I needed to make a chocolate cake since that is her favorite and it needed to be gluten free, flourless basically, and also Soy free. It is hard to find cocoa and chocolate that is soy free, but I did, thanks to Whole foods.
The cake was amazing! The big chunks of chocolate were the best part.
I smashed strawberries and added sugar so that we could pour it over each piece of cake. Yum.
The frosting is real whipped cream that I added cocoa to so it would be chocolate.
I cut up strawberries and just started adding them to the top of the cake for some decoration. Chocolate + Strawberries = Heaven.
Needless to say we devoured the cake!
Here is the recipe if you would like to make this cake yourself.
12 oz ( 4 chocolate bars) Ghirardelli 100% Cacao unsweeted chocolate
12 large eggs, separated
1 1/3 cup sugar
½ teaspoon salt
2 tablespoons Scharffen Berger All Natural unsweetened cocoa powder
Preheat oven to 350°F. Grease four 9-inch circular cake pans ( I always grease with butter since so many things Kami is allergic to) and line bottoms of circles with a piece of parchment paper.
Break up chocolate and place in a bowl, then melt chocolate in microwave. Do intervals of 30 seconds each. Stir. 30 more seconds. Stir, until chocolate is melted completely.
Mix egg yolks, 2/3 cup sugar, and 1/2 teaspoon of salt for 5 minutes. Then stir in melted chocolate.
In a separate HUGE bowl, beat 12 egg whites until they hold stiff peaks.
Add remaining sugar, which will be 2/3 cup and beat mixture again until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture, then fold in remaining whites carefully. The cake mixture will be chunky so don't worry. Just keep folding the eggs whites in until the mixture is brown.
Spread batter evenly over four baking pans. Bake for 15 minutes @ 350 degrees. Place on cooling racks for 10 minutes or until cooled.
I then sifted some cocoa powder on top of each cake layer. Then I placed a piece of waxed paper over the top of the cake pans. Next I placed a cookie sheet over the wax paper and flipped the cake onto it, gently peeling off the parchment paper lining. I then placed the cookie sheets into the freezer for 1 hour so that when I put all the layers together the cake layers stayed together.
Next you make the whipped cream for the icing and filling:
4 cups heavy cream (2 Pints)
12 tablespoons powder sugar
8 tablespoons of cocoa
Place all ingredients in your mixer until you get the consistency you want. I put my Kitchen Aid on the second to highest speed and beat for about 3-4 minutes.
Putting cake together:
Bring cake layers out of the freezer and arrange on your cake plate, cocoa side down. Spread filling evenly over the cake layer. Bring the next cake layer and place on top of the filling again cocoa side down. Then when it is all layered use the rest of the whipped cream to ice the cake with, there should be plenty!
I bought 3 small green baskets of strawberries and cut up 1 1/2 of the baskets to decorate the cake with & sprinkled white sugar over the top.
Then with the remaining strawberries I cut them up and added 1/2 cup of white sugar and smashed them all together so that I got alot of juice. We then poured the juice and strawberries over our piece of cake.