Spread this gluten-free cake with a generous amount of chocolate icing for a delicious dessert that's suitable for all to eat. Finish it off with a sprinkle of chopped chocolate for true decadence.
Easy gluten-free chocolate cake
Because everyone should be able to enjoy chocolate cake!
- 15 mins preparation
- 45 mins cooking
- 20 mins marinating
- Serves 12
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Ingredients
Easy gluten-free chocolate cake
- 125 gram butter, at room temperature, chopped
- 125 gram gluten-free dark cooking chocolate, chopped
- 3/4 cup caster sugar
- 1/4 cup water
- 2 eggs, lightly whisked
- 1 cup gluten-free self-raising flour
- 1 tablespoon cocoa powder, sifted
- 100 gram packet ground almonds (almond meal)
- 50 gram gluten-free dark eating chocolate, chopped
Gluten-free chocolate icing
- 50 gram butter, at room temperature
- 1 cup pure icing sugar
- 1 tablespoon cocoa powder, sifted
- 1 tablespoon milk
Method
Easy gluten-free chocolate cake
- 1Preheat oven to 170ºC/150ºC fan-forced. Grease and line base and sides of a deep 20cm (base measurement) square cake pan with baking paper. Place the butter, cooking chocolate, sugar and the water in a saucepan; cook and stir over moderate heat for 5 minutes or until melted and smooth. Cool for 10 minutes.
- 2Add eggs, flour, cocoa powder and ground almonds to chocolate mixture; mix well. Spoon into prepared pan; level surface. Bake for 40 minutes or until a skewer inserted at centre comes out clean. Stand cake in panfor 10 minutes, then turn out onto a wire rack to cool completely.
- 3Meanwhile, to make the icing; place butter, icing sugar, cocoa powder and milk in a large bowl. Using an electric mixer, beat until light and fluffy.
- 4Spread icing over cooled cake. Serve sprinkled with dark eating chocolate.
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