Who needs wheat? Not me! Just chocolate, thank you. My family, who can all eat wheat, don’t even miss the wheat in this velvety cake.
The dark chocolate cocoa, enhanced with vanilla and espresso makes for a very rich cake. Top it with chocolate glaze or chocolate ganash for a perfect finish. Just be sure to use allergen-free chocolate chips, baking chocolate, or baking cocoa. (Enjoy Life brand is the only one I know of that make soy-free, nut-free chocolate chips.)
- Baking cocoa is generally just ground cocoa, but be sure to read the label, just in case. This is in contrast to cocoa powder used for hot chocolate, which nearly always has soy lecithin. Recently, some manufacturers have been avoiding soy, since it is such a common allergen. Unfortunately, the replacement of choice seems to be sunflower lecithin, and sunflower does cross-react with latex. Many people who are allergic to soy can still tolerate soy-lecithin and soy oil, but not all, so be sure to check with your allergist before trying it.
- The recipe calls for preparing the pans with a mixture of butter and baking cocoa. If you prefer to spray your pans (and who can blame you for preferring convenience?), be sure to buy a spray that does not contain any oils that might cross-react with latex. I use Pam, high heat, which is a completely different recipe from the original Pam spray. Another great product is Simply Balanced organic canola oil spray, which contains only organic canola oil.
- Although this recipe has egg, you can leave out the egg and still get a decent cake out of this recipe. The eggless version crumbles a little more easily, and is a little harder to frost. A light whipped cream frosting or melted chocolate shell would be best to keep from crushing the cake.