The Mother/Daughter duo had an opportunity to work 2-gether to create a gluten-free dessert for a beloved friend’s birthday. What’s a birthday without cake? And what’s a cake without Goodytwos Toffee?

*Goodytwos Toffee is already naturally gluten-free.*

Stacey- A.K.A Miss Chievious: When my group of girlfriends asked for a gluten-free cake to celebrate a dear friend’s birthday... I thought, let’s get baking in the Goodytwos test kitchen!  I reached out to my mom (aka Miss Chief) and said, we need to add some of our vitamin L-O-V-E to a cake - not just any cake but a gluten-free cake.  Miss Chief is always up for a challenge, unsure of baking gluten-free cake, asked me to browse the internet to find a recipe.  After researching for an hour, I found 4 recipes that piqued my interest, then emailed them to her.  We picked a GF recipe that was simple, moist and decadent using quality ingredients.

The “birthday girl” is extremely healthy and fit, so I knew not to load the cake with frosting.  I had the idea to make a self-serve cake topping bar, this way you add what you like.  Ours included some chopped Goodytwos Traditional and Sweet & Salty Toffee for a sweet/nutty crunch, juicy colorful berries, and freshly whipped cream. 

I must say; this cake recipe is AMAZING!!! (whether you have a gluten allergy or not). Keeping the cake naked and adding the topping options... literally was “the icing on the cake! 

Donna – A.K.A. (Miss Chief):  It’s true, gluten-free baking has been intimidating to me. That, combined with presenting something worthy of a birthday celebration was “no piece of cake”. However, this moist, velvety cake was a triumph – no matter what level of baking skills you may possess, this chocolate lover’s dream is easily within grasp. Serving this cake with fresh berries and a dollop of whipped cream makes for an utterly irresistible dessert. 

Decadent (Gluten-Free!) Chocolate Cake: Ingredients

• 9 ounces bittersweet (or semi-sweet) chocolate, chopped
• 9 ounces unsalted butter, cut into pieces
• 1&1/3 cups granulated sugar
• 3 Tablespoons gluten-free flour (we used brown rice flour)
• 1 teaspoon espresso powder (optional – espresso intensifies chocolate)
• 5 large eggs, beaten with a whisk until well blended
• Powdered sugar for sifting on top

Decadent (Gluten-Free!) Chocolate Cake Directions: 

1. Set oven to 325°F
2. Prepare 9 or 10” spring-form pan by spraying bottom and sides with non-stick spray, then dust with cocoa powder or gluten-free flour. We recommend cocoa powder for this step when serving an unfrosted chocolate cake (no flecks of flour).
3. Place the butter and chocolate in a microwave safe bowl. Microwave on “low power” level for 1 minute, then stir.Continue same process until chocolate is melted, being careful not to scorch the chocolate.
4. Add the sugar, flour and espresso powder to chocolate then eggs and blend well. Cover and set aside at room temperature for 30 minutes (the batter will thicken).
5. Pour into prepared spring-form pan and level off.  
6. Bake for 50-55 minutes and cool completely. Carefully remove side from spring-form pan. Dust with powdered sugar. (Cake must be completely cool or powdered sugar will melt).

Whipped Cream (makes about 3 cups):

Whipped cream is best when it’s whipped right before serving which can be an inconvenience. TIP: Make it ahead - by adding mascarpone or crème fraiche gives the whipped cream stability and will keep refrigerated in a covered container for up to 4 hours.

• 1-1/2 cups cold heavy cream
• 3 Tablespoons crème fraiche  or mascarpone
• 3 Tablespoons granulated sugar (more depending upon desired level of sweetness)
• ¼ cup confectioner’s sugar
• 1 teaspoon vanilla or coffee liquor