It is one of those days/nights. I want to make a yummy dessert. That almost always entails chocolate for me. Why bother with the calories if it does not contain chocolate? The other thing I always like is Gooey. So I am making a Black and White Gooey Butter Cake. I adapted this recipe from Evilshenanigans, another food blogger. But I made it Gluten-Free. One thing I love about baking is that I can hide the fact it is Gluten-Free. No one notices unless I tell them. As long as you sift the different types of flour together as I instructed in my Gluten-Free flour blog, you won't be able to tell at all. Try out this yummy recipe. If you are glutinous... just use regular flour... it's that easy.
For the base:
1 1/2 cups Gluten-Free-all-purpose flour blend
1/2 teaspoon xanthan gum
2/3 cup Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 stick (8 tablespoons) butter, melted
2 teaspoons vanilla
For the topping:
1 – 8 ounce block cream cheese, at room temperature
1 stick (8 tablespoons) butter, at room temperature
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup Gluten-Free chocolate chips, melted
Heat the oven to 350 F and spray a 9″x13″ pan with non-stick cooking spray.
In the bowl of a mixer combine the flour, cocoa, baking power, baking soda, salt, and sugar until well mixed.
Add the melted butter, both eggs, and vanilla and mix until a stiff dough forms.
In a medium bowl cream together the butter and cream cheese until smooth. Add the eggs, one at a time, mixing well after each. Add the vanilla, powdered sugar mix until thoroughly combined. Pour on top of the chocolate dough mixture.
Bake for 35 to 45 minutes, or until the top is browned and the center is just slightly jiggly.
Cool at room temperature for one hour then chill in the refrigerator until very cold, at least 2 hours or overnight. Cut the cake into desired number of pieces, Drizzle a little chocolate on the plate and set the cake on top for an extra touch.