Gluten-Free Chocolate Cake
March 06, 2018
Categories: Desserts, Cakes, 8 or 9 Inch, Dairy, Make-Ahead, Pantry/Shelf, Baby Shower, Birthday, Easter, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Valentine's Day, Electric Mixer, Oven Bake, Stove Top, Gluten-Free, Vegetarian, Chocolate, Butter/Margarine, Kosher Dairy more
"From Recipe + August '17."
- FOR GLUTEN-FREE CHOCOLATE ICING
- Serving Size: 1 (93.2 g)
- Calories 376.4
- Total Fat - 20.2 g
- Saturated Fat - 11.7 g
- Cholesterol - 74.5 mg
- Sodium - 129 mg
- Total Carbohydrate - 44.6 g
- Dietary Fiber - 2.6 g
- Sugars - 34.6 g
- Protein - 5.9 g
- Calcium - 25 mg
- Iron - 1.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
GLUTEN-FREE CHOCOLATE ICING - Place butter, icing sugar, cocoa powder and milk in a large bowl and using an electric mixer beat until light and fluffy.
CHOCOLATE CAKE - Preheat oven to 170C/150C fan forced.
Grease and line base and sides of a deep 20cm (base measurement) square cake pan with baking paper.
Place the butter, cooking chocolate, sugar and the water in a saucepan and cook and stir over a moderate heat for 5 minutes or until melted and smooth and then let cool for 10 minutes.
Add eggs, flour, cocoa powder and ground almonds to chocolate mixture and mix well to combine.
Spoon into prepared pan and level surface and then bake for 40 minutes or until a skewer inserted at centre comes out clean.
Stand cake in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Spread icing over cooled cake and served sprinkled with dark eating chocolate.
Tips & Variations
No special items needed.