From Annette Marie of Best Life Gluten-Free
- ½ cup unsweetened cocoa powder
- ½ cup hot water
- ½ cup hot brewed coffee (Decaffeinated is ok too)
- Flour blend: ¾ cup white rice flour, ½ cup tapioca starch or flour, ¼ cup cornstarch or potato flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. xanthan gum
- ½ tsp. salt
- ½ cup sweet butter (or your substitute of choice)
- 1 ¼ cups granulated sugar
- 1 tsp. pure vanilla extract
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 2 Tbsp. sweet butter – room temp.
- 5 Tbsp. light corn syrup (The corn syrup makes the shiny effect)
- Any drops of water needed to thin it out if it’s too thick to pour.
- Pre-heat oven to 350 degrees.
- First make the coffee. We need it hot. In a small bowl, put the hot coffee and cocoa. Stir well to dissolve well. Add the hot water and stir again. Set aside.
- In a separate larger bowl, combine the dry ingredients. Combine with a spatula and then sift all.
- In a third bowl, beat the softened butter and sugar to blend well enough to have a smooth consistency. Add the vanilla and then add the eggs, one at a time. Beat well.
- Add the flour mixture to the butter-sugar bowl a little at a time, beating after each addition. After all of the dry ingredients have been added, pour in the cocoa-coffee liquids and beat until really smooth.
- In a well-greased and gluten-free floured pan, pour the batter and smooth top with the spatula.
- Bake at 350 degrees for about 40 minutes, watching carefully after 30 minutes. All ovens vary, so keep an eye on it.
- The toothpick test works here (must come out dry to signal it’s done!) Wait 10 minutes before removing from pan. Cool on a wire rack for 30 minutes before frosting or glazing.
- In a small saucepan, on low heat, place the chips, corn syrup and soft butter.
- Constantly stirring with a wooden spoon, melt the chips and keep working until you see everything combined. It will be very silky and shiny.
- Immediately pour on top of cake. With spatula, spread to edges and watch it pour over the sides. Before you pour, if you feel it looks too thick for pouring, add a drop or 2 of water and stir well to blend it in. (I only had to add about 1 Tbsp. of water to mine.)
This is a rich, chocolate-y glaze. If you love chocolate, this is the dessert for you! If it’s for your Valentine, add a kiss!