(Flourless) Chocolate Cake w. Brown Sugar Frosting
I am still playing around a bit with this recipe – a version I think will definitely go into my cookbook, with a a little ground cinnamon and cayenne pepper to make a Mexican hot chocolate-inspired cake – but oh, I am so very pleased with it. It is tender and not-too-sweet and a bit nutty from the oats and just everything I wish for in a chocolate cake. Again, use certified gluten-free oats here to make this cake safely gluten-free.
Makes 10 servings.
1 tsp ground flax seeds plus 2 tsp of boiling water
2 oz. semisweet chocolate, melted and slightly cooled
¾ cup vegetable oil
¾ cup non-fat or low-fat plain yogurt
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup light or dark brown sugar
6 tbs unsweetened cocoa powder
1 ½ cups plus 2 tbs/6 oz. rolled oats (1 ½ cups oat flour)
¼ tsp salt
1 ½ tsp teaspoon baking powder
Heat oven to 350°F/180°C. Grease two 8-inch round baking pans and line with parchment paper.
In a small bowl, whisk the ground flax seeds with the boiling water to form a paste. In a food processor, process the rolled oats until very fine.
In a large bowl, whisk together the flax seed paste, vegetable oil, yogurt, brown sugar, vanilla, and eggs. In a medium bowl, whisk together the ground oats, cocoa powder, salt, and baking powder. Add the dry mixture to the wet mixture and stir well to combine.
Evenly divide batter between pans and bake for about 30 minutes, until cake is firm and a tester inserted in the middle comes out clean.
Remove from oven and let cool in pans 5 minutes, then turn out onto a wire rack and cool completely. Fill and frost with the brown sugar frosting.
1 stick unsalted butter, at room temperature
3 oz semisweet chocolate, melted
¼ cup brown sugar
1 cup powdered sugar
½ tsp vanilla extract
2-3 tbs milk, if necessary
In a large bowl, cream the butter and brown sugar. Add the chocolate and vanilla and beat well to combine. Add the powdered sugar and beat well until smooth. Add a little milk if frosting is too dry.