You can be gluten-free and still have the fudgiest chocolate cake
Kids are easy to please with homemade birthday cakes. This surprising boba birthday cake for teenagers can have the same effect.1 cup unsalted butter, plus more for the pan1 cup unsweetened black or Dutch-processed cocoa powderHeat the oven to 350 degrees. Butter an 8-inch springform pan, line the bottom with parchment paper, and butter the parchment.
Combine the butter and chocolate chips in a heavy medium saucepan. Melt over low heat, stirring occasionally, until smooth. Remove from heat. Meanwhile, whisk the sugar and cocoa powder in a large bowl until blended. Add the eggs and whisk until smooth. While whisking the eggs continuously, pour in the melted chocolate in a steady stream. Whisk until smooth. Scrape the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out with a few crumbs clinging to it, 40 to 45 minutes. Cool the cake completely on a wire rack. Release the pan sides and slide the cake off the base. Serve or use in theThe cake can be wrapped tightly in plastic wrap and kept at room temperature for up to 3 days or frozen for up to 3 months. If frozen, thaw before serving.
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