Gluten Free, Sugar Free Mocha Truffle Cake

Above is a picture of the Gluten Free and Sugar Free Mocha Truffle Cake which I made for my family on Valentine’s Day! It was VERY easy to make, and EVERYONE LOVED it! I adapted the Mocha Truffle Cake Recipe from the recipe in the January 2012 All You Magazine. The recipe was already flourless. We did add a little Powdered sugar on top, but it is completely optional which would make it sugar free with my modifications! You can see the original Mocha Truffle Cake Recipe on the All You website. Below are my modifications!

I did not have the exact ingredients, so my cake was quite an alteration, but I did follow the outline given on the All You website.

Ingredients (I used)

• 2 1/4 cups Hershey’s Special Dark Cocoa plus 3/4 cup oil (I used olive oil.) The original recipe called for 12 oz. semi sweet chocolate
• 1 cup maple syrup
• 1 packet instant decaf coffee (Starbucks is what I had from a free sample in the mail a while back as we do not drink coffee.)
• 12 tbs. (1 1/2 sticks) unsalted butter at room temperature
• 6 large eggs
• 3/4 cup boiling water
• 1 tsp vanilla extract
• Strawberries, Confectioner’s Sugar, and/or Whipped Cream for garnish We did not use any whipped cream. My oldest daughters (ages 9 and 4) decorated the cake.

Preparation

• Preheat oven to 350 degrees F. Butter a 9 inch cake pan. ( I used a round, glass pan. The original recipe calls for a Springform pan and parchment paper.)
• Combine all ingredients in a large mixing bowl. (I use my Kitchen Aid mixer and wire whisk attachment.) Minx thoroughly making sure all butter is melted and incorporated.
• Pour batter into pan and evenly spread. Bake until set in center 55 to 60 minutes. Cake will appear dry on top and slightly cracked around the edges. Let cool in pan on a wire rack for 20 minutes. Cake may sink in center (mine did slightly). Run a thin knife around edges of pan to loosed or remove from pan. I did not remove mine. Cover and refrigerate until well chilled at least 2 hours. I put ours in the freezer for about 30 minutes while we ate our supper. I did not get it baked earlier in the day as I had planned.
• If desired, garnish cake just before serving.
• Enjoy!