Gluten Free Chocolate cake
I have to admit this recipe gave me the run around. I wanted to achieve a dark chocolate cake, moist and most of all tasting of chocolate! This recipe will make 1 x 1lb loaf cake (my tin measures 6in x 4in x 3in deep (15cm x 10cm x 8cm) brushed with dark lining paste. (1 tbsp lining paste mixed with 1/2 tsp cocoa powder. If you want to make a sandwich cake double up on the quantities and bake in 2 x 6 inch sandwich pans for 40-45 minutes. The list of ingredients may seem long but each one adds something to this rich, dark, moist sponge cake.
Ingredients
80g Soft butter or margarine
80g Caster sugar
1 egg
35g Cornflour
45g Ground almonds
½ tsp baking powder
¼ tsp xanthan gum
30g Cocoa powder mixed to a paste with 70ml milk
½ tsp instant coffee
½ tsp vanilla extract
pinch Chinese five spice
1 dsp mayonnaise
1 dsp black treacle
To drizzle over I used 50g dark chocolate chips melted with a knob of butter.
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Preparation
Preheat the oven to 165 degrees Celsius (fan assisted)
Start by mixing the cocoa and milk together then add the coffee, vanilla and five spice and set aside. In a separate bowl stir together the cornflour, ground almonds, baking powder and xanthan gum and put to one side.
In a roomy mixing bowl cream together the butter and sugar until light and fluffy then whisk in the egg. Add the bowl of dried ingredients, the chocolate paste mix, the mayonnaise and treacle and give everything a good whisk until well combined.
Transfer to the prepared tin and bake for 50 minutes to one hour until risen and firm to the touch.
Leave in the tin until cool enough to handle (about 15 minutes) then turn out onto a cooling tray. Don’t worry that the surface of the sponge may have cracked – the inside will be perfect.
Drizzle with melted chocolate to finish.
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