Gluten-free mocha cake

    Gluten-free mocha cake

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    About this recipe: 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.

    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

    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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