Gluten Free Chocolate Cake

Makes 1

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 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
  • FILLING AND TOPPING
  • 250g cooking chocolate
  • 250ml double cream
  • 100g caster sugar

Cake

  1. Line three 20cm/8” round cake tins with parchment, rub a little oil around the edges and pre-heat the oven.
  2. Sieve the cocoa into a bowl, add the flour and caster sugar, and stir with a whisk to combine.
  3. Break the eggs into a large jug, add the milk, oil and vanilla and beat together well.
  4. Pour the egg mixture into the flour bowl and mix everything together with the whisk.
  5. Add the boiling water and beat well.
  6. Divide the runny mixture between the tins.
  7. Bake for 35 – 40 minutes.
  8. Cool the cakes for a couple of minutes in their tins then turn them out onto a wire rack.
  9. Remove the parchment and leave to cool.

Filling and Topping

  1. Break the chocolate into squares.
  2. Put the cream and sugar into a saucepan and stir over 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.

Equipment

3 x 20cm/8” round cake tins and saucepan

Temperature

180°C, Fan 160°C, 350°F, Gas 4 

Cooking time

35-40 minutes
Absolutely delicious. You really wouldn't know that this was Glutrn Free. Easy to make but the finished product looks and tastes fabulous.
By SB
16 May 2018

Write a review

Find a recipe

Ingredients

Change Quantities:
  • 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
  • FILLING AND TOPPING
  • 250g cooking chocolate
  • 250ml double cream
  • 100g caster sugar

You may also like

Our Story

Going gluten free in the 70s...

Learn More