Gluten Free Chocolate Cake – Recipe
For this fortnight's Mothercare Blog post, I made a gluten free chocolate birthday cake. Follow the link or read on for the full recipe.
Ingredients for Cake:
- 170g unsalted butter, softened
- 170g caster sugar
- 3 eggs
- 110g gluten free (or regular) self-raising flour
- 60g cocoa powder
- Pinch of salt
- 5tbsp milk
- 1tsp vanilla
Ingredients for Buttercream:
- 175g unsalted butter, softened
- 650g icing sugar
- 125g cocoa powder
- 150ml milk
Method:
1. Preheat the oven to 180 degrees C/ Gas Mark 4 and line the bottom two 8” round sandwich cake pans with baking parchment (grease and flour the sides, too).
2. In a large bowl cream the butter and caster sugar together, beating until light, fluffy and pale.
3. Beat in the eggs one by one until well-incorporated (doing it one by one stops the mixture from curdling).
4. Sift in the flour, salt and cocoa together, beating in a few tablespoons at a time rather than the whole lot in one go: this helps to stop the flour and cocoa powder going everywhere (especially when you’re using an electric whisk!) Beat in the milk and vanilla until the mixture is smooth.
5. Divide the cake batter evenly between your two cake pans, smoothing down the tops with the back of a spoon for level cakes. Lightly drop each pan full of batter onto your worktop a few times to bash out any large air bubbles, and then bake in the oven for about 25 minutes (or until the cake is springy when you poke it and a skewer poked right into the centre comes out clean). - See more at: http://mothercareblog.com/parenting/gluten-free-chocolate-cake/#sthash.Tx7a8phc.dpuf
- 170g unsalted butter, softened
- 170g caster sugar
- 3 eggs
- 110g gluten free (or regular) self-raising flour
- 60g cocoa powder
- Pinch of salt
- 5tbsp milk
- 1tsp vanilla
Ingredients for Buttercream:
- 175g unsalted butter, softened
- 650g icing sugar
- 125g cocoa powder
- 150ml milk
Method:
1. Preheat the oven to 180 degrees C/ Gas Mark 4 and line the bottom two 8” round sandwich cake pans with baking parchment (grease and flour the sides, too).
2. In a large bowl cream the butter and caster sugar together, beating until light, fluffy and pale.
3. Beat in the eggs one by one until well-incorporated (doing it one by one stops the mixture from curdling).
4. Sift in the flour, salt and cocoa together, beating in a few tablespoons at a time rather than the whole lot in one go: this helps to stop the flour and cocoa powder going everywhere (especially when you’re using an electric whisk!) Beat in the milk and vanilla until the mixture is smooth.
5. Divide the cake batter evenly between your two cake pans, smoothing down the tops with the back of a spoon for level cakes. Lightly drop each pan full of batter onto your worktop a few times to bash out any large air bubbles, and then bake in the oven for about 25 minutes (or until the cake is springy when you poke it and a skewer poked right into the centre comes out clean). - See more at: http://mothercareblog.com/parenting/gluten-free-chocolate-cake/#sthash.Tx7a8phc.dpuf
Ingredients for Cake:
- 170g unsalted butter, softened
- 170g caster sugar
- 3 eggs
- 110g gluten free (or regular) self-raising flour
- 60g cocoa powder
- Pinch of salt
- 5tbsp milk
- 1tsp vanilla
Ingredients for Buttercream:
- 175g unsalted butter, softened
- 650g icing sugar
- 125g cocoa powder
- 150ml milk
Method:
1. Preheat the oven to 180 degrees C/ Gas Mark 4 and line the bottom two 8” round sandwich cake pans with baking parchment (grease and flour the sides, too).
2. In a large bowl cream the butter and caster sugar together, beating until light, fluffy and pale.
3. Beat in the eggs one by one until well-incorporated (doing it one by one stops the mixture from curdling).
4. Sift in the flour, salt and cocoa together, beating in a few tablespoons at a time rather than the whole lot in one go: this helps to stop the flour and cocoa powder going everywhere (especially when you’re using an electric whisk!) Beat in the milk and vanilla until the mixture is smooth.
5. Divide the cake batter evenly between your two cake pans, smoothing down the tops with the back of a spoon for level cakes. Lightly drop each pan full of batter onto your worktop a few times to bash out any large air bubbles, and then bake in the oven for about 25 minutes (or until the cake is springy when you poke it and a skewer poked right into the centre comes out clean). - See more at: http://mothercareblog.com/parenting/gluten-free-chocolate-cake/#sthash.Tx7a8phc.dpuf
- 170g unsalted butter, softened
- 170g caster sugar
- 3 eggs
- 110g gluten free (or regular) self-raising flour
- 60g cocoa powder
- Pinch of salt
- 5tbsp milk
- 1tsp vanilla
Ingredients for Buttercream:
- 175g unsalted butter, softened
- 650g icing sugar
- 125g cocoa powder
- 150ml milk
Method:
1. Preheat the oven to 180 degrees C/ Gas Mark 4 and line the bottom two 8” round sandwich cake pans with baking parchment (grease and flour the sides, too).
2. In a large bowl cream the butter and caster sugar together, beating until light, fluffy and pale.
3. Beat in the eggs one by one until well-incorporated (doing it one by one stops the mixture from curdling).
4. Sift in the flour, salt and cocoa together, beating in a few tablespoons at a time rather than the whole lot in one go: this helps to stop the flour and cocoa powder going everywhere (especially when you’re using an electric whisk!) Beat in the milk and vanilla until the mixture is smooth.
5. Divide the cake batter evenly between your two cake pans, smoothing down the tops with the back of a spoon for level cakes. Lightly drop each pan full of batter onto your worktop a few times to bash out any large air bubbles, and then bake in the oven for about 25 minutes (or until the cake is springy when you poke it and a skewer poked right into the centre comes out clean). - See more at: http://mothercareblog.com/parenting/gluten-free-chocolate-cake/#sthash.Tx7a8phc.dpuf
Ingredients for Cake:
- 170g unsalted butter, softened
- 170g caster sugar
- 3 eggs
- 110g gluten free (or regular) self-raising flour
- 60g cocoa powder
- Pinch of salt
- 5tbsp milk
- 1tsp vanilla
Ingredients for Buttercream:
- 175g unsalted butter, softened
- 650g icing sugar
- 125g cocoa powder
- 150ml milk
Method:
1. Preheat the oven to 180 degrees C/ Gas Mark 4 and line the bottom two 8” round sandwich cake pans with baking parchment (grease and flour the sides, too).
2. In a large bowl cream the butter and caster sugar together, beating until light, fluffy and pale.
3. Beat in the eggs one by one until well-incorporated (doing it one by one stops the mixture from curdling).
4. Sift in the flour, salt and cocoa together, beating in a few tablespoons at a time rather than the whole lot in one go: this helps to stop the flour and cocoa powder going everywhere (especially when you’re using an electric whisk!) Beat in the milk and vanilla until the mixture is smooth.
5. Divide the cake batter evenly between your two cake pans, smoothing down the tops with the back of a spoon for level cakes. Lightly drop each pan full of batter onto your worktop a few times to bash out any large air bubbles, and then bake in the oven for about 25 minutes (or until the cake is springy when you poke it and a skewer poked right into the centre comes out clean). - See more at: http://mothercareblog.com/parenting/gluten-free-chocolate-cake/#sthash.Tx7a8phc.dpuf
- 170g unsalted butter, softened
- 170g caster sugar
- 3 eggs
- 110g gluten free (or regular) self-raising flour
- 60g cocoa powder
- Pinch of salt
- 5tbsp milk
- 1tsp vanilla
Ingredients for Buttercream:
- 175g unsalted butter, softened
- 650g icing sugar
- 125g cocoa powder
- 150ml milk
Method:
1. Preheat the oven to 180 degrees C/ Gas Mark 4 and line the bottom two 8” round sandwich cake pans with baking parchment (grease and flour the sides, too).
2. In a large bowl cream the butter and caster sugar together, beating until light, fluffy and pale.
3. Beat in the eggs one by one until well-incorporated (doing it one by one stops the mixture from curdling).
4. Sift in the flour, salt and cocoa together, beating in a few tablespoons at a time rather than the whole lot in one go: this helps to stop the flour and cocoa powder going everywhere (especially when you’re using an electric whisk!) Beat in the milk and vanilla until the mixture is smooth.
5. Divide the cake batter evenly between your two cake pans, smoothing down the tops with the back of a spoon for level cakes. Lightly drop each pan full of batter onto your worktop a few times to bash out any large air bubbles, and then bake in the oven for about 25 minutes (or until the cake is springy when you poke it and a skewer poked right into the centre comes out clean). - See more at: http://mothercareblog.com/parenting/gluten-free-chocolate-cake/#sthash.Tx7a8phc.dpuf
Ingredients for Cake:
- 170g unsalted butter, softened
- 170g caster sugar
- 3 eggs
- 110g gluten free (or regular) self-raising flour
- 60g cocoa powder
- Pinch of salt
- 5tbsp milk
- 1tsp vanilla
Ingredients for Buttercream:
- 175g unsalted butter, softened
- 650g icing sugar
- 125g cocoa powder
- 150ml milk
Method:
1. Preheat the oven to 180 degrees C/ Gas Mark 4 and line the bottom two 8” round sandwich cake pans with baking parchment (grease and flour the sides, too).
2. In a large bowl cream the butter and caster sugar together, beating until light, fluffy and pale.
3. Beat in the eggs one by one until well-incorporated (doing it one by one stops the mixture from curdling).
4. Sift in the flour, salt and cocoa together, beating in a few tablespoons at a time rather than the whole lot in one go: this helps to stop the flour and cocoa powder going everywhere (especially when you’re using an electric whisk!) Beat in the milk and vanilla until the mixture is smooth.
5. Divide the cake batter evenly between your two cake pans, smoothing down the tops with the back of a spoon for level cakes. Lightly drop each pan full of batter onto your worktop a few times to bash out any large air bubbles, and then bake in the oven for about 25 minutes (or until the cake is springy when you poke it and a skewer poked right into the centre comes out clean). - See more at: http://mothercareblog.com/parenting/gluten-free-chocolate-cake/#sthash.Tx7a8phc.dpuf
- 170g unsalted butter, softened
- 170g caster sugar
- 3 eggs
- 110g gluten free (or regular) self-raising flour
- 60g cocoa powder
- Pinch of salt
- 5tbsp milk
- 1tsp vanilla
Ingredients for Buttercream:
- 175g unsalted butter, softened
- 650g icing sugar
- 125g cocoa powder
- 150ml milk
Method:
1. Preheat the oven to 180 degrees C/ Gas Mark 4 and line the bottom two 8” round sandwich cake pans with baking parchment (grease and flour the sides, too).
2. In a large bowl cream the butter and caster sugar together, beating until light, fluffy and pale.
3. Beat in the eggs one by one until well-incorporated (doing it one by one stops the mixture from curdling).
4. Sift in the flour, salt and cocoa together, beating in a few tablespoons at a time rather than the whole lot in one go: this helps to stop the flour and cocoa powder going everywhere (especially when you’re using an electric whisk!) Beat in the milk and vanilla until the mixture is smooth.
5. Divide the cake batter evenly between your two cake pans, smoothing down the tops with the back of a spoon for level cakes. Lightly drop each pan full of batter onto your worktop a few times to bash out any large air bubbles, and then bake in the oven for about 25 minutes (or until the cake is springy when you poke it and a skewer poked right into the centre comes out clean). - See more at: http://mothercareblog.com/parenting/gluten-free-chocolate-cake/#sthash.Tx7a8phc.dpuf
Ingredients for Cake:
- 170g unsalted butter, softened
- 170g caster sugar
- 3 eggs
- 110g gluten free (or regular) self-raising flour
- 60g cocoa powder
- Pinch of salt
- 5tbsp milk
- 1tsp vanilla
Ingredients for Buttercream:
- 175g unsalted butter, softened
- 650g icing sugar
- 125g cocoa powder
- 150ml milk - See more at: http://mothercareblog.com/parenting/gluten-free-chocolate-cake/#sthash.Tx7a8phc.dpuf
- 170g unsalted butter, softened
- 170g caster sugar
- 3 eggs
- 110g gluten free (or regular) self-raising flour
- 60g cocoa powder
- Pinch of salt
- 5tbsp milk
- 1tsp vanilla
Ingredients for Buttercream:
- 175g unsalted butter, softened
- 650g icing sugar
- 125g cocoa powder
- 150ml milk - See more at: http://mothercareblog.com/parenting/gluten-free-chocolate-cake/#sthash.Tx7a8phc.dpuf
Ingredients
for Cake:
- 170g unsalted butter, softened
- 170g caster sugar
- 3 eggs
- 110g gluten free (or regular) self-raising flour (I used Dove's Farm Gluten Free self-raising flour)
- 60g cocoa powder
- Pinch of salt
- 5tbsp milk
- 1tsp vanilla
Ingredients for Buttercream:
- 175g unsalted butter, softened
- 650g icing sugar
- 125g cocoa powder
- 150ml milk
- 170g unsalted butter, softened
- 170g caster sugar
- 3 eggs
- 110g gluten free (or regular) self-raising flour (I used Dove's Farm Gluten Free self-raising flour)
- 60g cocoa powder
- Pinch of salt
- 5tbsp milk
- 1tsp vanilla
Ingredients for Buttercream:
- 175g unsalted butter, softened
- 650g icing sugar
- 125g cocoa powder
- 150ml milk
Method:
1. Preheat the oven to 180 degrees C/ Gas Mark 4 and line the bottom two 8” round sandwich cake pans with baking parchment (grease and flour the sides, too).
2. In a large bowl cream the butter and caster sugar together, beating until light, fluffy and pale.
3. Beat in the eggs one by one until well-incorporated (doing it one by one stops the mixture from curdling).
4. Sift in the flour, salt and cocoa together, beating in a few tablespoons at a time rather than the whole lot in one go: this helps to stop the flour and cocoa powder going everywhere (especially when you’re using an electric whisk!) Beat in the milk and vanilla until the mixture is smooth.
5. Divide the cake batter evenly between your two cake pans, smoothing down the tops with the back of a spoon for level cakes. Lightly drop each pan full of batter onto your worktop a few times to bash out any large air bubbles, and then bake in the oven for about 25 minutes (or until the cake is springy when you poke it and a skewer poked right into the centre comes out clean).
1. Preheat the oven to 180 degrees C/ Gas Mark 4 and line the bottom two 8” round sandwich cake pans with baking parchment (grease and flour the sides, too).
2. In a large bowl cream the butter and caster sugar together, beating until light, fluffy and pale.
3. Beat in the eggs one by one until well-incorporated (doing it one by one stops the mixture from curdling).
4. Sift in the flour, salt and cocoa together, beating in a few tablespoons at a time rather than the whole lot in one go: this helps to stop the flour and cocoa powder going everywhere (especially when you’re using an electric whisk!) Beat in the milk and vanilla until the mixture is smooth.
5. Divide the cake batter evenly between your two cake pans, smoothing down the tops with the back of a spoon for level cakes. Lightly drop each pan full of batter onto your worktop a few times to bash out any large air bubbles, and then bake in the oven for about 25 minutes (or until the cake is springy when you poke it and a skewer poked right into the centre comes out clean).
6. When
it’s time to take the cakes out, let them cool in their tins for about ten
minutes before turning them out onto a wire rack to cool completely.
7. To make the buttercream, beat the softened butter by itself to make it fluffy first, then gradually sift and beat in the cocoa powder and icing sugar, alternating a few tablespoons of both with a bit of the milk (again to stop powder from flying everywhere).
8. Peel the parchment off of your cake layers and get frosting: there will be enough buttercream to fill the middle, spread on top, cover the sides and even pipe decorations if you want. A little tip: spread a bit of buttercream on the bottom of the serving plate to stop your cake from sliding around.
9. Have fun decorating your cake however you like! Chocolate buttons, sprinkles, writing icing... the possibilities are endless (just make sure your toppings are all gluten free, too).
7. To make the buttercream, beat the softened butter by itself to make it fluffy first, then gradually sift and beat in the cocoa powder and icing sugar, alternating a few tablespoons of both with a bit of the milk (again to stop powder from flying everywhere).
8. Peel the parchment off of your cake layers and get frosting: there will be enough buttercream to fill the middle, spread on top, cover the sides and even pipe decorations if you want. A little tip: spread a bit of buttercream on the bottom of the serving plate to stop your cake from sliding around.
9. Have fun decorating your cake however you like! Chocolate buttons, sprinkles, writing icing... the possibilities are endless (just make sure your toppings are all gluten free, too).
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