This month has been very busy and writing blog posts has once again been put on the back burner. However, Passover is a special time for me and I figured that now was the perfect opportunity to share this family favorite recipe! I recently made this cake for my mother’s birthday since she can’t eat gluten, but since this cake is unleavened it’s also the perfect dessert to make during Passover. Everyone who has tried this cake loves it!
Its not going to have your usual cake texture, so just keep that in mind when making this. 🙂 The only way to describe this cake is a mixture between a brownie and a truffle which by themselves are great but together are amazing! If you are a chocolate lover like me, this cake is joy on a fork. Below I will give you the basic recipe but I like to add a few other ingredients. First I love to add the zest from one medium orange, and 1/4 tsp. cinnamon into the batter. These two ingredients give the cake a much richer flavor, than it would have other wise. Secondly, I sometimes use Cafe De Monde Coffee instead of just regular decaf coffee. While this is completely unnecessary it gives the cake an interesting twist. I also serve this cake with an orange whipped cream. This dessert is so rich that it needs to be eaten with something creamy in order balance out all that chocolate-y-ness, so don’t worry that you are going overboard by serving it with the cream.
I hope that you enjoy this recipe. Let me know in the comments below if you made this cake and how it faires to other GF cake recipes. Also, comment below if you love chocolate and what your favorite kind is to eat!
Mocha Truffle Cake
- 12 ounces good quality dark chocolate
- 1 cup granulated sugar
- 3/4 strong coffee
- 3/4 pound salted butter at room temp.
- 1 tablespoon vanilla extract
Heat the oven to 350 degrees. Butter the bottom of a 9” springform pan. Cover the bottom of the pan with a round of parchment paper and butter the paper.
In a food processor, grind the chocolate with the sugar. With the motor on add the hot coffee to the chocolate and process till the chocolate is melted. Scrape down the sides with a spatula. Add the butter and process until incorporated. At this point you may add the cinnamon and the orange zest in if you choose. Add the eggs and vanilla and process until the mixture is smooth and creamy about 6 seconds. Pour the batter into the prepared pan and smooth the top. If there are any air bubbles tap the ban on a counter.
Bake in the middle of the oven until the edges of the cake have puffed and the center is juts set about 50-55 minutes. Cool on a wire rack until the cake is cool to the touch. Then refrigerate for at least 3 hours or overnight. Remove the sides of the pan before serving and then sift powdered sugar over the top.
Orange Whipped Cream
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon finely grated orange zest
- 1/8 teaspoon vanilla
In a large bowl, whip the cream, sugar, and orange zest until the cream holds firm peaks when the beaters are lifted.