About this recipe:Having a young son for whom a gluten-free diet is dull and uninteresting, I've experimented with different combinations taken from different recipes and come up with this. It's a lovely texture, and I'm told doesn't taste either too nutty (from someone who refuses to eat nuts) or at all like a gluten-free cake. It's simple and delicious.
Preheat oven to 180 C / 160 C Fan / Gas 4. Grease and line two 18cm (7 in) cake tins, sprinkle with cocoa powder.
Cream butter, gradually add sugar and beat until pale. Gradually add beaten eggs, avoiding curdling.
In a separate bowl sift together rice flour, cocoa, almonds, baking powder and xanthan gum. Gradually stir into batter mix and add milk if necessary to moisten. For a lighter texture I use a food processor and beat well. Divide between the cake tins, smooth the top.
Bake until springy and skewer comes out clean, between 25 and 40 minutes depending on your oven. Turn onto a wire rack and leave to cool.
For the filling:
Spread bottom sponge half with full tub of Philadelphia®.
Sift icing sugar and beat together with the butter until light and creamy. Add vanilla or almond essence to taste.
Spread over Philadelphia®. Add top cake layer.
For the topping:
In a saucepan carefully melt chocolate together with syrup and butter until shiny and pourable. Pour over cake, allowing topping to drape over the sides. Leave to cool if you can.
To ensure that this cake is gluten free please double check all of your ingredients for gluten or gluten additives before using.
Gluten free chocolate cake with a good spongy consistency. I made it dairy free substituting butter for Stork® block and Philadelphia® for dairy-free cream cheese mixed with 1oz cocoa powder and 3oz icing sugar.
One tip to pass on: make sure you spread out the mix in the cake tins with a palette knife - gluten free cake mix tends to stay where you put it. - 20 Feb 2016