Line three 20cm/8” round cake tins with parchment, rub a little oil around the edges and pre-heat the oven.
Sieve the cocoa into a bowl, add the flour and caster sugar, and stir with a whisk to combine.
Break the eggs into a large jug, add the milk, oil and vanilla and beat together well.
Pour the egg mixture into the flour bowl and mix everything together with the whisk.
Add the boiling water and beat well.
Divide the runny mixture between the tins.
Bake for 35 – 40 minutes.
Cool the cakes for a couple of minutes in their tins then turn them out onto a wire rack.
Remove the parchment and leave to cool.
Filling and Topping
Break the chocolate into squares.
Put the cream and sugar into a saucepan and stir over medium heat until about to boil.
Remove the pan from the heat, add the chocolate and stir until combined.
Allow to cool, stirring regularly until a thick paste starts to form which may take 8 – 10 minutes.
Divide the mixture between the top of the three cold sponges and spread it out over each.
Immediately place the sponges one on top of the other and leave to set.
3 x 20cm/8” round cake tins and saucepan
180°C, Fan 160°C, 350°F, Gas 4
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.
By Eleanor Leech
13 Apr 2019
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
By Deborah Evans
31 Mar 2019
Absolutely delicious. You really wouldn't know that this was Glutrn Free. Easy to make but the finished product looks and tastes fabulous.