Gluten Free Mexican Chocolate Cake with Cinnamon Whipped Cream Recipe
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? Online 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.
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 a piece or two of Mexican Chocolate Bark.
Ahhh, I’m going to have another slice and then I think I’ll wash my hair!
Click here to see my cooking demonstration of this recipe on Daytime TV!
- 2 sticks unsalted butter (cut into pieces) plus more for preparing the pan
- 8 ounces semi-sweet chocolate chips
- 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
- 1 cup heavy whipping cream
- ½ teaspoon cinnamon
- 2 teaspoons sugar
Preheat the 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 the bottom of the pan, put it in the 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 the chocolate mixture, add the eggs and vanilla and mix well. Pour the batter into the prepared pan.
Bake for 45 minutes. Let cool in the pan for about 10 minutes or so, then finish cooling on a rack (or not, I often just let it cool in the pan).
To make the whipped cream, whip together the cream, sugar, and cinnamon until thick and stiff but not dry.
Serve whipped cream atop slices of cake.
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