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Gluten Free Chocolate Cake with Irish Cream Whipped Cream

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.

Gluten Free Chocolate Cake with Irish Cream Whipped Cream featured image on white serving plate

Gluten Free Chocolate Cake with Irish Cream Whipped Cream.

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.

Dark Chocolate Chips, to melt and dip the biscotti

Dark chocolate is best for this recipe. I use 50% cocoa chips.

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 flavoured 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!

Looking for more dessert inspiration?

For another boozy chocolate cake, check out this very popular recipe for Chocolate Stout Cake

Chocolate Stout Cake with Irish Cream Truffle Filling & Chocolate Whisky Glaze

Chocolate Stout Cake with Irish Cream Truffle Filling & Chocolate Whisky Glaze

You may also want to try our family favourite Black and White Cake:

Black and White Cake

Black and White Cake

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Gluten Free Chocolate Cake with Irish Cream Whipped Cream.

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Gluten Free Chocolate Cake with Irish Cream Whipped Cream featured image on white serving plate
Yield: 16 servings

Chocolate Souffle Cake with Irish Cream Whipped Cream and Caramel Drizzle

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Perfect for celebrations, nobody will care that this is a gluten free cake. It's deep chocolate flavor and melt in your mouth texture will satisfy all chocolate cravings.

Ingredients

For the cake

  • 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

For the Irish Whipped Cream

  • 2 cups whipping cream
  • 4 rounded tbsp icing sugar, (powdered sugar)
  • 1/3 cup Bailey’s Irish Cream Liqueur

Instructions

  1. Grease two 9 inch cake pans and dust with cocoa. Line the bottoms with parchment paper to easily release the cake when baked.
  2. Melt the butter and chocolate in a double boiler just until melted, set aside to cool almost to room temperature.
  3. Stir in the cocoa, vanilla and salt until smooth.
  4. Separate the eggs and beat the whites to soft peaks.
  5. Slowly beat in the 1/2 cup of sugar to form a meringue.
  6. Transfer to a large mixing bowl.
  7. Beat the egg yolks and 1/4 cup sugar until light and foamy and fold into the meringue along with the chocolate mixture.
  8. 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.
  9. Cool in the pans for about 20 minutes before removing them and cooling completely on a wire rack.

To make the Irish Cream Whipped Cream

  1. Beat all ingredients together to firm peaks.
  2. Divide into 2 equal portions to frost center and top of the cake.
  3. Drizzle with caramel sauce. Serve with additional caramel sauce on the side.

Notes

This cake will fall somewhat in the pans as it cools, this is perfectly normal for this recipe.

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Nutrition Information

Yield

16

Serving Size

1 slice (1/16 cake)

Amount Per Serving Calories 483Total Fat 34gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 12gCholesterol 183mgSodium 134mgCarbohydrates 34gFiber 2gSugar 28gProtein 7g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Jennifer

Sunday 14th of February 2021

I just want to check, do I beat the egg whites until they are stiff peaks once the sugar is added? I am in Ontario, but lived in NFLD. for three wonderful years from 1988 to 1991.❤️

Asiya @ Chocolate and Chillies

Thursday 14th of March 2013

Gorgeous cake!!!!

KHG

Monday 2nd of January 2012

I made this today for our New Year's feast-wow!! Very easy to follow and a beautiful product. A major hit. Just make sure your pans are 9s and not 8s (oops) and don't over bake. I'm thinking about a Julie &Julia approach to your recipes - the all look so great I may work my way through them! Thanks :-)

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