This photo doesn’t do it justice! Mia and I had seen a recipe for a similar cake, but we didn’t have all the ingredients and wanted to take a yummy pud/cake to a family get together. We adapted the recipe and came up with this scrumptious cake. It’s a bit fiddly and uses plenty of bowls, but it’s well worth it.
250g Dark Chocolate
300g GF Flour
2 1/2 tsp GF Baking Powder
1 1/2 tsp Xanthum Gum
25g Cocoa Powder
300g Granulated Sugar
1/2 cup Strong black Coffee
1/2 cup Milk
1 1/4 tsp Bicarbonate of Soda
- Preheat oven to 180 C
- Grease and line a cake tin (25cm)
- In a small saucepan, put a couple of inches of water in and place a heat proof bowl inside. Break up the chocolate into pieces and put them into the bowl with the butter. Have on a low heat and gently melt the chocolate and butter together.
- Take off heat to cool for a few minutes.
- Meanwhile, in a separate medium size bowl mix together the flour, baking powder, cocoa. Mix thoroughly.
- Then in a separate large bowl or mixer put the eggs and sugar. Mix for a good 5 minutes until the mixture becomes light and thick in consistency.
- Then add the cooled chocolate mixture to the egg mixture and blend together.
- Then gently add the flour to this mixture along with the coffee. (A spoonful of flour and then a spoonful of coffee and so on)
- Then warm up the milk (in microwave for 45 secs) and then add the bicarbonate of soda to the milk. It should rise and go slightly frothy.
- Add the milk mixture to the rest of the cake mixture and mix thoroughly.
- Pour this into the cake tin and put in oven for 1 hour.
- Take out of oven and cool in tin for 10 minutes, before taking it out of the tin.
- Serve upside down (flat side up) and sprinkle with icing sugar with a dash of cream or dollop of ice cream.