recipes/Freee Cake/600_FREEE_ChocolateCake.jpg

Gluten Free Chocolate Cake

4.5

31 Ratings

35-40 minutes 1 layer cake Gluten,Nuts,Peanuts,Wheat Vegetarian

About this recipe:

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An absolutely gorgeous chocolate cake with three lovely sponge layers– you would never know its gluten free.

Equipment:

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

Ingredients:

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CHOCOLATE CAKE
75g cocoa powder
250g FREEE Self Raising White Flour
325g caster sugar
4 eggs
200ml milk
200ml oil
1 tbsp vanilla extract
125ml boiling water
oil, for tins
fruit, for decoration

CHOCOLATE FILLING AND TOPPING
250g cooking chocolate
250ml double cream
100g caster sugar

Method:

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180°C, Fan 160°C, 350°F, Gas 4 

Chocolate Cake

  1. Pre-heat the oven.
  2. Rub some oil around the inside of three 20cm/8” round cake tins or insert a baking liner.
  3. Measure the cocoa and flour into a bowl, stir to combine then sieve into another mixing bowl.
  4. Add the caster sugar, and stir with a whisk to combine.
  5. Break the eggs into a large jug, add the milk, oil and vanilla extract and beat together well.
  6. Pour the egg mixture into the mixing bowl and mix everything together with the whisk.
  7. Add the boiling water and beat well.
  8. Divide the runny mixture between the tins.
  9. Bake for 35–40 minutes.
  10. Cool the cakes for a couple of minutes in their tins then turn them out onto a wire rack.

Filling and Topping

  1. Break the chocolate into squares.
  2. Put the cream and sugar into a saucepan and stir over a medium heat until about to boil.
  3. Remove the pan from the heat, add the chocolate and stir until combined.
  4. Allow to cool, stirring regularly until a thick paste starts to form which may take 8–10 minutes.
  5. Divide the mixture between the top of the three cold sponges and spread it out over each.
  6. Immediately place the sponges one on top of the other and leave to set.

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