Gluten free chocolate cake
This is an easy gluten free chocolate cake recipe with a rich, thick chocolate ganache frosting.
For the cake:
- 175 g self-raising gluten free flour
- 30 g cocoa powder
- 150 ml vegetable/rapeseed oil
- 100 ml buttermilk
- 175 g caster sugar
- 3 large eggs
- 1/4 tsp xanthan gum
- 100 g dark chocolate (melted and cooled)
For the ganache frosting:
- 250 g dark chocolate (chopped into small pieces)
- 250 g milk chocolate (chopped into small pieces)
- 250 ml double cream
First make the ganache:
Add the double cream to a pan and place on a low heat. Meanwhile place the chocolate (the smaller the pieces, the better) into a large bowl. Once the cream starts to simmer (not boil!) take it off the heat and pour over the chocolate. Mix until smooth and all the chocolate has melted. Allow to cool completely - first on the worktop and then in the fridge.
Next make the cake:
Preheat the oven to 180'C and grease and line two round, 20cm baking tins. Set aside.
Add all of the ingredients (except the melted chocolate) into a large mixing bowl and, using an electric whisk, beat together until fully combined. Next pour in the melted chocolate and fold in.
Pour the batter evenly between the two cake tins, smooth the tops and place in the oven. Bake for 20-25 minutes until the tops bounce back when gently pushed (or a skewer inserted in the middle comes out clean).
Remove from the oven and place on a cooling rack. Cool for 5-10 minutes then remove the cakes from the tin. Remove any excess baking paper and leave to cool completely.
Once cool, smooth half the ganache over the top of one of the cakes (if the cakes have risen too much you make want to trim the top of the base cake first to ensure it's level). Gently press the second sponge on top then smooth the rest of the ganache on top. Optional: decorate with sprinkles, grated chocolate or white chocolate stars.