Best chocolate cake recipe I have found! So much so, that I choose to bake this even for non coeliacs! So moist and tastes really chocolatey. Half the mix for 12 large buns!

Still has the gluten free product "off" flavor but was still pretty good. I made this cake for our anniversary. My husband who has coeliac said it did have a bit of a gluten free flavor but otherwise he really liked it. I made a chocolate mousse for the filling. I baked it in one 8 inch tin and it took about 60 minutes.

This cake turns out amazing! I never write recipe reviews but just had to for this! My boyfriend made it who is NOT a baker and it was still great and easy to follow. We split the mix between 2 20cm tins rather than 3 and have a lovely tall and well risen cake. It really has no tells of being gluten free. So moist yet light and holds very well. As others say we were concerned with how wet it was as a mix but just trust it. We had to do a few substitutions based on what we had in- only had 150mL oil (used melted coconut Oil) so made up the rest with melted stork. Didn’t have caster sugar so used granulated sugar. Also used cashew milk for the milk To make it dairy free.. Had a very mild but pleasant coconut taste from the coconut oil that actually works really well with the chocolate. Made our own frosting frosting with melting a 1:4 ratio stork:dark chocolate then allowing it to stiffen in the fridge which also works great with the cake. And added raspberries to the top. Thanks Doves farm!

This was a hit with the family. Super moist! Match with Vanilla icecream, melted chocolate and Blueberries :)

Hands down the best chocolate cake I have ever made and possibly the best I have ever tasted! I made it as one big cake in a silicone mould and cut it into two and be warned it took around 70min to bake that way (I just kept checking every 5-10min to see if a skewer came out clean). At 40min it was still soup! Absolutely cannot tell it is gluten free. In fact, it was made for a birthday and only eaten the next day and I had fears because gluten free dries out so quickly but it was amazing. I used coconut milk (Koko) and light olive oil. For the ganache I used dairy free Elmlea and Dr Oetker's 54% dark chocolate (also dairy free), added no caster sugar and reduced the cream to compensate. I also tried making a white chocolate ganache with the same ratio of cream to chocolate but it didn't set. Only later did I learn that white chocolate needs a higher chocolate to cream ratio. Make this cake, you will not regret it!

Bloody love this recipe!! Have had so many compliments and disbelief that it's GF! Because of the high liquid content in the mix the cake stays wonderfully moist. I substitute some of the water/milk for fizzy drinks sometimes to give it a bit of extra lift. 10/10 recommend.

Hi . What size eggs Medium or Large ? Full fat milk or semi ? And is it Veg oil ? Thanks

This recipe keeps on giving - not only did it make for a marvellous space cake (and won a prize) but I've just eaten some cupcakes from the freezer that we made with a bit of left over mixture. They are a triumph.

Excellent cake recipe! Used for a school baking compo and I make a space cake! Not too rich

I baked this Gluten Free Chocolate Cake for my daughter birthday and it was a success! Taste and consistency are amazing! we loved it!!!! very much recomended

Excellent recipe, lovely cake, made no changes to the recipe. I used 2 x 8" round tins for this recipe and it cooked perfectly in 35 mins. If you leave the filling to cool longer, it doesn't sink when you place the sponge on top of the first one.

At last, I have found a recipe that I can use to make my lovely husband his ultimate favourite chocolate cake. It was so easy and the result was fantastic. The ganache was so smooth and delicious and I beefed it up with a baileys cream frosting to layer inbetween. I will endeavour to try your other recipes now. Thank you from the Donnelly household x

The lightest chocolate cake I’ve ever tasted. Absolutely delicious

The best gluten free chocolate cake I've baked (and I've tried a lot of recipes!). Some comments here regarding how wet it is before it goes in the oven - I was surprised at just how runny it was, but it came out moist and delicious. Make sure to cook it for long enough (I did mine in one tin as an entire cake then sliced it to layer it, and it was in the oven for about 50 minutes). The filling and topping recipe is a nice addition, although for the very top of the cake I substituted caster sugar for icing sugar and beat it which seemed to make a thicker, firmer frosting when set.

Lovely moist sponge and lots of complements on the cake and icing. Easy to bake, very runny cake batter but trust the recipe- it came out a treat. Did 3/4 quantities across 2x 7” tins. 200ml cream, 200g chocolate and 50g sugar for the ganache was plenty to fill the middle and cover the top.

Another winner. I have baked several Doves Farms recipes and they always turn out perfectly. Any uneaten slices can be frozen for later where they work well microwaved and accompanied by a dollop of ice cream.

I seriously love this recipe. I've been using it for a year at least. My Dad is GF and a good friend is coeliac. I've found it works just as well as a cupcake recipe too, super quick to whip up and does not taste gluten free. Yum!

Delightful rich cake. Surprised everyone that it was gf.. also my first bake in YEARS and it was foolproof.

Best gluten free cake I've ever had! I am not an experienced baker but this is fool proof. I followed it exactly and it came out as the most delicious gluten free cake I've ever had. Really recommend! Do not worry about the runny mixture, it cools well and the cake is beautifully moist. I had my last piece a whole week after I had made it, and it was still deliciously moist!

The best gluten free chocolate I've ever made. It's light, fluffy and moist. Not too sweet and absolutely delicious. We filled with blackcurrant jam and covered in ganache. Brilliant recipe

This turned out very well. The mixture was very runny but it remained moist when cooked. It had a lovely texture. We made a single layer 8 inch and 18 cupcakes with the quantity in the recipe. It doesn't rise a huge amount so needs filling about 2/3 high. As my children are also dairy-free we just decorated with melted dairy and soya free chocolate.

Really pleased with this cake better than anything that I have bought gluten free, absolutely well worth making delicious enjoyed every morsel would be great for a special occasion. Thanks Doves,

Love this recipe. Made for a friends birthday.

This is a fabulous recipe, yes the mixture is ver wet but when baked it’s like a chocolate fudge cake.

I used all ingredients except for the boiling water, and it was wet enough but i have not tried eating it yet, it is still in the oven, hopefully it will taste good.

Terrible... Mixer is far too wet and not enough flour to absorb the oil so comes out like a Yorkshire pudding mix, not a cake

I made this enlightening cake for my family! Little Jimmy has so many allergies and it’s sometimes hard to accommodate but luckily our friendly bods at Doves Farm came through this time and many times again! It was so brilliantly tasty and I confess to single-handedly eating the remainder of chocolate icing! If you don’t want any more than necessary, I would recommend using only 2/3 of that which is recommended for the desired affect! Doves Farm truly is the bee’s knees!

This is an amazing recipe! I’m an experienced baker - but not with gluten free baking. Made it for a friends birthday cake. I was very sceptical about how it would turn out, as the quantities and method seemed quite strange. But it was truly delicious. The only thing I altered slightly was to whisk the eggs really well (to get a little extra air into the mixture) before adding to the other ingredients.

Great cake, I made 3/4 amount in 2 7” tins. Sandwiched together with buttercream, then covered in 150g choc/150ml cream ganache without the sugar. The sponge texture was great and not crumbly like so many GF cakes. The mix is worryingly runny but don’t worry it comes out great. This will definitely be my go to chocolate cake from now on.

First go at gluten free chocolate cake. Well, it's not bad. Would prefer using butter or oil but other than that it's a good cake. Will definitely use this recipe again. Husband didn't know the difference

Absolutely delicious. You really wouldn't know that this was Glutrn Free. Easy to make but the finished product looks and tastes fabulous.