The internet is flooded with gluten-free recipes for chocolate cake, but this might be my favorite one I’ve found so far. This recipe is for a gooey chocolate cake. Give it a try and let us know how it turns out in the comments.
If you’d like to check out other recipe ideas, check out our gluten-free recipes page!
Gluten-Free Gooey Chocolate Cake Recipe
Cake Ingredients:
- gluten-free chocolate cake mix
- 1 pint heavy whipping cream
- ½ bar bittersweet chocolate baking bar (use semisweet if you do not like dark chocolate)
- Raspberries for topping
- Powder sugar
- Dash granulated sugar
- Dash vanilla
Cake Directions:
- Using a double boiler (I use a regular pot with an inch of boiling water in the bottom and a metal bowl on top of it) melt chocolate with ¼ c heavy whipping cream, whisk to blend
- Refrigerate until firm (approximiately 2 hours)
- Roll into 6 balls
- Prepare cake mix according to recipe on box
- Pour chocolate cake mix into small remekin containers, place a chocolate ball in the center of each
- Cook according to chocolate cake recipe
Serve: Turn remekin upside-down on plate to release cake. Top with powder sugar, raspberries. Whip the remainder of the heavy whipping cream, add a dash of vanilla extract and sugar while whipping. Top cake with whipped cream.
