Happy National Chocolate Cake Day

I take any day seriously when chocolate is involved. Now, regardess of the fact that I am doing low to no sugar and gluten free for the next 12 days I still had to make this. It is yummy, rich, decadent, moist, flavorful and sinfully good. I made this recipe to fit in a small pan and it was also enough to fit in three cupcake tins. By doubling the recipe below it would be enough for an 8 or 9 inch pan.

This is probably the best cake I have ever made and its GLUTEN FREE and doesnt have barely any added sugar. Don’t believe me? Well make it immediately and find out. 🙂 🙂 🙂

Chocolate Cake w/ Dark Chocolate Wine Glaze

Cake ingredients

1/2 Cup Bob’s Red Mill Almond Flour

1/4 Cup Enjoy Life Dark Chocolate Morsels

1/2 Stick of Butter

1 Tsp Baking Soda

1 Tsp Vanilla

2 Heaping tsp Pumpkin Puree

2 Eggs

1 Tbs Raw Honey (Plus 1 to drizzle on cake before baking)

1/8 Tsp Salt

Glaze Ingredients:

5 Tbs Red Wine

1/2 Cup Enjoy Life Dark Chocolate Morsels

1/2 Stick Butter

1 Tsp Powdered Sugar

Instructions:

Preheat Oven to 300

In a medium sized bowl mix flour, salt and baking soda. In a small microwave safe bowl melt 1/2 stick butter and 1/4 Cup chocolate morsels, stir and add to flour along with eggs, vanilla,pumpkin and honey. Mix thoroughly.

Pour in mini greased springform pan. Bake 20-30 minutes. Check center with toothpick to make sure it comes out clean. Take out and set aside to cool

Simmer wine in a small sauce pan until a tiny bit reduced. Melt 1/2 cup chocolate morsels and 1/2 stick butter. Add wine to the mixture and powdered sugar. Whisking until thick and creamy.

Enjoy this moist, decadent cake and enjoy it even more because it is much healthier!!!