OK, I have been taunting you for long enough by posting pictures of this cake on Twitter and Facebook. It is time I actually shared it with you…prompted by a request for a good birthday chocolate cake by Caoimhe on Twitter. So here it is. I hope you enjoy it as much as we do!
Best gluten-free chocolate cake
- FOR THE CAKE
- 2 tbsp cocoa powder
- 1-2tsp coffee granules - optional, for a choca-mocca cake
- 175 g margarine or butter - if butter, soften it first
- 175 g white sugar
- 3 eggs
- 2 tbsp golden syrup
- 200 g gluten-free self-raising flour - I use my wholegrain flour blend
- 3-6 tbsp dairy or dairy-free milk - depending on what flour you use - you dont want your mixture to be runny
- Either 100g dark chocolate broken into pieces - or if your diet allows, 50g dark or milk chocolate and 50g toffees (I use Tesco value ones) both chopped into small pieces
- FOR THE ICING
- Either 100g dark chocolate or 50g toffees and 50g dark or milk chocolate broken into pieces
- 50 g margarine or butter
- 2 tbsp dairy or dairy-free milk
- 100 g icing sugar - sifted
- Preheat the oven to 180 degrees/160degrees fan. Grease a 20cm round cake tin (ideally a loose bottomed one but it doesn't really matter)
- Place the cocoa and coffee granules (if using) into a cup and add enough hot water to make a smooth, thick paste
- Put the butter/marg and sugar into a large bowl and whisk with an electric whisk for approx. 1 minute
- Add the eggs, syrup, milk and cocoa paste and whisk until combined.
- Add the flour and carefully mix in. Once incorporated whisk for a further minute or two
- Place the mixture into the prepared tin, smooth and scatter the chocolate (and toffee pieces if using) on the top
- Gently push the chocolate (and toffee if using) into the mixture - not too far or it will sink right to the bottom!
- Cook the cake for 40-50 minutes until the top springs back when you press it lightly
- Cool in the tin for 5 mins then turn out and leave to cool on a wire rack
- Whilst cooling, make the icing by heating the chocolate, toffees (if using), butter/marg and milk in a saucepan over a low heat, stirring occationally.
- Once melted add the icing sugar to the mixture and leave to cool
- Spread the cooled icing on the cooled cake and decorate however takes your fancy...