Wednesday, February 11, 2015

Cold Chocolate Snacking Cake {traditional and gluten free recipes}

Cold Chocolate Snacking Cake {traditional and gluten free recipes included) - by Barefeet In The Kitchen
This is a rich dark chocolate cake topped by an absolutely amazing chocolate frosting. Designed to be served cold from the refrigerator, this is a wonderfully unique cake. Just thinking about this cake was enough to have me thinking about making it again last week, despite the fact we are in the chaos of moving and half of my kitchen is already packed.

My friend Sue shared this recipe on her blog years ago and I couldn't get it out of my mind. In this food laden world of blogging, I run across a whole lot of recipes that make my mouth water. I have Pinterest boards filled with other blogger's creations and binders over flowing with my own recipe ideas as well. There just isn't time to try them all! However, this cake stands out among so many other chocolate cakes. It truly rocks and you do not want to miss a chance to make it.

Consider yourself warned though, it's almost impossible to just eat one sliver. I loved the cake and the frosting... oh my heavens. The frosting is amazing! I recommend just leaving a knife in the pan with the cake. You'll need it each time you open the refrigerator to trim up the edges on the cake.

Cold Chocolate Snacking Cake {traditional and gluten free recipes}
recipe adapted from The View from Great Island
(printable recipe)

3/4 cup butter, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3/4 cup unsweetened cocoa powder
1/2 cup brown rice flour *
1/4 cup tapioca starch *
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
* if you are not in need of a gluten-free recipe, simple substitute a total of 3/4 cup AP flour for the items marked with an *

Frosting Ingredients:
1 cup heavy cream
1 cup semi-sweet or dark chocolate chips, 6 ounces worth
1/2 cup powdered sugar
1/3 cup unsweetened cocoa powder

Preheat the oven to 350 degrees. Grease a 10x10 pan with butter. (You can use a 9x13 pan, but the cake will be thinner, so reduce the cooking time accordingly.) Whisk together the dry ingredients in a small bowl and set aside. In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla and beat again to combine. Add half of the dry mixture, beat to combine. Add the sour cream and stir again to combine. Finish with the last of the dry ingredients.

Pour the batter into the prepared pan. Tap the pan several times on the counter to force out any air bubbles. Bake for 30 minutes, until a toothpick inserted in the center comes out mostly clean, with only moist crumbs. Let the cake cool to room temperature. The cake will be slightly domed when you first remove it from the oven, but it should level out on top once it cools.

While the cake is baking, make the frosting. Heat the cream on the stove-top over low heat until steaming, or in a medium size glass bowl in the microwave until simmering. Add in the chocolate and let it sit for a few minutes. Stir or whisk to combine, until the chocolate mixture is smooth and glossy.

Add the sugar and cocoa powder and stir until completely smooth. Refrigerate the frosting for about an hour and then spread it over the cooled cake. Place the cake in the refrigerator to chill until the frosting is set, at least two hours. Serve cold. Enjoy!

Cold Chocolate Snacking Cake is the answer to your midnight snack craving! {traditional and gluten free recipes included) - by Barefeet In The Kitchen

{originally posted 6-11-13 - recipe notes and photos updated 2-11-15}

ONE YEAR AGO: Roasted Garlic White Bean Dip
TWO YEARS AGO: Chipotle & Lime Egg Salad (a.k.a. Deviled Egg Dip)
THREE YEARS AGO: Meyer Lemon Vinaigrette

33 comments:

  1. Oh my word that cake looks decadent and evil... I could so take that from you so you aren't tempted to eat any more :)

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  2. Oh my, that frosting looks good enough to eat like candy! Of course the cake looks pretty amazing too, I know my family would gobble this up!

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  3. I can't believe you made this---i love it so much, now I HAVE to make it again!!!

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  4. I could NOT be trusted with this! LOOK at that incredible frosting - I think I have to try this!
    Mary x

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  5. Oh this is just too dangerous - this staring at me from the fridge would be too irresistible.

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  6. The frosting is unbelievable. My wife will kill me if she sees this in our fridge - it's temptation she won't be able to resist.

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  7. I made this just yesterday after seeing the recipe here, though I didn't do gluten free but it is amaaazing!

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  8. This was so delicious. I made it, and it was gone within 24 hours. So decadent! My boyfriend requested this as his birthday cake

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  9. I made this for my co workers and they loved it!

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  10. I'm definitely going to make this (gf). It looks amazing!

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  11. OMG! This looks heavenly! I like the suggestion to keep the knife in the pan. Will pin this one.

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  12. So, 3/4 cup AP flour total instead of the brown rice flour & tapioca starch, or 3/4 cup AP flour each?

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    1. Yes, a total of 3/4 cup AP flour is perfect. Enjoy!

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    2. I wondered the same thing....thanks! :)

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  13. I work in a university foodservice bakery and we are always looking for new gluten free options for the students. This looks like one the students would enjoy. My question is did you add any xantham gum to your GF recipe?

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    1. I did not add xantham to this recipe. This is not a fluffy, crumbling cake; it held together perfectly without the xantham. Enjoy!

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  14. Hi Mary, can I freeze thw the cake?

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    1. I haven't frozen this cake before, but I am sure it will be fine. Enjoy!

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  15. This is pretty amazing...cant stop eating it!

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  16. I made this cake and it is absolutely the BEST chocolate cake I have ever made in my entire life!! I almost ate the whole batter it was so good!! But alas, I was able to make the cake and wow, my daughter and I ate it up! I will make this cake again and again.

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  17. Made this cake too. This was a giant hit at my house! The recipe is in my hard copy box now...a keeper

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  18. I made it today and am afraid to open the fridge. I know it's in there. I know it wants me to eat it.

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    1. Best laugh I've had all day, Cynthia! Enjoy the cake!!

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  19. So the frosting is not meant to be whipped? It's more like a ganache then right?

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  20. I've been contemplating this recipe for a long time and may break down and try it tomorrow. It reminds me of a Sara Lee frozen brownie that we used to get when I was a little girl. They were discontinued years ago. I'm hoping it is similar.
    https://playingintheworldgame.wordpress.com/2013/07/17/sara-lee-all-butter-brownies/

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  21. I love "snacking cakes"... and this one takes the cake! Chocoholic lovers dream!

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  22. This cake sounds amazing! Especially like the fact that the frosting doesn't have a ton of sugar. Sometimes, you want something sweet but not so sweet that it feels like your teeth are going to fall out.

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  23. I have also been eye-ing this recipe for years! I am scared to make it haha. I know I would leave the knife in the pan - and every single time I pass the refrigerator I would eat a piece! It looks wonderful - hope you are having a super week :)

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  24. This looks really good. Thanks so much for sharing.

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  25. I know you are moving, but if you have time for a question...I wonder if you can substitute canola oil for the butter in this cake. It is a lot of butter and I was hoping to save on some of the sat fat. What do you think?

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    1. I use oil in cakes on a regular basis, so I'm guessing that will work fine. You might get a slightly different flavor, but overall, about the same. I haven't tried it myself though. If you do, please let me know how it turns out!

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  26. Any other size pans that would work? I have never seen a 10"x10".

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    1. I've also made this in a 9" square pan and it works fine. The cake will simply be a little thicker. Hope that helps!

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