Description
This rich and moist gluten-free chocolate cake combines cocoa, a hint of coffee, and a soft, fluffy frosting made with butter, cocoa, and melted dark chocolate. Perfect for those avoiding gluten yet craving a decadent dessert, it bakes to a tender texture enhanced by Greek yogurt and golden syrup, then finished with a luscious chocolate buttercream icing.
Ingredients
Scale
Cake Batter
- 150ml vegetable oil, plus extra for the tins
- 175g gluten-free flour
- 1 tsp xanthan gum
- 50g cocoa powder
- 1 tbsp baking powder
- ½ tsp bicarbonate of soda
- 75g dark brown soft sugar
- 75g caster sugar
- 2 tbsp golden syrup
- 2 eggs
- 100g Greek yogurt
- 100ml milk
- 2 tbsp instant coffee, dissolved in 4 tbsp hot water
Chocolate Icing
- 300g icing sugar
- 25g cocoa powder
- 150g soft salted butter
- 3 tbsp milk
- 65g dark chocolate, melted
Instructions
- Preheat and Prepare Pans: Heat the oven to 180°C (160°C fan)/Gas mark 4. Lightly oil the base of two 18cm sandwich tins and line them with baking parchment to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, xanthan gum, cocoa powder, baking powder, bicarbonate of soda, a large pinch of salt, dark brown soft sugar, and caster sugar. Mix thoroughly to distribute all ingredients evenly.
- Whisk Wet Ingredients: In a separate jug, whisk together the golden syrup, eggs, vegetable oil, Greek yogurt, milk, and dissolved instant coffee until smooth and well combined.
- Combine Wet and Dry: Gradually whisk the wet ingredients into the dry ingredients, mixing until you achieve a smooth, uniform batter with no lumps.
- Pour and Bake: Divide the batter evenly between the prepared tins and smooth the tops. Bake in the preheated oven for 30-35 minutes until the cakes have risen and are firm to the touch.
- Cool Cakes: Remove the cakes from the oven and let them cool in the tins for 10 minutes. Then, carefully turn them out onto a cooling rack to cool completely.
- Make the Icing: While the cakes cool, beat together the icing sugar, cocoa powder, soft salted butter, and milk for about 5 minutes until the mixture is smooth, fluffy, and well aerated.
- Add Melted Chocolate: Gradually pour in the melted dark chocolate while continuing to beat the icing. Scrape down the sides of the bowl to ensure all ingredients are incorporated evenly into a rich chocolate buttercream.
- Assemble the Cake: Spread half the icing over the middle of one sponge using a small palette knife, then sandwich the other sponge on top with its flat bottom-side facing up.
- Ice the Cake: Cover the top and sides of the assembled cake with the remaining icing, smoothing it with a palette knife. Optionally, pipe any leftover icing as decorative rosettes on top of the cake.
Notes
- Ensure your gluten-free flour blend contains a blend of flours and starches suitable for baking to achieve the best texture.
- Dissolving instant coffee enhances the chocolate flavor without adding a strong coffee taste.
- You can substitute Greek yogurt with sour cream or crème fraîche for a similar texture and moisture.
- Allow the cake to cool completely before icing to prevent the chocolate buttercream from melting.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: British
Keywords: gluten-free chocolate cake, chocolate cake recipe, gluten free dessert, chocolate buttercream, easy gluten-free cake
