Gluten Free Death by Chocolate

Whoa, Nelly. If you do anything this weekend, make this.


This is the best cake to ever come out of my kitchen and I don’t say that lightly.


And while we are at it, let’s get something straight. Chad and I love dessert. I mean, really, really adore it. But it needs to be sweeeet, like good chocolatey, buttery goodness sweet. We are not fruit dessert people. The richer the better. And we eat dessert every. single. day. No lie. It’s one of the secrets to a happy life.


How can you go wrong with something that starts out with melted butter and deep, rich chocolate? That’s what I thought… you can’t. Thanks for helping me clear that up.


And we both may or may not have had a slice for breakfast with our coffee yesterday morning. Do not judge.


My gluten free friends, you can make this too. And it calls for no hard to find, expensive, special ingredients to make it GF. Do I sense some excitement?!


Without further ado….

Death by Chocolate


2 sticks unsalted butter

8 oz. bittersweet chocolate chips (I used Ghiradelli 60% cacao)

1 c unsweetened cocoa powder

1 c granulated sugar

1/4 c light brown sugar

6 eggs


2 oz bittersweet chocolate chips

2 oz semi-sweet chocolate chips

1 heaping Tbsp pure maple syrup

3 Tbsp unsalted butter

1/4 tsp vanilla


Preheat oven to 375 degrees. Spray bottom of springfoam pan with non stick spray, line bottom of pan with a circle of parchment paper, spray again and set aside.

Heat 2 sticks of butter and 8 oz. bittersweet chocolate over medium heat, stirring frequently, on stove.

Once melted, pour into large bowl and add sugars. Mix well. Add one egg at a time, whisking thoroughly after each one. Add cocoa powder.

Pour into springfoam pan and bake for 30-35 minutes. You want center of cake to be firm but not overbaked. Watch carefully and test with toothpick frequently, if need be, until toothpick comes out clean.

Once baked, remove from oven and set aside for a couple of minutes to cool slightly. Invert onto plate and take springfoam pan and parchment paper off.

Start your glaze/icing while cake is cooling. Put all glaze ingredients into a small pot on the stove over low/medium heat. Stirring frequently. It will be a little thicker. Add more maple syrup or butter if you need to thin it slightly.

Once melted, cool for a couple of minutes then pour onto center of cake and spread glaze over top and sides with a spatula. You can cool in the fridge for 30 minutes to an hour to set if needed. Note: this was not necessary in my case so use your judgment.

Eat for breakfast, lunch, and dinner. Enjoy!


9 thoughts on “Gluten Free Death by Chocolate

  1. Donna

    OMG! this looka amazing! I am thinking some Mccreery boys may be trying this soon! So glad you are back to blogging!!

  2. Curry

    Awesome! I’m gonna try to make this for Adri. She’ love it! But Im embarrassed to say I have no idea what a springfoam pan is.

    By the way you should totally audition/enter whatever the next round of that new show hosted by Jeff Foxworthy The Great American Bake-Off. Its right up your alley!

    1. Lauren @ The Highlands Life Post author

      I haven’t seen anything about that show. That would be awesome. Maybe I’ll look into it! Thanks. Oh, and you can by a springfoam pan at Target, probably Kroger, Meijer. The side latches so you can remove it without damaging the cake.

      1. Curry

        I made this tonight! It was soooo delicious and Adri loved it. It wasnt NEARly as pretty as yours tho. Somehow it got a dip in the middle when it was baking so when I flipped the springform pan it kinda fell out so it had a clean break in the middle. Not sure why. But I just put the pieces side by side and glazed it all together. It also looked clumpy on top. I think bc I put the cocoa powder on after whisking in the eggs and the cocoa powder didnt really wanna whisk in too well.

        But it was delicious! Your blog is helping to make those who have no business baking like me to bake!

      2. Lauren @ The Highlands Life Post author

        YES! So glad it was a success. It doesn’t matter what it looks like, it matters what it tastes like. I’ll keep on posting and you keep on trying. Your desserts will be in tip top shape before you know it! Now go ahead and eat an extra slice for me…. soooooo good!

      3. Curry

        Btw, is this ok to sit out or should be refrigerated? As decadent as it is we’ll probably work on it a few days unless we invite someone to have at it. Haha

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