This is quite simply THE best chocolate cake you will ever bake (and nobody will ever know it is gluten-free). We took this to a party last weekend and the response was amazing “wow, who baked this showstopper?”, “tell me this came from a shop, you didn’t bake it did you?” and “this can’t be gluten free, it tastes way too good”.
It is easy to make and totally fail-safe. Perfect for birthdays, celebrations, big family gatherings or just to cheer yourself up!
You will need;
28cm springform release tin, greased and lined on the bottom (N.B. the cake show in the pictures is made using a double mixture and layering the two cakes. One batch of mixture makes a slimmer cake which will need to be sliced and sandwiched).
Oven preheated to 180 degrees
Electric hand whisk or Kenwood style mixer
120 gm dark chocolate (check the brand to ensure it is gluten free)
140 gm margarine
6 eggs – free range really do taste better
200 gm caster sugar
1 teaspoon baking powder (again check brand to ensure gluten free)
2 tablespoons cocoa powder
80 gm gluten free flour (we tend to use Doves Farm Freeee)
20 gm ground almonds (please tell the recipients it contains nuts or leave out – it does make a slightly better textured cake with the nuts).
To make the cake
Break the dark chocolate into small squares and melt with the margarine in microwave or in a heat proof bowl over a pan of simmering water. Melt until the chocolate and margarine combine fully when stirred. Set aside to cool slightly. Don’t allow the mixture to cool completely or it will be too stiff when you try to stir in the other ingredients later.
Sift all the dry ingredients and mix in the ground almonds. Set aside.
Separate the eggs into two large mixing bowls and use a Kenwood style mixer or electric whisk to whisk the egg whites until stiff. Set aside.
Now whisk the egg yolks and caster sugar together until they form a pale creamy mixture. Set aside.
Gently stir the cooled melted chocolate and margarine mixture into the eggs and sugar. Now all you need to do is gently, gently (we don’t want to knock out the air from the egg whites) fold approximately a quarter of the egg white mixture into the chocolate and egg mixture. Continue to add large spoonfuls of dry ingredients and egg white alternately until both the egg white and dry ingredients are all used up. Fold very gently until all incorporated.
Gently spoon the mixture into the prepared tin or tins.
Bake at 180 degrees for twenty minutes then turn down the oven to 165 degrees and cook for another 10 minutes. Check the cake with a clean sharp knife of skewer. The cake is ready when the knife or skewer comes out clean.
Allow the cake to cool in the tins. You may need to run a knife around the edge of the tin to prevent the cake from cracking as it cools.
Making the icing
300 gm icing sugar
150 gm butter or margarine
8-10 squares of dark chocolate, melted in a microwave for approx 30 seconds or melt in a heat-proof bowl over a pan of simmering water
Whisk together the butter and icing sugar until fluffy. Now break the usual rules and add 8-10 squares of melted dark chocolate. This will give you a fabulous dark, glossy icing which sets to a soft fudgy consistency. Spoon a generous amount into the middle of the cake (either the one layer sliced carefully into two or between two fat decadent layers). Pour the remaining icing over the top.
If you want to achieve the effect in the photos, set a couple of tablespoons of the icing to one side. Allow the main icing layer to cool then drizzle spoons of the remaining icing in a trail over the top of the cake.