Gluten Free Cake, Drinking Chocolate, and Mousse Recipes

Baking From the Heart - Delicious Chocolate Cake Recipes

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Gluten Free Cake Recipe 

When baking gluten free baked goods, I enjoy using Almond Flour. It is lower glycemic, higher in protein and gluten free. It makes the cake heavy but if you like you can lighten it by adding a little extra egg or baking powder.

Chocolates and Powders I prefer to use in my gluten free recipes

Dark 72% (my personal favorite for all recipes): Dark Chocolate

Red Cocoa (incredible versatility and A+ flavor): Red Cocoa Powder

Great Cake Ingredients:

  • 2 cups sugar
  • 1 cup Red Cocoa Powder
  • 2 eggs
  • 1/2 cup coconut oil
  • 1 cup boiling water
  • 1-3/4 cup almond flour
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk or almond milk (works the same)
  • 2 teaspoon vanilla.  

Great Cake Instructions:

Bake at 350 degrees for around 40 minutes in a greased baking round (2). 
 

Ganache Frosting Recipe

Great Chocolate Ganache Recipe

It is always nice to add a little frosting to the cake...

Ganache Ingredients:

  • 1 pound (16 oz) Dark Chocolate
  • 1 oz honey
  • 1 tablespoon butter
  • 4 oz cream (approximate) 

Ganache Making Instructions:

 
Melt all together and whip up to a frosting.

Quick and Easy Drinking Chocolate Recipe 

Best Drinking Chocolate
This drinking chocolate recipe is very simple. I use the Red Cocoa Powder with equal parts brown sugar by volume. For example: whisk 2 tbsp red cocoa and 2 tbsp brown sugar into 4 oz whole milk (higher fat works better - cream works awesome) and bring to a slight boil. Whisk again some to froth and serve. This is my favorite drinking chocolate of all.
 

Mousse Recipe

Amazing Chocolate Mousse Recipe

As far as a mousse I like to make it simple, easy and quick. Many recipes call for egg and I don't like dealing with egg because of the possible issues associated with it so this is what I do.

The perfect dark chocolate for chocolate mousse recipes

Mousse Ingredients:

Mousse Making Instructions:

Melt together and whip hard to make frothy and light. You can add more cream to lighten. 
 

Baking from the Heart

I recommend experimenting some. I never measure and bake from the heart. No chocolate cake ever turns out the same but cakes always turnout delicious.