The best chocolate cake ever…
I know you’ve heard that before. In fact, you heard it right here!
Yet many of you wanted a cake that was not just grain-free, but also dairy-free, nut-free and refined-sugar free, too.
You asked, and I answered!
This cake is all that, and still tastes like the best chocolate cake ever. It continues to get rave reviews from my husband and every other person I share it with.
It has only 6 ingredients and can be whipped up in about 10 minutes.
I hope you love it as much as we do!
- In a bowl over simmering water, melt the butter and chocolate together.
- Whisk eggs in large bowl, and then add vanilla extract and cocoa powder and whisk until smooth.
- When the chocolate and butter are melted, stir in the honey.
- Add melted chocolate mixture to egg mixture while whisking constantly. Continue to whisk until well combined and smooth.
- Pour into parchment-lined 8-inch cake pan.
- Bake at 375 degrees Fahrenheit for 25 to 30 minutes, or until the top is set.
- Cool for 10 minutes in the pan.
- Lift out of the pan and cool on wire rack.
- Serve at room temperature or chilled.
- Store leftovers in the fridge.
- This is a very rich cake and a small sliver is very satisfying!
What is your favorite way to enjoy a slice of chocolate cake?
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