By: EatingWell User
Made for son's 4th b-day
I haven't baked in a long time, so this was a bit more advanced than I though it would be. However, since I watch baking on tv so often, I felt I was really good at folding in the egg whites!
I used a gluten free flour blend in place of the cake flour, because of that the cake was a bit dense. The dense-ness of it made it feel like a fudge cake (as one of my guests described!) The flavor combo of chocolate and cinnamon makes my knees buckle a little, it's so good! I could taste a slight bitterness that I think was the whole wheat pastry flour, next time maybe I will try all gluten free, or gluten free with cake flour and maybe it will be a bit fluffier. I made a cream cheese icing instead and used almond extract. Again, totally, super delish! Also, I did use coconut oil instead of canola, it is better for baking as it can withstand very high temps and not break down and it's tasty.
Pros: The chocolate and cinnamon combo, so amazingly delish!!
Cons: The kitchen was a mess.