Valentine’s Day: A somewhat lighter, Chocolate Cake!

Chocolate Cake!!!! That is all. 

Actually, it’s more than that. It’s luscious, it’s dark chocolate with espresso that deepens the chocolate flavor, it’s extra chocolate chips, uber moist (sorry I know some of you hate this word but I can’t find an alternative on thesauraus.com, because “damp” just doesn’t work) and just a delight to have!! It’s suitable for really any day, not just on Valentine’s! Enjoy your any day dessert without the gluten belly and you can thank me later. 

That’s right, what makes this one somewhat unique is that it’s made gluten free! I wasn’t purposely looking to make this flourless, however there’s something about dense chocolate desserts, that when you opt out the flour you remove the sponginess from it. Which is a nice change from a standard chocolate cake. MM DENSITY. Get ready to have water and/or milk on standby because you’re guaranteed to get chocolate stuck on your teeth 😀

Valentine’s Day is one day to celebrate a day of romance, but I think it’s worth celebrating all weekend! Yay more chocolate. Celebrate your spouse but also, your friends, family, dog, bird, food, and YOU! If no one/thing else then definitely celebrate you. Hope you have lovely chocolatey weekend <3 

Recipe Notes: This recipe can sub oil for butter, but using oil seemed to taste better, and it’s olive oil, so, kinda healthy right?! You can definitely opt for butter, just ensure that it’s unsalted as salt is already called in the recipe.
I used a 8×8 square baking pan, and it makes about a .75-1 inch thickness of a cake. You can certainly use a larger baking pan, perhaps a 9 inch round pan which will make this a bit thinner. I might try to take this out a minute or two earlier next time and see if I get a fudgier texture! Enjoy!