Decadent Gluten Free Chocolate Cake Recipe

How to make it

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• Preheat over to 375 degrees F.
• Spray a 9-inch (or 12″) spring form pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.
• Spray the paper with cooking spray too, then set the pan to the side –
• Place 1 cup (2 sticks) of butter (cut into chunks) and 8 oz (half of the 16oz package) CANDIQUIK in the heat and serve microwaveable tray (put remaining CQ in separate container/bag).
• Microwave on high for 45 sec- 1 minute, stirring often, continue in 15 sec increments- if necessary, until melted and completely blended
• Now pour the CANDIQUIK and butter mixture into a large bowl. Add sugar and mix well
• Add the six eggs, one at a time, whisking after each one.
• Sift the cocoa into the bowl. See Photo
• Stir until blended.
• Pour into springform pan and bake 30-40 min or until cake has risen and formed a thin crust

• Chocolate Glaze recipe:

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• Break apart two squares from the unused CANDIQUIK (you will have 2 squares left-over after you use these) and 3 tablespoons of butter in a small saucepan over medium low heat - stir until smooth.
• Remove the glaze from the heat, then stir in vanilla, honey, and milk. Set aside to slightly cool off.
• When the cake has cooled, pour the glaze onto the center and use a spatula or the backside of a spoon to smooth the glaze along the top and sides of the cake.
• Chill the cake in the refrigerator, uncovered, for 30-60 minutes before serving to allow the glaze to set and it will also make the cake much easier to slice