to combine.
    Now, gently pour and whisk your melted chocolate into your dry ingredients. Whisk gently to incorporate all ingredients thoroughly. Pour the batter into your prepared pan and place into the oven for 25-30 minutes. You know the cake is done when the edges of the cake just begin to pull away from the pan and the cake has puffed. Allow the cake to cool for about twenty minutes before removing the collar of the springform pan. Cover with ganache and serve. Enjoy!

    Chocolate Ganache:
Ganache Option:

If you would like to take this cake off the charts - top with some delicious ganache! 

1 C dark chocolate chunks or chips
1/2 C heavy cream

In a microwave safe bowl, combine your chocolate and cream and microwave on high in 20 seconds intervals, stirring after each 20 second interval. Do this until chocolate is just slightly softened and then stir until chocolate is melted and smooth. Pour the ganache over your Mexican Hot Chocolate Cake and croak from happiness.

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