This Gluten-free dark chocolate cake is absolutley delightful, decadent, delicious! This chocolate cake is very rich, using three slabs of chocolate, and remains fresh and moist for a couple days even though it uses gluten-free flour. It’s very easy to make ~ you put everything in a bowl and mix for a couple of minutes, spread into two tins and bake. The trickiest bit is melting the chocolate for the ganache but following a few specific instructions will result in perfectly melted chocolate every time. This cake will easily serve 8 people, as a small slice goes a long way.
- 175g butter, softened at room temperature
- 185ml caster sugar
- 3 large eggs, at room temperature
- 185ml gluten-free flour, sifted
- 1 teaspoon gluten-free baking powder, sifted
- 2 tablespoons good quality cocoa powder, sifted ~ use Nomu Cocoa Powder
- 2 teaspoons vanilla extract / essence
- 100g dark chocolate, chopped ~ I use Lindt’s 70% chocolate slab
- 160 – 200g dark chocolate
- 125 – 150ml whipping cream
- 60g butter
- Grease and line the bases of two 20cm / 8″ round sandwich tins.
- Pre-heat the oven to 180°C.
- Chop the dark chocolate into small to medium chunks ~ the chunks give the cake a delightful texture. If they are too small, they will melt and if they are too big, you won’t be able to cut the cake nicely.
- Put the butter, caster sugar, eggs, flour, baking powder, cocoa powder and vanilla in a bowl and beat for about 2 minutes until the mixture is smooth and creamy.
- Divide the mixture between the two tins and scatter the chopped chocolate pieces, lightly pressing them into the mixture.
- Level the surfaces and bake in the pre-heated oven for 25 minutes or until firm to the touch.
- Allow to cool slightly and then transfer to a wire rack to cool completely.
- Place a clean, dry bowl over a pan of simmering water.
- Make sure that the bowl does not touch the water.
- Break up the chocolate and add to the bowl with the butter and cream.
- Stir constantly until the mixture is smooth and well-combined.
- Remove the chocolate mixture from the heat and allow to cool slightly ~ do not allow to cool completely otherwise you won’t be able to spread it.
- Use a portion of the chocolate to sandwich the cakes together.
- Spread the rest of the ganache over the top of the cake allowing it run down over the sides ~ work from the centre of the cake outwards for a more even spread.
Dust the cake with cocoa powder and serve small slices with good quality, strong tea or filter coffee.
Notes on the Gluten-free Dark Chocolate Cake
- Preparation: Approximately 15 minutes
- Cooking: Approximately 25 minutes + cooling time
- Finishing: Approximately 15 minutes
- Wheat-free, Gluten-free
- Allergens: Eggs, lactose, possibly nuts depending on where the chocolate is made
- Serves 8 – 10