The ultimate compliment any parent can receive from their child on their cooking – “it is incredible”. Our young six year old was being unusually excited about dessert as he wanted us to bake him a cake with custard just like his school cafeteria. Normally Anna does the baking but I wanted to give gluten free baking a go and worked off a standard sponge recipe my mother normally uses (equal measures of flour, sugar, butter and eggs) and added my own extras. Barring the initial mishap of baking the cake under the grill for the first 15 minutes (burnt the top – scrapped it off in the end!) the end result was an exceptionally moist chocolate cake which the entire family enjoyed.
What do I need to make it?
- 200 gms gluten free flour (we use Dove’s Farm all purpose flour)
- 250 gms softened butter
- 250 gms golden caster sugar
- 50 gms cocoa
- 1 bar dark chocolate (melted)
- 1 tsp cinnamon
- 1 tsp baking powder (gluten free)
- 2 tsp vanilla essence
- 4 eggs
- 1 tbsp icing sugar to sprinkle on top (optional)
How much will I make?
12″ round cake
How do I make it?
Cream sugar and butter in cake mixer before adding the remaining ingredients (except the cocoa and melted chocolate). Keep mixing till you get a glossy sheen before adding the cocoa and melted chocolate. Place batter in a greased cake tin and bake in a pre heated oven at 180 degree Centigrade for 45-50 minutes or till the cake is cooked. Remove and cool on a wire rack before sprinkling the icing sugar on top. Serve on it’s own or with a good dollop of creme fraiche/vanilla ice cream.