Gooey Chocolate Cake Recipe

I’m back and I’m blogging!  New themes that I’ll be covering this time around include delicious gluten free meal ideas and recipes, quilting, and fun projects to keep yourself busy and growing.

Gluten free recipes:  these recipes are gluten free, in that I use certain gluten-free ingredients that you have in your cupboard in the gluten-filled form (soy sauce, chocolate cake mix, etc.)  If you are on a gluten-free diet, I encourage you to check this page often for fun meal ideas and check the archive for more!  If you are not gluten-free, I guarantee you that these recipes are delicious and worth trying!  I am the only gluten-free person I know, so I feed “regular” people on a daily basis and these recipes are all approved by them!

Gooey Chocolate Cake Recipe

chocolate cake

Grocery List

•Your favorite gluten-free chocolate cake mix

•1 pint heavy whipping cream

•½ bar 60% cacoa bittersweet chocolate baking bar (use semisweet if you do not prefer dark chocolate)

•Raspberries for topping

•Powder sugar

•Dash granulated sugar

•Dash vanilla


Prepare gooey centers

•Using a double boiler (I use a regular pot with an inch of boiling water in the bottom and a metal bowl on top of it) melt chocolate with ¼ c heavy whipping cream, whisk to blend

•Refrigerate until firm (~ 2 hours)

•Roll into 6 balls

Prepare cake mix according to recipe on box.

Pour chocolate cake mix into small remekin containers, place a chocolate ball in the center of each.

Cook according to chocolate cake recipe.

Serve: Turn remekin upside-down on plate to release cake. Top with powder sugar, raspberries. Whip the remainder of the heavy whipping cream, add a dash of vanilla extract and sugar while whipping. Top cake with whipped cream. Enjoy! I keep the leftover cakes in their remekins in the fridge and then microwave them for 30 seconds when I’m ready to serve them for desert throughout the week.

chocolate cake cut up


1 Response so far »

  1. 1

    What a precious little cake!

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