If your spirits can’t be cheered with chocolate cake, then Victoria is afraid there is no hope for you. This chocolate cake has just the right amount of squidge and richness, whilst still remaining light.
Almost everyone loves chocolate cake and those that don't, can't have had a good one. It is entirely possible to go your whole life on these shores mistaking chocolate cake for that quintessentially British abomination that I like to call brown cake. Brown cake starts its sorry little life with great potential: butter, eggs, caster sugar and self-raising flour. If, at this point in its cakey journey, a slug of vanilla extract was thrown into the mix, I'd start to get interested. But, alas, it isn't to be. Brown cake has a far less joyous fate. Instead, a dusting of cocoa is added, just enough to dye the cake a pale and pathetic shade of brown, but not enough to actually add much in the way of flavour. I can't abide anything which tastes of nothing. Lemon cakes should be lemony, vanilla cakes should be vanilla-y and chocolate cakes should taste of chocolate and not of the colour brown.
This gluten-free chocolate fudge cake contains actual chocolate and actual cocoa and, as a result, actually tastes of actual chocolate, but don't be scared. This cake is a crowd pleaser with all, from dark chocolate lovers and children, right through to the "It looks a bit rich" brigade. In essence, this cake targets a wide demographic. It is sticky, but in no way sickly and it is chocolate-y without a trace of bitterness. It is a cake as happily scoffed by two year olds as ninety year olds and has converted many over the years who have professed not to be chocolate cake fans.
It is so incredibly versatile and I have made variations of this cake for countless birthdays and parties and all the other times when nothing else but chocolate cake will do. Halve the quantity for 6" sandwich tins, double it for 10" or use the amount given below for cupcakes. It keeps exceptionally well in an airtight container for up to a week, but you’ll have to have unusual levels of restraint if you can manage to make it last that long.
Gluten-free Chocolate Fudge Cake
Grease and line two 8” sandwich tins and preheat the oven to 180°C (160°C fan assisted)/ 350°F/ Gas mark 4
For the cake
100g good quality 70% cocoa solids dark chocolate, broken into pieces
225g light muscovado sugar
200ml whole milk
75g soft, unsalted butter
2 large eggs, beaten
A generous splash of vanilla extract
25g good quality cocoa
125g rice flour
1 tsp. baking powder
1 tsp. bicarbonate of soda
A pinch of salt
For the rich chocolate buttercream
100g dark chocolate, melted and cooled
100g soft, unsalted butter
175g icing sugar
A splash of milk
2 Cadbury’s Flakes, broken up to decorate (optional)
For the cake
Place the chocolate, 75g of the light muscovado sugar and milk in a saucepan over a gentle heat. Stir until the chocolate and sugar have melted and leave the mixture to cool slightly.
Whisk the remaining sugar with the butter until pale and creamy. Gradually beat in the egg before adding the vanilla, salt and whisking in the chocolate milk. Sift the dry ingredients over the liquid batter and fold in.
Divide the batter between your two sandwich tins and bake for 25 – minutes, or until an inserted skewer comes out clean. Leave the cake to cool in their tins on top of a wire rack for 10 minutes before turning out to cool completely.
For the buttercream
Whisk the butter for a few seconds until pale and creamy, before sifting over half of the icing sugar and whisking again until everything is combined.
Add the chocolate and whisk through before sifting over the remaining icing sugar. Whisk for a few minutes, adding a splash of milk to slightly slacken the buttercream if you need to.
Sandwich the cakes together with half of the buttercream and use the remaining half to spread over the top of the cake. Scatter over the Flakes if using.
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Mixture turned out to be extremely liquidy, but when cooked (35 minutes) it was okay and top half was slightly uncooked
1 February 2015
This cake was amazing! Rich and melt in your mouth! Was a bit worried when the batter had a grainy texture to it but it may have been the rice flour texture as I've never baked with it before. I made a 3 layer cake with the icing recipe above between the layers and then covered the whole thing in a dark chocolate ganache... It was chocolate heaven!
12 October 2014
For me, this cake failed. As soon as I left it to cool and tried to ice it, it completely fell apart. I was so disappointed. I made this for my dads birthday, who is a coeliac, and wanted to try a new recipe compared with my old one, which always gets good results,and this cake recipe doesn't come close. The actual taste of the cake was lovely but it had denigrated and looked like a dogs dinner. I tripled checked the recipe to make sure I got everything right and for me I think the cake itself has to much liquid and not enough flour. As much as it tasted good, the cake was far too crumbly, would not recommend, especially to fist time gluten free bakers.
16 August 2014
Lovely!! But, as with most baking, do not be fooled into thinking you can make a few tweaks and be fine. Attempt no 1 fell apart on the rack but no 2 was fantastic!.
14 August 2014
I'm sorry to hear that, JUSTSTEPH, are you sure you followed the recipe accurately? I have made it countless times and it has never failed me. I've also shared the recipe with plenty of friends who have made it with perfect results.
15 July 2014
This cake failed miserably. It's so crumbly it fell apart when I took it out of the tin and then what was left of it fell through the cooling rack as if I were sitting it on cheese wire. Would not recommend.
15 April 2014
Rock Musicians Wife
Just made this cake, Wow!! so yummy, moist and light! my family love it. I would recommend it to anyone with or without a wheat intolerance as it's so good! When you simply have to have that chocolate fix then this cake is for you!!
3 November 2013