Chocolate is often the default flavor that bakers go to when asked to make a gluten-free cake. It makes sense; chocolate is pronounced enough to cover any unsavory flavors that non-wheat flours present and cocoa powder can be used as a starch substitute for some of the wheat flour. But clear your mind of any preconceived notions of gluten-free chocolate cake. This is just straight forward delicious cake. This recipe is based on my American Mud Cake and boasts of the same great chocolate complexity and rich, moist, goodness! Continue reading
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Moist Chocolate Chocolate Cupcakes with Peanut Butter Swiss Meringue Buttercream
It seems rather critical that every baker have a great vanilla and chocolate cupcake in his or her recipe lineup. After baking a number of chocolate cupcake recipes that seemed promising but did not deliver I came across a recipe in a cookbook that had all the makings of what I was looking for. After a serious recipe makeover, I had a chocolate cupcake that would satisfy both the young palate and the decadent chocolate lover. Continue reading