Donna Hay’s mix and melt gluten free chocolate cake
(from keepitdown’s recipe box)
uses gluten free self raising flour, or add 1t baking powder per cup to regular gluten free flour
Source: Zoe's bake for happy kids blog
Prep time: 20 minutes
Cook time: 60 minutes
Serves 10 people
Categories: desert, gluten free
Ingredients
- Cake
- 250g unsalted butter, melted
- 3/4 cup (75g) cocoa, sifted (I used Dutch processed one)
- 1 1/3 cups (295g) caster sugar
- 3 eggs
- 1 1/2 cups (180g) almond meal (pre-roasted at 160ºC fan forced for 5-7 min)
- 1 1/2 cups (225g) Gluten-Free self-Raising flour, sifted
- 3/4 cup (180ml) milk
- Choc Fudge Icing
- 250g dark chocolate, broken into pieces (70% cocoa)
- 1/2 cup (125ml) single (pouring) cream
- 70g unsalted butter
Directions
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Preheat oven to 180ºC (fan forced).
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Place the butter, cocoa, sugar, eggs, almond meal, flour and milk in a bowl and whisk to combine.
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Pour into a lightly greased 22cm round cake tin lined with non-stick baking paper.
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Bake for 1 hr or until cooked when tested with a skewer.
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Allow to cool in the tin completely.
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To make the icing, place the chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth.
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Remove from the heat and set aside to cool completely.
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Beat the cooled icing with electric beaters until thick and fluffy and spread over cake with a palette knife to serve. (I didn’t whipped my icing using an electric mixer. I spread the icing over the cake when it was slightly cooled.)
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Note: Using 1/2 of the recipe, I have baked my cake in 15 cm round cake tin at 180ºC (fan forced) for 45 min.