I think I’ll try
And you can’t pull me down!
There are days when just getting dressed and brushing you teeth are an accomplishment. Days when walking to the store is an act of defiance of gravity. That London afternoon the sky settled heavily on the skyline and drops of tepid rain inked the city. There we sat in our little room drinking awful red wine, eating chocolate cake and reading Neverwhere on our kindles. On a dark day in June we created a pool of light that fought back at the dark times swirling around our feet.
My daughter is now Gluten free so I have been playing with Gluten free baking and find Bob’s Redmill Gluten Free 1 to 1 Baking mix to be my favorite.
Moist, fluffy textured, dark chocolatey spoonable goodness with a bitter malty background flavor and a hidden pool of melted chocolate in the center. What more can you ask for in this five minute wonder? In order to make this gluten free you must use a gluten free beer.
- 3 tbsp Gluten Free Flour Mix, see above the recipe for the type I used
- 3 tbsp brown sugar
- 3 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 1 pinch salt scant
- 3 tbsp Guinness or a GF beer substitute.
- 3 tbsp thick aquafaba, see my Aquafaa Tips section if you need help on reducing
- 1/4 tsp vanilla extract
- 1 ounce dark chocolate, I used 1 square from a bar of 85% but use what ever you have on hand even chocolate chips.
Whisk the Aquafaba until frothy in a small bowl about one minute. Add the vanilla, Guinness, salt and brown sugar and stir until combined.
Stir the flour, cocoa powder and baking powder together in a small cup and add to the liquids. Stir until combined.
Spoon half the mixture into a mug and lay a square of chocolate in the center of the batter. Scoop the rest of the batter on top and smooth the top.
If you want your cake extra Guinness-y then sprinkle 1/4 tsp of beer over the top before placing in the microwave.
Every microwave has different power.
I baked mine in the centre the microwave for 2 1/2 minutes at half power and it was perfect. After 2 minutes check to see if the cake is cooked by gently pressing in the top with you finger. If it feels springy-solid it is done. The top will remain moist even after the center cooks and you will be left with a lovely brownie like glaze on the top.