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Luxurious Gluten Free Chocolate Cake

Name: Luxurious Gluten Free Chocolate Cake
Prep time: 10 min
Cook time: 30 min
Ingredients: For the sponge cake:; 400 g Mix it! Universal; 90 g cocoa powder; 6 g baking powder; 300 g butter at room temperature; 330 g caster sugar; 6 large eggs, beaten; 4 1/2 tbsp milk; 2 1/2 tsp vanilla extract; For the filling:; 500 g butter at room temperature; 1,2 kg icing sugar; 1 tsp vanilla extract; 4 tbsp milk; 150 g dark chocolate; 75 g cocoa powder; For the decoration:; 1 package Chocolate O's; choice of Schär biscuits

10 people

40 min

The king of all desserts. This decadent chocolate cake will be the crown jewel in any celebration.

Show your coeliac friend or relative just how much they mean to you with this recipe for a sumptuous gluten free chocolate cake that looks every bit as good as it tastes. It truly is a showstopper that will be the pièce de résistance of any birthday banquet or celebratory spread. And the best thing is, it’s so rich, moist and luxurious, no-one else will even be able to tell it’s gluten free!

Cook

Preparation

in 10 minutes

Cooking

in 30 minutes

Temperature

170 °C

Pre-heat the oven to 170°/150°C Fan/Gas Mark 3.
Place the butter and caster sugar into a mixing bowl and beat well for 1-2 minutes using an electric mixer, until the mixture is light and pale.
Add the remaining sponge ingredients and mix for a further 2 minutes.
Place into two round 20cm cake tins that have been greased and base-lined with baking parchment
Bake in the pre-heated oven for 30 minutes, or until the cakes spring back when lightly touched.
Leave in the tins until the sponge has cooled before turning out onto a cooling rack.

To make the buttercream and decorate:

Beat together the butter, icing sugar, vanilla extract and milk until soft. Place 2 generous tablespoons of mixture in one bowl and 4 into another (the smaller amount for the cake topping and the rest for the cake filling).
Crumble 4 Chocolate O’s into the buttercream to make the filling. Spread evenly between the sponge layers.
Melt the chocolate in a small bowl over a pan of hot water or carefully melt in a microwave.
Pour the chocolate into the remaining buttercream and mix well. Add more milk if necessary to achieve a soft consistency. Spread this over the top and sides of the cake.
Decorate the top of the cake with your choice of Schar biscuits.
16-17 Chocolate O’s are required to decorate the base of the cake.

Ingredients

For the sponge cake:

400

Mix it! Universal