This cake is gluten free! You can substitute honey for the light corn syrup if you prefer the taste of honey.
- Cook Time
- Prep Time
- 8 ounce bittersweet chocolate, broken into pieces
- 1 cup butter or margarine, cut into 4 pieces each (2 sticks)
- 1 1/4 cup sugar
- 6 eggs, lightly beaten
- 1 cup unsweetened cocoa powder
- 4 ounce bittersweet chocolate, broken into pieces
- 3 tablespoon butter or margarine
- 1 tablespoon milk or non dairy substitute
- 1 tablespoon honey
- 1/4 teaspoon vanilla
- Preheat oven to 375.
- Spray a 9-inch spring-form pan or round cake pan. Line bottom with a circle of wax or parchment paper and spray the paper.
- Place chocolate and butter in a medium saucepan over medium-low heat. Stirring often, melt the chocolate with the butter until completely blended.
- Remove from heat and pour mixture into a large mixing bowl. (Alternately, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well.
- Add eggs, a little at a time, and mix well. Sift cocoa onto mix and stir until just blended.
- Pour batter into prepared pan and bake for 35 to 40 minutes or until the cake has risen and the top has formed a thin crust.
- It may crack just a bit. The cake should be just firm in the center when done.
- Cool cake for 10 minutes, then invert onto a plate, removing sides if using a spring-form pan.
- Remove wax paper and allow the cake to continue to cool.
For the glaze:
- While cake is baking, prepare glaze.
- In a small saucepan over medium-low heat, melt broken chocolate with butter, stirring frequently until smooth.
- Remove from heat. Stir in milk, honey and vanilla. Set aside to cool slightly.
- When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth the glaze along the top and sides of the cake.
- Chill for 30 minutes to an hour before serving. This sets the glaze and makes the cake easier to slice.