Gluten Free Mexican Chocolate Cake with Cinnamon Whipped Cream Recipe

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by Carol Kicinski on February 2, 2008

For the last week I have been hunched over my computer for 12 hours a day. I have barely seen the sun, eaten a decent meal or bathed much if the truth be told. And what have I been doing? Editing pictures of food? Writing tantalizing blog entries? On-line shoe shopping? NO! I have been doing bloody bookkeeping! That yearly dreaded tax preparation.

My shoulders are permanently scrunched somewhere around my ears. My fingers are cramped, my eyes blurry and honestly my hair could do with a good washing. But most of all I need – no – I deserve a treat! And the only thing that will banish all those numbers swimming in my head is chocolate. Rich, dark, dense, gluten-free chocolate cake. With whipped cream. And just to make sure those figures get gone for good, a nice kick of heat from some ancho chili powder.

What I need is Gluten-free Mexican Chocolate Cake with Cinnamon Whipped Cream.

Just thinking about it is inching my shoulders back to their normal position. My eyes are clearing and the world looks just a bit brighter!

By the way, with Valentine’s Day just around the corner, this makes a really sexy dessert for that special night with the one you love. (It is also pretty decent consolation if there is no one you love in your life right now!)

For an extra flourish you can mix together a pinch of ancho chili powder, a pinch of cinnamon and about 1 – 2 tablespoons of sugar and sprinkle some on the top of each serving.

To make it REALLY decedent, garnish with piece or two of Mexican Chocolate Bark.

Ahhh, I’m going to have another slice and then I think I’ll wash my hair!

Gluten Free Mexican Chocolate Cake with Cinnamon Whipped Cream

Gluten Free Mexican Chocolate Cake with Cinnamon Whipped Cream Recipe

Ingredients

2 sticks unsalted butter – cut into pieces plus more for preparing the pan
8 ounces semi-sweet chocolate chips (1 ½ cups)
1 ¼ cups sugar
1 cup sifted unsweetened cocoa powder (I like dark)
6 large eggs
1 teaspoon gluten-free vanilla extract
1 tablespoon dried instant espresso (or coffee) crystals
Pinch salt
2 tablespoons ancho chili powder
½ teaspoon cinnamon

Cinnamon Whipped Cream

1 cup heavy whipping cream
½ teaspoon cinnamon
2 teaspoons sugar

Directions

Preheat oven to 350 degrees. Butter the bottom of a 9 inch springform pan. Cut a piece of parchment or waxed paper in a circle to fit bottom of pan, put it in pan and butter that.

Melt butter and chocolate chips together in a microwave (about 2 minutes) or on top of a double boiler. Mix together the sugar, cocoa powder, instant espresso or coffee, salt, ancho chili powder and cinnamon. Add to chocolate mixture, add the eggs and vanilla and mix well. Pour batter into prepared pan.

Bake for 45 minutes. Let cool in pan for about 10 minutes or so then finish cooling on a rack (or not, I often just let it cool in the pan).

For the whipped cream, whip cream, sugar and cinnamon together until thick and stiff but not dry.

Serve whipped cream atop slices of cake.

Servings

A gluten free recipe that serves 9 people.

DEATH BY CHOCOLATE
 
Culinate is hosting a “Death by Chocolate” contest. It’s pretty cool, 1 blogger and 1 reader will win trips to Napa for wine and chocolate tasting. Wine and chocolate! What could be better than that?
So go vote and see if you can win the trip!

Gluten-free Mexican Chocolate Cake with Cinnamon Whipped Cream – Simply Gluten Free

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

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Categories:    Dessert
  • Flanboyant Eats

    Hey Carol… looks divine!!

    BTW: you have been tagged! :)
    You can see the post on my site.

  • Mansi Desai

    that looks superb Carol!! who’d guess that’s gluten-free??!!:) I made a molten cupcake for the same event:)

  • Nick

    I’m not on a gluten-free diet, but I’m loving your recipes because gluten entails the use of regular flour which is nutritionally useless anyways. Not to say that this chocolate cake is nutritious, but it sure looks delicious!

    The whipped cream by itself is an awesome idea, I’ll have to keep it in mind.

    - The Peanut Butter Boy

  • Anonymous

    It is certainly interesting for me to read that article. Thanx for it. I like such themes and everything connected to this matter. I definitely want to read a bit more soon.

  • The Bi Avenger

    this recipe is awesome!

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