My recipe for chocolate cake using gluten-free flour.
The sponge texture is excellent and the whole cake tastes delicious!
The basis of this cake recipe comes from a family member many years ago, which I’ve adapted to be gluten-free. The topping is optional. I’ve used milk chocolate, but you could for example, simply dust the top with icing sugar instead. I’ve used an 18cm cake tin size.
Makes 12 slices.
For the cake sponges:
- 185g gluten-free plain flour
- 0.5 tsp Xanthan gum powder (gluten-free)
- 55g cocoa powder
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 2 tbsp golden syrup (about 45g)
- 145g golden caster sugar
- 145ml vegetable oil
- 145ml milk
- 2 large eggs.
For the filling:
- 2 level tbsp cocoa powder
- 115g unsalted butter (room temperature)
- 115g icing sugar
- 1 tbsp milk to loosen up the filling when mixing.
For the topping:
- 50g milk chocolate.
- Sieve the flour, cocoa powder, bicarbonate of soda, baking powder and Xanthan gum powder into a large mixing bowl (I used the mixing bowl of my kitchen mixer).
- Add the golden syrup and golden caster sugar and combine with a spoon.
- In a jug, beat the eggs, then add the oil and milk and beat again in the jug.
- Gradually add the jug mixture to the mixing bowl and combine all the ingredients. Beat well until you get a smooth liquidy mixture.
- Place the mixture in two cake sandwich tins (this recipe is for 18cm cake tins) with baking liners (or you could grease the tins instead), level the tops and gently shake the cake tins so the mixture spreads to the edges of the tins.
- Bake at 160 deg C fan for 35 mins. Test with a skewer and use the finger press test to ensure the cake is baked.
- Turn out onto a wire rack, remove the cake tins and baking liners and leave to cool. Ensure the sponges are completely cooled before moving onto the next stage.
- After baking, one of the sponges will probably have a dome to its top. To level it, carefully cut the top off it and then use this as the bottom half of the cake. The top half can still have a domed top.
- For the filling, cream the softened butter, icing sugar and cocoa powder together until smooth and silky. If the mixture seems too thick, add a small amount of milk to loosen it.
- Spread the filling evenly over the bottom sponge. Carefully place the other sponge on top. Press down lightly until the filling spreads to the edges, but without dripping too much over the edge. Tidy up the edges with a palette knife.
- For the topping, boil a saucepan of water then turn down the heat to a gentle simmer. Place the milk chocolate in a bowl large enough to span the saucepan but without touching the simmering water underneath. Slowly melt the chocolate.
- Place the melted chocolate on the top of the cake and spread evenly with a palette knife.
Nutrition (per slice), including the filling and milk chocolate topping
- 12 slices, 389 calories per slice
- fat 22.9g (8.0g saturated)
- carbs 40.0g
- sugar 27.3g
- protein 5.4g
- fibre 1.0g
- salt 0.3g.