Gluten Free Chocolate Cake with Irish Cream Whipped Cream. Perfect for celebrations, nobody will care that it’s gluten free. It’s deep chocolate flavour and melt in your mouth texture will satisfy all chocolate cravings.
Here’s an ideal dessert for a St. Patrick’s Day party or even a family dinner to celebrate your Irish heritage, after all isn’t everyone a little Irish? Given that the day falls on a Sunday this year, it would also be perfect end to Sunday supper.
Originally published on: December 15, 2008.
I made this gluten free chocolate cake for a friend’s birthday celebration recently and it was a HUGE hit with everyone there. It is a pretty simple recipe too and no, there is no mistake, this is a flour-less cake which makes it a great gluten-free cake too.
The Irish Cream flavored whipped cream is a nice contrast to the dark chocolate cake and I like to drizzle the cake with Caramel Sauce, as well as serving some on the side in case folks would like a little extra….and folks always want a little extra!
Like this chocolate Gluten Free Chocolate Cake recipe?
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- 1 pound dark chocolate , chopped (at least 50% cocoa)
- 1 cup unsalted butter
- 10 extra large eggs , room temperature
- 1/2 tsp fine salt
- 3/4 cup sugar (divided into 1/2 and 1/4 cup)
- 1 tsp vanilla
- ½ cup cocoa
- 2 cups whipping cream
- 4 rounded tbsp icing sugar (powdered sugar)
- 1/3 cup Bailey’s Irish Cream Liqueur
Grease two 9 inch cake pans and dust with cocoa. Line the bottoms with parchment paper to easily release the cake when baked.
Melt the butter and chocolate in a double boiler just until melted, set aside to cool almost to room temperature.
Stir in the cocoa, vanilla and salt until smooth.
Separate the eggs and beat the whites to soft peaks.
Slowly beat in the 1/2 cup of sugar to form a meringue.
Transfer to a large mixing bowl.
Beat the egg yolks and 1/4 cup sugar until light and foamy and fold into the meringue along with the chocolate mixture.
Divide the batter equally into the cake pans and bake at 350 degrees F for about 30 to 40 minutes or until the center of the cakes spring back when lightly touched.
Cool in the pans for about 20 minutes before removing them and cooling completely on a wire rack.
Beat all ingredients together to firm peaks.
Divide into 2 equal portions to frost center and top of the cake.
Drizzle with caramel sauce. Serve with additional caramel sauce on the side.
This cake will fall somewhat in the pans as it cools, this is perfectly normal for this recipe.
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