Or, adult brownies as my husband lovingly called them. Not because they have alcohol, simply because they are sophisticated and the very essence of chocolate. I made this cake a few years ago using butter and thought I would try a variation that omits the dairy and substituted coconut oil. It worked out perfectly. A little slice of this perfectly moist cake with a cup of coffee, or Bailey's and your dinner guests will go home happy!
Dense Chocolate Cake-Gluten and Dairy-Free
Adapted from www.epicurious.com
- 4 ounces bittersweet chocolate
- 1/2 cup coconut oil
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
- Powdered sugar for additional decoration (if desired)
Preheat oven to 375 F and grease a 9-inch round baking pan. Line bottom with round of parchment paper and grease the paper. Chop chocolate into small pieces. In a microwave-safe glass bowl, melt chocolate with coconut oil. On full power microwave for 45 seconds, stir, then microwave for 30 second intervals stirring in between until the chocolate is fully melted. Whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 20-25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
To create a design on top, place a stencil (you can cut one out of parchment paper, like making a snowflake), and dust with icing sugar. Carefully remove the parchment paper and serve immediately.