Easy Chocolate Cake

A classic recipe for chocolate sponge cake, made gluten-free by exchanging the flour. Easy and quick to make, it really is delicious.


This recipes uses the classic 6,6,6 and 3 method (6oz of butter, sugar and flour and 3 eggs). As a child I used to make this in a big bowl and whisk it by hand. Nowadays I used a food processor...So quick and easy - you can have the cake in the oven in minutes!

Gluten-Free Easy Chocolate Cake

My favourite cake - chocolate cake with buttercream

Ingredients

Chocolate Cake:

  • 170g/6oz butter/margarine
  • 170g/6oz caster sugar
  • 140g/5oz gluten free self raising flour
  • 30g/1oz cocoa powder
  • 1 tsp xantham gum
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 1 tbsp milk

To fill and decorate:

  • packet of gluten-free chocolate buttons
  • strawberry jam

Chocolate Buttercream:

  • 125g butter
  • 250g icing sugar
  • 1 tbsp cocoa powder

Method

  • Preheat oven to 180°C/160°C fan/350°F/gas mark 4.
  • Cream together the butter and sugar until soft and fluffy.
  • Crack the eggs into a mug one at a time and whisk with a fork.
  • Add the eggs to the butter mixture with the flour, xantham gum, baking powder and cocoa.
  • Mix.
  • Finally add the vanilla extract and milk.
  • Mix well until smooth.  I like to beat for around 3-4 minutes in the food processor with the whisking tool.
  • Spoon into two greased and lined 20cm/8" cake tins.
  • Bake for 20 mins until the top of the cake springs back when touched, and a knife is clean when you put it in the cake.
  • Cool on a wire rack.

To make the buttercream and finish the sponge:

  • Cream together the butter and sifted icing sugar until smooth.
  • In a mug mix together the cocoa with 1 tbsp warm water (from a kettle). Mix to a smooth paste.
  • Add to buttercream and mix well.
  • To assemble the cake, spread â…“ buttercream over one of the cakes.
  • Spread strawberry jam over the base of the other cake. Sandwich together.
  • Decorate the top of the cake with the rest of the buttercream and chocolate buttons.

To make a plain sponge, simply omit the cocoa and and an extra 30g of self raising flour. Traditional Victoria Sponge Cake

You can make this cake by hand, with a food processor or a traditional whisk/mixer. I have found that if I use the whisking tool on the food processor (the one I use for whisking eggs/cream) and leave the machine running for quite a few minutes I get a lovely light and well risen cake.