I have long been looking for a really good basic chocolate cake recipe that works gluten free. I have a few fancy ones with many ingredients but I wanted something that I could use for a birthday cake, something I could fill with butter cream and top with Smarties and eat a wedge of with a cold glass of milk. This recipe from the Primrose Bakery Cookbook is exactly what I was looking for, my Mum and my sister, both seasoned bakers and wedding cake makers are big fans of the recipes from this book and I have been meaning to try this for a while. I was home in Cork last weekend for my Mum’s birthday so a cake had to be made for the birthday dinner and as we have several wheat free and gluten free people in the family I took the opportunity to finally try this out.
Of course my sister Deb took my three layers of sponge and worked her considerable magic to create a towering six layer cake, sandwiched alternately with raspberry mousse and white chocolate, coated in dark chocolate ganache, decorated with white and dark chocolate. My sister knows no fear when it comes to cakes.
I made this as three 8 inch cakes but I think I will try it again as two 9 inch cakes sandwiched and topped with a good thick layer of chocolate buttercream. I think this cake would also be beautiful layered with cream and raspberries or strawberries.
Chocolate Cake from the Primrose Bakery: Gluten Free
230g grams 70% dark choc
170g unsalted butter, room temp
350g dark or light soft brown sugar ( the recipe called for light but I had dark and it was fine)
3 large eggs, seperated
370g Doves Farm Gluten Free self- raising flour
1 1/2 teaspoon baking powdert
1 1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
500ml semi-skimmed milk
2 teaspoon vanilla extract
Pre heat oven to 170c /375f/gas mark 5.
• Grease and line three 20cm / 8 inch cake tins with greaseproof paper.
• Break the chocolate into pieces and melt in a bowl set over a pan of simmering water, once fully melted set to one side to cool.
• Cream the butter and sugar in a large mixing bowl until pale and fluffy.
• Add the egg yolks to the batter one at a time and beat well.
• Pour the cooled melted chocolate in to the batter and beat until fully incorporated.
• Sift the GF flour, baking powder, bicarbonate of soda and salt together in to a separate bowl.
• Combine the milk and vanilla in a jug.
• Add one third of the flour to the batter and mix well, pour in one third of the milk and mix.again. Repeat, alternating the remaining flour and milk.
• In a clean dry bowl whisk the egg whites to the soft peak stages and then carefully fold in to the cake mix using a metal spoon. Use one spoon of the egg whites to loosen the batter and then add the remaining egg whites in two batches, folding gently.
• Divide the batter between the three tins and bake for 30minutes, insert a skewer in to the centre of tone of the layers and if the skewer comes out clean the cake is done.
• Allow to cool in the tins for a few minutes before turning out on to a cooling rack.
Decorate as you wish, be as restrained or as ambitious as you like, this sponge will take it. This cake is lovely, the flavour is great and you will get great height and texture even using GF flour.