I'm going to keep my ramblings short and sweet this week as time is short. My job as a garden designer keeps me very busy at this time of year and I'm trying to keep up with my baking but there are not enough hours in the day. An added call on my time is my own garden, which was neglected last year because of my time on The Great British Bake Off, it needs a lot of attention to knock it back into shape. So without any more excuses on to the bake.
I wanted to make a chocolate cake for Easter, after all if you can't have chocolate at this time of year when can you?
This cake is gluten free. I have been playing around with gluten free recipes since my old Dad was diagnosed coeliac in December 2015. Sadly he is not around to taste it but I'm sure he is looking down from the big cake shop in the sky and smiling. Lots of people ask me for gluten free so this is for you guys.
I thought that if I was cutting out gluten I would cut out dairy and nuts as well and hopefully make it is a crowd pleaser. It should keep most of the family happy. Apologies to vegans, I didn't manage to cut out the eggs, I'll leave that to people who are really good at it.
I know I have decorated it with mini eggs which are not dairy free but you could use edible flowers or make some decorations out of fondant or just not eat the eggs.
I hope you all enjoy this recipe as much as I do and next time I will have a delicious cheesecake for you, perfect for an Easter dessert.
Gluten Free Chocolate Cake
Serves: 8 – 10
Time: 2 - 2 ½ hours including cooling
130g Coconut Oil
125g Dark Chocolate 90%
375g Gluten free white bread flour
15g Cocoa powder – unsweetened
2 tsp Gluten free baking powder
2 tsp Bicarbonate of soda
½ tsp Salt
375g Caster sugar
3 Large eggs
360ml Unsweetened soya milk
2 tsp Vanilla extract
250g Dark chocolate 90%
120g Coconut Oil
120g Block margarine (I used Stork)
4 tbs Maple syrup or golden syrup
2 tsp Vanilla extract
Toasted dessicated coconut
Edible flowers or mini eggs
2 x 20cm deep sandwich tins, greased and base lined
Preheat oven to 160C (fan) 180C (conventional)
Put coconut oil and chocolate in a bowl and microwave on medium until the oil has melted and the chocolate is almost melted. Remove and stir until smooth.
In a large bowl sift flour, cocoa, baking powder, bicarbonate of soda and salt. Add in the caster sugar.
Stir the chocolate mix into the flour mix.
Whisk together the eggs, soya milk and vanilla extract. Stir the mixture into the flour batter, mixing until smooth.
Divide between the 2 sandwich tins and bake in a preheated oven for 30 – 35 minutes until a skewer inserted into the centre comes out clean.
Remove from the oven and cool in the tin for 30 minutes. Remove from the tins and cool on a wire rack.
While cakes are cooling make the frosting. Place chocolate and coconut oil in a bowl and microwave until oil has melted, stir until mixture is smooth. Add vanilla and syrup
In a separate bowl beat the margarine until soft, beat in the chocolate mixture, taking care not to make a mess, it can fly everywhere. Set aside to firm up. If you are in a hurry pop it in the fridge.
Once frosting is firm, whisk to a smooth and fluffy frosting.
When sponges have cooled, trim tops if they have domed a little. Sandwich together with 1/3 of the frosting. Cover top with 1/3 of the frosting. Pipe rosettes around the outside with the remaining frosting and top with fresh edible flowers or mini eggs if you are not trying to keep it dairy free. Sprinkle with toasted coconut.