Chocolate Bliss is the best description for this amazingly decadent slice of pure love and goodness. Its moistness just melts in your mouth and activates all of those chocolate neurons in your brain. This is one of my all-time favorite cake recipes. The original came from my mother-in-law, which was passed to her from her mother. I always loved it when Louise (my mother-in-law) made this cake at family gatherings and on certain occasions; if you were lucky enough, she would make it for you. Being gluten-free I have been unable to enjoy this delicious Chocolate Bliss cake and would have to watch everyone else while they ate it. So, I decided to switch things up and make it so I can enjoy it as well. It’s one of the best re-vamps of an old family favorite.
This Chocolate Bliss cake is an old family favorite re-invented. Much thanks and love goes out to my wonderful mother-in-law Louise for sharing her mother's recipe with me and allowing me to make it my own.
- 2 ¾ Cups – Bob's Red Mill Gluten Free Flour 1 to 1
- 2 Tsp – Baking Soda
- 1 ½ Cups – Granulated Sugar
- 1/3 Tsp – Salt
- 1 Tsp – Baking Powder
- 2/3 Cup – Olive Oil
- 2 – Eggs
- 1 ¾ Cup – Butter Milk*
- 1 Tsp – Vanilla
- 2 Squares – Semi Sweet Chocolate – I used Ghirardelli
- 2 Squares – Lindt Excellence Chili Dark Chocolate Bar***
- ¼ Cup – Chocolate Chips
- ¼ Cup – Warm Water
- 1 Cup – Powdered Sugar
- 2 Tablespoon – Fresh squeezed Orange juice
- 1 Teaspoon – Vanilla
- **Sift all dry ingredients into bowl and set aside.
- Blend olive oil and half of butter milk together for 2 minutes.
- Add rest of milk, eggs, and vanilla - blending well.
- Melt chocolate in ¼ cup of warm water (I put coffee cup in microwave to heat water then put the chocolate in the cup) stirring until melted.
- Add to cake mixture and mix well with wooden spoon.
- Pour batter into greased cake pans, muffin tins or bundt pan.
- Bake at 350 degrees for approximately 20 minutes for cupcakes, 30 to 35 minutes for regular cake pans and 50 to 60 minutes for bundt pan.
- When toothpick inserted into middle of cake comes out clean, it’s done. Remove from oven and cool in pan for 10 minutes, then remove from pan and cool on wire rack! Once completely cool drizzle icing over the top.
- Mix all ingredients with a small whisk or fork. Pour into baggie and seal tight. Cut small slit in corner of baggie and squeeze to drizzle over top of cake.
*If you don’t have butter milk you can make it buy adding a tsp of vinegar to regular milk **Make sure you sift, it’s the family secret! ***Yes, make sure you use this chocolate, it's my secret additive that makes this one of the best chocolate cakes.
I believe I have done my mother-in-law proud with re-inventing the Chocolate Bliss cake. Now she has asked me to bring this for dinner at their house! I can’t get any better praise than that. Thank you Louise, for allowing me to make this my own. Fix this sweet, moist, and delicious chocolate bliss for your family for this coming Valentine’s Day, any occasion, or just because; and give them a slice of family love!
From my kitchen to yours,
Do you have an old family recipe that you’ve re-invented? If so, Please share below…