If you haven’t discovered the blog Art of Dessert you’re in for a treat… pun intended. It’s an amazing collection of allergy friendly desserts. If you are new to food allergies, her many egg free recipes will take a huge weight off your shoulders as you realize that “no eggs” in no way means no baked goods.
One of her most popular recipes is for Chocolate Wasted Cake. My recipe was inspired by her amazing creation but uses my favorite recipes for egg free chocolate cake and chocolate frosting.
Ingredients and directions:
3 cups of flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons distilled white vinegar
2 cups of milk
Combine flour, sugar, salt, baking soda and cocoa.
Add vegetable oil, vanilla, vinegar and milk.
Divide between 24 baking cups.
Bake 20 to 30 minutes or until a toothpick inserted in center comes out clean.
Cool on baking racks.
1/2 cup (1 stick) Salted butter room temperature
2/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 cups confectioners sugar SIFTED (sifting a must!)
1/3 cup heavy cream
Mix butter, vanilla and cocoa powder.
Add half of the confectioners sugar and mix well.
Scrape down the sides, add half of heavy cream and mix well.
Add remaining confectioners sugar, mix well.
Scrape down the sides and add remaining cream.
Mix until fully combined.
2 cups melted semi-sweet chocolate chips
1/2 cup heavy cream
Microwave chocolate chips, stirring every 30 seconds until completely melted. Stir in heavy cream until fully combined.
Once cupcakes have completed cooled, drizzle with Godiva Chocolate Liqueur. Top with frosting, malt balls (I use original Whoppers as they are peanut and egg free), and Rolos. Drizzle with melted chocolate. Let cool and serve.