So it has come to my attention that not everyone likes a dense chocolate cake. Who knew? Being a die hard chocolate addict myself I assumed everyone liked chocolate cake like the one I made last year. I called it “The Best Chocolate Cake Ever” because, in my chocolate loving mind, it is. You see, to me, and fortunately to my husband, a truly good chocolate cake is so rich and dense and chocolaty that it stops just short of being a brownie.
For example, every time I get a chocolate dessert, I say “it’s good but it’s not chocolaty enough.” Then finally, when we were visiting my parents in Bucks County, we went to a restaurant with some friends of ours. Since they were big time foodies, I always trust their recommendations and once again they nailed it.
The restaurant’s pastry chef came from Le Bec Fin in Philadelphia. To clarify Le Bec Fin was a renown five star restaurant and Philadelphia’s crown jewel. Wow! I had a chocolate tart that I described as, “It was fantastic. It gave me a headache.” Now “The Best Chocolate Cake Ever” won’t give you a headache but you now get the gist of exactly how extreme I can be.
Anyway, in the gluten-free world a huge complaint is the baked goods are too heavy. Over and over again I hear people gripe that the cake at this gluten-free bakery or that gluten-free bakery is OK but too dense. I realize I talked about this before but honestly it keeps coming up. So I’m devoted to making gluten-free cake that has that lightness that so many gf products are lacking. (See Yellow Layer Cake with Blood Orange Curd and Vanilla Buttercream and Light as a Cloud Angel Food Cake with Berry Topping) So in that spirit, I made a chocolate cake that is light but still incredibly chocolaty. After all, I am still me.
Sinfully Delicious Devil’s Food Cake