Today’s recipe is a Gluten Free Devil’s Food Cake! It might look like a simple chocolate cake, but it’s much more! It’s super moist and extremely well balanced, despite the dark chocolate used for the base flavour.
My colleagues at work had the tough job of taste testing this one. I don’t believe it disappointed anyone despite me overcooking it a little. Don’t be afraid to take it out of the oven even if it’s still a little sticky in the middle.
- 1 cup dark chocolate, chopped
- ½ cup milk mixed with ½ tablespoon lemon juice
- 2 cups brown sugar
- 4 egg yolks
- 120 g butter, softened
- ½ cup milk mixed with 1 teaspoon sodium bicarbonate
- 2 cups gluten free plain flour
- 2 egg whites
- 60 g dark chocolate, chopped
- 1 tablespoon cocoa
- 125 g butter, softened
- 2 cups icing sugar
- 2 tablespoons warm milk
Preheat oven to 180℃ and lightly grease and flour a 20cm round cake tin.
Heat the chocolate, soured milk, half of the brown sugar and 1 egg yolk over low heat until the chocolate has melted. Set aside to cool.
Using a stand mixer, cream the butter and remaining brown sugar until light and fluffy. Add remaining egg yolks, sodium bicarbonate dissolved in milk and sifted flour.
Beat egg whites until stiff and fold into creamed butter mixture with chocolate mixture.
Pour into the prepared cake tin and bake for 50-60 minutes. Then set aside to cool while making the chocolate butter icing.
Melt chocolate on medium in the microwave then allow to cool.
Cream the butter using a stand mixer. Gradually add sifted icing sugar, alternately with the warm milk, until soft and creamy.
Beat in the melted dark chocolate and cocoa and ice the cake when cooled.