Gluten-free mocha cake

    (13)
    9 hours 20 min

    You will never guess that this cake is gluten-free. The cake is sinfully good. It's packed full of chocolate and hints of espresso coffee. Serve with raspberry sauce for a truly decadent dessert.


    14 people made this

    Ingredients
    Serves: 12 

    • 350g plain chocolate (55-75% cocoa solids), chopped
    • 115g plain or baking chocolate (85-99% cocoa solids), chopped
    • 450g unsalted butter, cubed
    • 250ml brewed espresso
    • 220g dark brown soft sugar
    • 8 eggs
    • 850g frozen raspberries, thawed

    Method
    Prep:15min  ›  Cook:1hr5min  ›  Extra time:8hr chilling  ›  Ready in:9hr20min 

    1. Preheat oven to 180 C / Gas 4. Line the bottom of a 23cm round cake tin with parchment paper.
    2. Bring butter, espresso and sugar to the boil in a medium saucepan, stirring to dissolve sugar.
    3. Place chocolate in a large bowl and add boiling hot espresso mixture. Whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared tin.
    4. Place cake tin in a roasting tin. Pour enough hot water into the roasting to come half way up the sides of the cake tin. Bake until centre of cake is set and a cocktail stick inserted comes out clean with a few moist crumbs attached, about 1 hour. Remove from water. Chill overnight.
    5. Puree raspberries in processor. Chill. Serve with chilled cake.
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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (12)

    by
    33

    Very easy recipe to make. The amount of batter is more than enough for one 9" cake pan. I had to use several custard cups to accommodate the extra. Not a problem. What was a problem was the texture of the cake after being chilled over night. The cake which had a rich, cake-like texture after cooling to room temperature became fudge-like after being cooled overnight. I tasted the cake both ways and do not feel that the flavor (which was very nice) improves with time. I might make this again for a real chocolate diehard but I would definitely serve it same day at room temperature.  -  14 Dec 2006  (Review from Allrecipes US | Canada)

    by
    16

    This is an excellent recipe. I made it for a potluck and everyone enjoyed it. Used a springform pan instead of cake pan as there was way to much batter for the cake pan. Topped with fresh strawberry sauce.  -  30 Mar 2008  (Review from Allrecipes US | Canada)

    by
    13

    This is the BEST!! Everyone needs to try it just once!! Great for entertaining!!  -  04 Nov 2006  (Review from Allrecipes US | Canada)

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