recipes/Freee Cake/600_FREEEHotchocolatecake.jpg

Gluten Free Hot Chocolate Cake

5.0

14 Ratings

30-35 minutes 1 layer cake Egg,Gluten,Milk,Nuts,Peanuts,Wheat Vegan,Vegetarian

About this recipe:

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This impressive celebration cake is ideal for birthdays, parties or as an impressive dinner party centrepiece! It can also be made free from egg and dairy, and even vegan, using our clever ingredient swaps. If necessary, check the allergen status of your mini marshmallows.

Equipment:

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3 x 20cm/8” round baking tins, 2 x large mixing bowls and saucepan

Ingredients:

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Chocolate Cake
300g FREEE Self Raising White Flour
300g butter (or vegan butter)
300g caster sugar
4 eggs (or mix 4 tbsp FREEE Chickpea Flour + 8 tbsp water)
50g cocoa
175ml milk (or vegan milk)
2 tsp vanilla extract
oil, for tins

Buttercream Filling
250g butter (or vegan butter)
300g icing sugar

Chocolate Ganache and Topping
200g double cream (or vegan cream)
200g milk chocolate (or dairy free chocolate)
25g mini marshmallows (or vegan marshmallows)
cocoa, for dusting

Method:

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190°C, Fan 170°C, 375°F, Gas 5

Chocolate Cake

  1. Pre-heat the oven. 
  2. Rub some oil around the inside of three 20cm/8″ round baking tins or insert a baking liner. 
  3. Measure the flour into a small bowl.
  4. Cut the butter into small cubes and put them into a mixing bowl.
  5. Add the caster sugar and beat together until light and fluffy.
  6. Break one egg into the bowl and beat to combine.
  7. OR add the chickpea + water and beat well.
  8. Sieve the cocoa into the bowl and stir to combine.
  9. Break the remaining eggs into the bowl, one at a time, beating well after each addition.
  10. Sieve half the prepared flour into the bowl and stir to combine.
  11. Mix in the milk and vanilla extract. 
  12. Sieve the remaining flour into the bowl and beat well.
  13. Divide the mixture between the prepared cake tins and smooth the tops.
  14. Bake for 30-35 minutes.

Buttercream Filling

  1. Put the butter into a bowl and beat until it is light and fluffy.
  2. Sieve the icing sugar into the bowl and beat to combine.
  3. Divide the mixture between the top of two cold cakes and spread it out evenly. Place one cake on top of the other.
  4. Place the third sponge on top. 

Chocolate Ganache and Topping

  1. Put the cream into a saucepan over a medium heat. 
  2. When the cream is almost boiling, remove the pan from the heat and stir in the chocolate. 
  3. Allow the topping to cool stirring until it thickens slightly.
  4. Spread the topping over the top and sides of the cake.
  5. Scatter marshmallows over the cake.
  6. Sieve a little cocoa over the top to finish.

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