Free From Hot Chocolate Cake

This impressive celebration cake is ideal for birthdays, parties or as an impressive dinner party centerpiece! It can also be made free from egg and dairy, and even vegan, using our clever ingredient swaps.

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • CAKE
  • 300g Freee Self Raising Flour
  • 300g caster sugar
  • 300g butter (or vegan butter)
  • 4 eggs (or 4tbsp Freee Chickpea Flour + 8tbsp water)
  • 50g cocoa
  • 175ml milk (or vegan milk)
  • 2 tsp vanilla extract
  • FILLING
  • 250g butter (or vegan butter)
  • 300g icing sugar
  • TOPPING
  • 200g double cream (or vegan cream)
  • 200g milk chocolate (or dairy free chocolate)
  • 25g mini marshmallows (or vegan marshmallows)
  • cocoa for dusting

Cake

  1. Line three 20cm/8" round baking tins with parchment and pre-heat the oven.
  2. Sieve the flour into a small bowl and set it aside.
  3. Put the butter and caster sugar into a large bowl and beat together until light and fluffy.
  4. Add two eggs to the bowl (or all of the chickpea + water) and beat well.
  5. Sieve the cocoa into the bowl and stir to combine.
  6. Add the remaining eggs, beating them in one at a time.
  7. Beat in half the prepared flour followed by the milk and vanilla.
  8. Stir in the remaining flour.
  9. Divide the mixture between the prepared cake tins and smooth the top.
  10. Bake for 30-35 minutes.

Filling

  1. Put the butter into a bowl and beat it 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.

Topping

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

Equipment

Three 20cm/8” round loose bottom cake tins

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

30-35 minutes
I made this cake for my sons birthday. It's a very good recipe,came out full of chocolate flavour and lovely and moist. I didn't make so much filling though as I thought it would be too rich. Will certainly be making it again!
By Mrs Jane Haynes
23 Feb 2017
The sponge is so tasty, that it can be eaten without making a cake. For filling and topping I added cherry jam, which went together very well with cocoa taste.
By Mrs Elina Jakubaneca
24 Sep 2016

Write a review

Find a recipe

Ingredients

Change Quantities:
  • CAKE
  • 300g Freee Self Raising Flour
  • 300g caster sugar
  • 300g butter (or vegan butter)
  • 4 eggs (or 4tbsp Freee Chickpea Flour + 8tbsp water)
  • 50g cocoa
  • 175ml milk (or vegan milk)
  • 2 tsp vanilla extract
  • FILLING
  • 250g butter (or vegan butter)
  • 300g icing sugar
  • TOPPING
  • 200g double cream (or vegan cream)
  • 200g milk chocolate (or dairy free chocolate)
  • 25g mini marshmallows (or vegan marshmallows)
  • cocoa for dusting
Our Story

Going gluten free in the 70s...

Learn More