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Gluten-free chocolate cake
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Total Time:
50 minutes
Irresistible gluten-free chocolate cake topped with luscious buttercream and fresh raspberries.
Ingredients:
  • 300 g unsalted butter plus extra for greasing
  • 300 g gluten-free plain flour plus extra for dusting
  • 300 g golden caster sugar
  • 4 large free-range eggs
  • ¼ teaspoon xanthan gum
  • 6 tablespoons cocoa powder
  • 3 tablespoons milk
  • 200 g icing sugar
  • 4 tablespoons cocoa powder
  • 100 g unsalted butter
  • 100 g cream cheese
  • 70 g fresh raspberries
  • quality dark chocolate (75% cocoa solids) to serve
Instructions:
  • Take the butter out of the fridge to soften. Preheat the oven to 190ºC/375ºF/gas 5. Grease two 20cm springform cake tins with butter, line the bottom with greaseproof paper, and dust the sides with gluten-free flour. Beat the butter and sugar until light and fluffy. Add eggs and vanilla extract. Sieve in flour, baking powder, xanthan gum, and cocoa powder, then fold. Mix in the milk until smooth. Divide batter between the tins and bake for 15-20 minutes. Allow cakes to cool for 5 minutes, then transfer to a wire rack. Make icing by sieving icing sugar and cocoa powder, then beat with butter and cream cheese until smooth. If needed, add a splash of milk. Place a sponge on a plate, spread half the icing, top with mashed raspberries, place the second sponge, spread remaining icing, and finish with chocolate shavings.

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