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Moist chocolate cake
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Moist gluten-free chocolate cake with a touch of orange flavor, boosted by yoghurt.
Ingredients:
  • 130.00 gm rice flour
  • 65.00 gm gluten-free cornflour
  • 125.00 ml potato flour
  • 85.80 gm cocoa powder
  • 8.00 gm gluten-free baking powder
  • 2.50 gm bicarbonate of soda
  • 2 eggs, at room temperature
  • 322.50 gm caster sugar
  • 50g butter, melted
  • 200g gluten-free vanilla yoghurt
  • 169.95 gm reduced-fat milk
  • 4.40 gm vanilla essence
  • shredded orange rind, to serve
  • 200g milk chocolate, chopped
  • 63.13 gm pouring cream
  • 2 tsp grated orange rind
Instructions:
  • Preheat your oven to 170°C. Prepare a 7cm deep, 23cm (base) springform pan by greasing and lining it.
  • In a large bowl, gently sift together the flours, cocoa, baking powder, and bicarbonate of soda.
  • In a jug, vigorously whisk together eggs and sugar until smooth. Add butter, yogurt, milk, and vanilla, then mix until well combined. Pour the egg mixture into the flour mixture. With an electric mixer on low speed, beat for 2 minutes until the mixture turns pale in color.
  • Transfer the batter into the baking pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for 5 minutes before removing it and placing it on a wire rack.
  • Prepare irresistible Jaffa icing by combining chocolate, cream, and orange rind in a heatproof bowl set over simmering water. Stir with a metal spoon for 3 to 5 minutes until velvety smooth. Remove from heat and chill in the refrigerator until thickened.
  • Frost the cake with icing, sprinkle shredded orange rind on top, and enjoy!

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