Benetta
Silver Post Medal for All Time! 408 Posts 
Turn a gluten free muffin mix into a nice treat for a Sunday afternoon, or make it when you want to entertain your friends. This chocolate cake has a subtle hint of coffee and whiskey, which adds to the rich flavor. Served with an extra dollop of dairy free dessert topping, this cake will make your guests think that you bought it at the local coffee shop. Imagine their surprise when they realize that you were the talented baker!
Total Time: one hour, excluding time to cool off before decorating
Yield: 10-12 slices of yummy cake
Ingredients:
- 375 g Organic gluten free chocolate muffin mix
- 125 ml milk
- cooking oil
- 60 ml Scotch whiskey
- 30 ml instant coffee powder, dissolved in 10 ml hot water
- 5 ml eggs
- 2 non-stick cooking spray
- To decorate: 250 ml dairy free dessert topping, grated dark chocolate and small chocolate balls
Steps:
- Preheat the oven to 350º F.
- Add all the ingredients to a bowl. Use a wooden spoon to mix well together.
- Lightly grease a 9" bread loaf pan with non-stick cooking spray.
- Spoon the mixture into the pan.
- Bake for 40 minutes, or until a test skewer comes out clean when inserted into the middle.
- Allow to cool off completely before decorating.
- Use an electric whisk to whip the dessert topping until it forms stiff peaks and holds its shape well.
- Use a piping bag to pipe small cream rosettes on the cake.
- Add the chocolate balls to the top of the cream rosettes.
- Sprinkle a thick layer of grated chocolate on top.
- Serve with a dollop of dessert topping and strong filter coffee.
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June 30, 20160 found this helpful
This looks really good
Benetta
Silver Post Medal for All Time! 408 Posts July 6, 20160 found this helpful
Thank you!
June 30, 20160 found this helpful
If you put scotch in it, it is not gluten-free.
Benetta
Silver Post Medal for All Time! 408 Posts July 6, 20160 found this helpful
Thanks for this valuable feedback! I don't drink whiskey at all, so wasn't aware that it contains barley. Luckily, I only have gluten intolerance, so the odd bit that creeps in won't be as harmful as when I use the wrong flour.
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