A phenomenally good chocolate cake

and it's gluten-free!

It was Isaac’s birthday this week, and a little while ago when I asked him what sort of cake he would like he mentioned a very particular two layer chocolate cake that he had seen on Instagram a few days prior. The way he described it sounded both delicious and decadent. Baked in two stages, the first stage was firmer and ‘cake like’ and then on the second bake the rest of the batter was added, resulting in a gooey layer on top. The only problem was that he could not remember the name of the creator, where he saw it or any other details that could point me in the right direction…very helpful right?

Anywho, despite both of us spending ages trying to find it, no version seemed to be ‘the one’ seen earlier that week.

So I decided to make my own foolproof chocolate cake that, while not being cooked in two parts, was still every bit as decadent (likely much easier to put together) and modelled off a traditional chocolate meringue cake. It’s similar to a molten lava cake, but much lighter due to the marshmallow-y meringue that is folded through the ‘ganache’. Even better, this cake can highlight any flavours you are vibing on the day and as an extra bonus, is gluten-free! Because it’s such an adaptable recipe and is good for those gluten-free friends and family, I call it a Celebration Cake! Sure, it’s great for birthdays, but in my opinion, I think it’s perfect for just about any and every occasion.

Made with dark chocolate, and spiked with Frangelico and orange zest, this cake is sure to be a hit with whoever tries it. And even better, you can adjust the flavours to your preference (or even leave them out if they’re not your thing). Topped with whipped cream and in-season raspberries, this will be surely end up on high rotation.