Gluten Free Chocolate Cake Recipe
On a lazy Sunday, there’s nothing I love more after demolishing my roast dinner and that’s enjoying a delicious sweet treat while curled up on the sofa watching a movie with the family. Instead of buying a dessert, this weekend I baked my own beautifully moist Gluten Free Chocolate Cake served with a big dollop of heavenly clotted cream and fresh strawberries. The cake was gone by the end of the evening as we all over indulged and had seconds, sadly my boyfriend missed out so I’ve happily offered to bake it again so he can have some (I’ll make any excuse to eat cake!).
The Gluten Free Chocolate Cake is so easy to make, especially if you have a bread maker. You’re also likely to have many of the ingredients already in your kitchen. With it being chocolate and gluten free it’s bound to be a winner with all the family and the strawberries and cream are the perfect companion!
If you love baking I totally recommend you check out these bread maker recipes, there’s a Gluten Free Bread with Nuts and Seeds recipe on there that I’ll be making next, it would be amazing warm from the bread maker with melted butter...nom!
How to make gluten free chocolate cake
- 150g of butter
- 150g of sugar
- 3 eggs
- 120g dark chocolate
- 120g of gluten free self-rising flour
- 30g cocoa powder
- 10g baking powder
- Break up the chocolate and melt over the hob or in the microwave.
- Cut the butter into chunks.
- Add all of the ingredients together in the same order as listed and mix until fully folded
- To cook the cake to perfection, simply pop it into the bread maker for 1 hour and 50 minutes.
- If you're using the oven, cook on 180c for approximately 35 minutes. To ensure its fully cooked use a knife and insert it into the middle of the cake. If there is still mixture on the knife continue to cook and check until the knife comes out clean. Be careful not to burn the top of the cake, like I did.
To read the original recipe visit 'The Ideas Kitchen'.
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Disclaimer: Collaboration with The Ideas Kitchen. Photos are my own, recipe belongs to The Ideas Kitchen.