We’ve had a couple of birthdays in our house in the last week. It was my birthday last week and my husband’s birthday this week. We’ve used a Gluten Free Chocolate Cake to celebrate. My husband made me a Gluten Free Chocolate Cake – well I got all the ingredients out and directed him in making the cake. I then used the same recipe to make my husband a Gluten Free Chocolate Cake this week.
We used my Gluten and Dairy Free Chocolate Brownie recipe but added an extra egg and some baking powder to make it more cake like. I suggested making it in the square cake tin but we still used the larger rectangle pan and cut the cake in half and sandwiched it together with some cream. My husband put jam and cream between the layers. He then covered the entire cake in cream before decorating it with sprinkles. It was too much cream, especially when my body is not used to much dairy anymore.
For my husbands cake I put jam and cream between the layers. Then I iced the top with a chocolate icing. The cake was then decorated with gluten free lollies. As you can see in the photo it was a special birthday for my husband.
Here’s the recipe to make the cake:
Gluten Free Chocolate Brownie Cake
Ingredients
- 125 g dark chocolate
- 125 g nuttelex or butter
- 5 eggs
- 215 g sugar castor sugar or rapdura sugar
- 1 tspn vanilla essence
- 1 cup gluten free flour
- 2 tspn baking powder
Instructions
- Preheat oven to 160C. Line a large rectangle baking pan (approx 23x33cm) with baking paper.
- Melt the chocolate & nuttelex together in a microwave dish on medium power for about 2 mins. Stir to combine & set aside to cool.
- Grind sugar in a thermo machine – speed 8, 8 secs. (Can use normal sugar or castor sugar if no way to grind the sugar)
- Add the egg & vanilla, beat together until light & pale. (thermo machine with butterfly tool, speed 4 for 2 mins). Remove butterfly tool.
- Add the flour & the melted chocolate/butter mixture, mix until combined (thermo machine speed 5, 20 secs).
- Bake in the oven for 25 minutes. A light crust will from on top once cooked. Allow to cool in the pan.
- Ice and decorate as desired
As we were using cream to sandwich the cake together I used butter in the recipe. I often use butter now, as I think it’s probably better than nuttelex, even though nuttelex is dairy free. My Gluten & Dairy Free Shortbread recipe seems to work better with nuttelex. I’ll also use nuttelex if I know others who are dairy free are going to be eating my baking.
A Simple Icing
For the icing I just mixed some icing sugar and some cacao powder with some warm water, until I had the right consistency.
How do you like to decorate a cake?