Gluten-free chocolate cake with dark chocolate icing

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    Gluten-free chocolate cake with dark chocolate icing

    Gluten-free chocolate cake with dark chocolate icing

    (43)
    1hr10min


    42 people made this

    About this recipe: This recipe will bring delight to everybody who is following a gluten-free diet. It's a wonderful chocolatey cake, topped with dark chocolate icing. A truly indulgent, chocolately treat!

    Ingredients
    Serves: 12 

    • 70g sorghum (juwar) flour
    • 70g tapioca flour
    • 80g rice flour
    • 100g unsweetened cocoa, sieved
    • 1 1/2 tablespoons xanthan gum
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 175g unsalted butter at room temperature
    • 165g dark brown soft sugar
    • 200g caster sugar
    • 3 eggs
    • 2 egg yolks
    • 2 teaspoons vanilla extract
    • 350ml buttermilk
    • 150g dark chocolate chips
    • 125ml soured cream
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon double cream

    Method
    Prep:35min  ›  Cook:35min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23x33cm or similar size tin and set aside.
    2. In a medium bowl, sieve together the sorghum, tapioca, rice flour, cocoa, xanthan gum, baking powder and bicarbonate of soda.
    3. In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the sugars; beat until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. Alternately, combine the buttermilk with the flour mixture. Pour batter into prepared tin.
    4. Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool in pan.
    5. To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the soured cream and vanilla; add double cream. Stir in additional double cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of icing over the top.

    Difficult ingredients

    Sorghum (juwar) flour and tapioca flour can be found in Indian /Southern Asian and some Chinese/Oriental stores. Xanthan gum can be found online.

    How to ice a cake video

    Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (43)

    Reviews in English (43)

    by
    91

    I first saw this recipe on the authors's blog, and on my favorite forums.glutenfree message board. I gave it a try today. This is the best GF chocolate cake I have ever made. Moist and tender and not at all heavy. Gluten eaters would never know the difference. I made 24 cupcakes, and baked them for 25 minutes. One adjustment, however. The measurement for xanthan gum should be 1.5 teaspoon, not 1.5 tablespoons. I also used a simple buttercream tinted green for Saint Patrick's day. I'm sure the frosting posted with the recipe is great too.  -  15 Mar 2008  (Review from Allrecipes US | Canada)

    by
    43

    This first time that I tried this recipe it wasn't particularly good... but then I actually read the comments and reduced the amount of xanthum gum and it was really good! Nobody believed that it was gluten free!  -  23 Feb 2009  (Review from Allrecipes US | Canada)

    by
    41

    I will NEVER make this again  -  14 Jun 2008  (Review from Allrecipes US | Canada)

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