If you are a coeliac or follow a gluten-free diet, then there's no need to miss out on the yummy things in life! This chocolate cake deliciously moist and indulgent.
If you are after some more gluten-free recipes, then check out our collection here.
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Yields:
10 serving(s)
Prep Time:
40 mins
Cook Time:
45 mins
Total Time:
1 hr 25 mins
Cal/Serv:
625
Ingredients
For the cake
125g
butter, plus extra for greasing
125g
gluten-free plain chocolate
200g
light soft brown muscovado sugar
2
eggs
100ml
natural yogurt
Drop of vanilla essence
200g
brown rice flour
1/2tsp.
wheat-free baking powder
1tsp.
bicarbonate of soda
For the icing
300g
gluten-free plain chocolate
284ml
carton double cream
Directions
Step 1
Grease and base-line an 18cm (7in) round, deep cake tin with greaseproof paper.
Step 2
Break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water. Stir occasionally until melted. Allow to cool slightly.
Step 3
Cream the butter and sugar until light and fluffy. Lightly whisk the eggs, then beat into the butter mixture with the melted chocolate, yogurt and vanilla essence. Sieve together the flour, baking powder and bicarbonate of soda. Beat into cake mixture a little at a time.
Step 4
Turn the mixture into the prepared tin and bake at 180°C (160°C fan) mark 4 for 45min-1hr or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10min.
Step 5
To make the icing: Break the chocolate into pieces and place in a heatproof bowl. Heat the cream to boiling point and pour over chocolate. Leave for 5min. Beat until chocolate has melted and mixture is smooth. Allow to cool until thickened, then use to cover the cake.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
