Gluten and dairy free chocolate cake
It’s not easy to find a decent gluten- AND dairy-free chocolate cake recipe. I’ve tried out dozens of recipes, this one is a combination of some of them, so it worked out well. I used cherry jam in the filling, but you can use just the frosting or other jam – strawberry and raspberry would work well (then decorate the cake with same fruit).
Ingredients
Method
- Preheat the oven to 180°C. Grease and line the base of two round cake pans.
- In a large mixing bowl, sift together sugar, flour, cocoa, baking powder and bicarb.
- In another bowl, stir together the eggs, milk, oil and vanilla.
- Pour the wet mixture over the dry one and beat until you get a smooth batter.
- Stir in the boiling water.
- Divide the batter evenly between the cake pans then smooth the tops with a spatula.
- Bake in the middle of the oven for 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean.
- Remove the cakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack.
- Make the frosting: put the cream and sugar in a small saucepan, bring to the boil.
- Remove the pan from the heat and add the chocolate and cocoa powder. Whisk until you get a smooth, thick cream. Let it cool until it thickens but is still pourable.
- Put one cake on a plate, base facing upwards. Spread a thin layer of chocolate cream on it, then add a thick layer of jam.
- Spread some chocolate over the base of other cake then put this on top of the jammy cake, pushing it down slightly, like you do with a sandwich.
- Pour the chocolate over the cake, allowing the sauce to drip down the side for dramatic effect – or use the spatula and frost the cake all over.
- Let the frosting set completely, then decorate with fresh cherries (or other fruits) and sprinkle with gold dust.