Indulge in a deliciously easy, quick, and chewy gluten-free chocolate cake topped with apricot chocolate frosting. A perfect treat!
Delightfully Decadent and Simple to Make!
Indulge in the delightful world of baking with a Gluten Free Sourdough Chocolate Cake, topped with a rich Chocolate Apricot Frosting. This unique dessert combines the tangy flavor of sourdough with the sweetness of chocolate and apricot, resulting in a cake that is both satisfying and decadent. The gluten-free aspect makes it a suitable option for those with dietary restrictions, allowing everyone to enjoy a slice of this scrumptious treat.
As you embark on this baking adventure, prepare to mix humor with culinary creativity. The process not only involves gathering ingredients and following a recipe but also adds an element of fun that makes baking enjoyable for everyone, whether you’re an experienced baker or just starting out. The combination of flavors and the playful approach to cooking ensures that this dessert will be a hit at any gathering, appealing to chocolate lovers and dessert enthusiasts alike.
Indulge in a Decadent Delight: A Heavenly Fusion of Rich Chocolate and Tangy Apricot Bliss!
Comedy kitchen with Chef cell was recorded on a cell phone in front of a fake audience this is a delicious chocolate fudgy apricot cake with an apricot chocolate frosting again thank you very much stick with me go down to the comments and say hey Chef cell congratulations on being so darn.
Good-looking let’s get to it break them yolks up break it up nothing to see here hey guys Chef cell right here I fooled myself that time well well well here we are welcome to Comedy kitchen.
With Chef cell our weekly broadcast our weekly download upload I it’s a new recipe listen thank you everybody we just surpassed 1.2 million views and 60,000 subscribers thank you thank you fake audience you know you’ve been hanging in there on a little file on my desktop thank you real audience really.
We really appreciate it we appreciate you let’s get to this another gluten-free one are you kidding me I’m sorry but this one I couldn’t pass it up it I could I couldn’t I just couldn’t it’s a glutenfree sour dough chocolate fudge cake with an apricot chocolate frosting.
So let’s get right to it again thank you very much stick with me go down to the comments and say hey Chef sell congratulations on being so darn good-look let’s get to it all right let’s go 3/4 of a cup or 150 g of light brown sugar half a cup or 150 g of cold sour dough starter got to.
Be cold if you don’t have starter just mix like a half a cup or 70 G of super fine brown rice plus 6 tablespoons of water and you got it done and we have a half a cup or0 gam of extra virgin olive oil or you can use avocado oil whatever you want to use is fine it’s for it’s for moistness and a little taste yeah and a little more for.
Greasing we’re going to grease the pan too two large eggs make a room temperature if you can two tablespoons of brewed espresso or very strong coffee yeah reminds me of Grandpa where are you Gramps anyway cool that to room temperature if you don’t mind well I don’t care if you don’t mind no I do care I care about.
Everything 3/4 of a cup or 75 G of this here almond flour you want it to be fine almond flour you can get it in the store and a half a cup of 70 G super fine Brown rice flour or or light buckwheat flour the light buckwheat flour is a little easier to find in the store but you can get the other one the super fine brown rice flour in your computer right.
Just go into your computer you hit I think brown right Amazon Amazon just want to see if you’re paying attention cuz I certainly am not4 of a cup or 25 G of unsweetened cocoa powder half a teaspoon of baking soda half a teaspoon of Kos salt I I made it 3/4 of each you can do whatever 4 oz or 110 G of any kind of chocolate.
Morsels you like but make sure they’re black don’t put white don’t put white stuff in there please all right you and your blonde brownies I know who you are and we’re going to have a recipe for the chocolate glaze I’m going to make that later so let’s get down to the baking part I’ll be right why am I yelling we’re going to whisk together these.
Eggs break them hooks up break it up nothing to see here very good espresso olive oil light brown sugar break it up ah no kitchen eight folks just good old elbow grease and starter.
Get it all in there and give it a good minute or two I got some chunks in here I will not be suede see I wasn’t beaten by the chunks that’s you know that’s brown sugar it likes to stay together trust me that Al Green song right I I would play it but then you know the algorithm.
You know they’ll threaten me oh you can’t be funny and stupid on YouTube anymore cuz you played an Al Green song add both flowers now told you this was easy and get that cocoa in there and the baking soda and salt somebody’s already becoming.
Tropy right going to switch to the spatula clean it up a bit and I’m going to fold in these chocolate morsels I got semi sweet Ste and you do want to fold it you created some air in there with the Whisk so I don’t want to interrupt that.
Process it looks good I got the oven at 350 I got one of those shell one Rong from the top and time to pour ah yes I remember when I was a child after playing some baseball with my friends or whatever I was doing at the time Mom would make us this.
Delicious chocolate sourdough cake with the chocolate glaze yeah right dcin hind my usual non- Rim cookie sheet silicone mat if you have it not a definite need but it sure helps with that bottom that’s why I want to keep it like I said one rung down from the top and let’s put this in for 30 35.
Minutes and then we’ll do the the toothpick test and move on to the glaze ah I remember when mom used to make that glaze nah okay we got the glazing out I have 210 G of apricot jam4 cup or 80 g maple.
Syrup get every last gram in there and get that olive oil 55 G get that in there or 1/4 cup and 1/4 cup or 25 G unsweetened cocoa powder I’m getting this off the little platform here it’s called the platform of the actual no it’s not teaspoon of vanilla extract.
Pure and let’s get some sea salt in there I got kosher that’s okay I like a little salty especially this kind of thing and we start by pulsing as usual and let it go for two minutes take a gander oh that looks great right I’m going to transfer it to a bowl and keep it out and it might get.
A little like solid you know I’m going stiffen up a little bit while your cake is baking over there and you want to cool the cake down before you pour this over the cake as I will show you and if it’s a little bit too thick just put it in a microwave a little bit if you like it flow and let it drip down the sides it’s going to be great I’m telling you.
All right let me get this in a bowl and we’ll come back when the thing is baked what do you think about that yeah do you think about that cuz I do it’s what I do all right and I started in the middle I just went around I’m going to finish it here and there you have it I put some red stuff in there can’t really see it that.
Well but the hopefully these little sparkly things here we go look at this pure gold baby I’m not going to put it like all over just you know like I don’t know in the center and I have these little pieces of paper I’m going to pull them out just in a while I’m going to let it set a little bit and ladies and.
Gentlemen I don’t know what to tell you well I do know what to tell you this is a delicious chocolate fudgy apricot cake with an apricot chocolate frosting you’re not going to find this and it’s and it’s freaking glutenfree and it’s got gold stuff on it it’s got gold stuff anyway I hope you enjoyed this one or I hope you will enjoy it.
When you make it please subscribe we are at 1.2 million views over 60,000 subscribers come on be the 60,000 and one and I’ll send you a cake no I won’t anyway this is comedy kitchen with Chef cell I I will see you next time.
