This cake is the richest, moistest most decadent, chocolatiest thing you can imagine… and it’s completely gluten free just as an added bonus. I adapted this from a recipe found on La ChicFantastique (who is my former neighbour who I randomly reconnected with via twitter when she recognised by profile pic while I was ranting about Royal Mail after I she had already moved away), originally from epicurious.
Gluten free dark chocolate cake
120g good quality dark chocolate (at least 70% cocoa solids)
3/4 cup sugar
3 large eggs
1/2 cup cocoa
1/4 cup chocolate chips (optional)
Preheat your oven to 180 C. Grease and line a 19cm cake tin.
Break the chocolate into small pieces and place in a heat proof bowl with the butter. Put a small saucepan over a medium heat and bring to a very gentle simmer. Rest the bowl over the saucepan and carefully melt together the butter and chocolate.
Whisk the sugar into the chocolate mixture. Add the eggs and whisk until fully combined. Sift in the cocoa and whisk until just combined. Gently fold in the chocolate chips if using.
Pour the batter into the prepared cake tin and bake for 25 minutes in the centre of the oven.
Serve warm with a scoop of ice-cream of your choice or cold dusted with icing sugar or more cocoa.
This cake proves that gluten-free doesn’t have to be boring. This rich chocolate cake has a great, light texture and without the ganache is actually dairy-free too. So if you follow a dairy-free diet you could make it and just top it with a dusting of icing sugar. You could also substitute the rice flour with ground almonds but I’m allergic to nuts so I’ve chosen to stick with a gluten-free flour (and for those who eat whatever they like… lucky bastards… standard cake flour would also work).
Gluten-free chocolate cake with dark chocolate ganache
For the cake
150ml boiling water
50g cocoa powder
150g rice flour (or ground almonds or cake flour)
1/2 teaspoon bicarbonate of soda
Pinch of salt
3 large eggs
150ml grape seed oil
For the ganache
180g dark chocolate, finely chopped
200ml double cream
Preheat your over to 170 C (or 160 C for a fan oven). Lightly grease a 22cm spring form pan and line with greaseproof paper.
Sift the cocoa powder into a small bowl. Add the boiling water and whisk until you have a thick paste. In another bowl mix together the rice flour, bicarbonate of soda and salt. Put the sugar, eggs and oil in a large mixing bowl and beat for three minutes with an electric mixer until light and fluffy. Add the chocolate mixture and mix well. Scrape down the sides of the bowl and then add in the rice flour mixture. Mix well, scrape down the side of the bowl and mix one more time. Pour into the prepared cake pan and bake in the middle of the oven for about 45 minutes. The cake should be just cooked through and a toothpick inserted into the centre should come out with a few crumbs attached rather than clean.
Transfer the cake onto a wire rack and allow to cool for ten minutes before carefully removing from the pan. Allow to cool completely on the wire rack before covering with ganache.
To make the ganache place the chopped chocolate in a heat proof bowl. Heat the double cream over a low heat until almost boiling. Pour the cream over the dark chocolate and leave it for 10 minutes without stirring. When the 10 minutes are up, whisk the cream and chocolate together until glossy, pour over the cooled cake and allow to set.