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Gluten Free Chocolate Cake
Cook Time
1 hr
Servings: 10 people
  • 250 g unsalted butter, cut into 2cm cubes
  • 200 g dark chocolate, chopped into 2cm pieces ( I used Calleabut dark chocolate - 55% cocoa solids)
  • tsp instant coffee granules, dissolved in 350ml boiling water
  • 250 g sugar
  • 2 large eggs, lightly beaten
  • 2 tsp vanilla extract
  • 240 g gluten free self-raising flour
  • 30 g dutch processed cocoa powder
  • ¼ tsp salt
  1. Preheat oven to 170°C and line and grease a 20-centimetre round cake tin with margarine/butter and baking paper.

  2. In a large heatproof bowl, combine the butter, chocolate and hot coffee, and mix until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract to chocolate mixture and whisk again until thoroughly combined and smooth.

  3. Sift flour, cocoa powder and salt together into a large bowl. Then whisk these dry ingredients into the chocolate mixture. The batter will be very liquid based but this is as expected. 

  4. Pour the cake mixture into the prepared tin and bake for 1 hour, or until the cake is cooked and a skewer inserted into the centre comes out clean/with only a few dry crumbs. Leave the cake to cool for 20 minutes before transferring to a wire rack to completely cool. The top of the cake may crack a little but this is also to be expected.