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Chocolate Birthday Cake


By Eat without Wheat (Visit website)



Wheat Free Yes  Gluten Free Yes
Makes 1 Large Cake  

Warning - This cake is super-chocolatey and a trust me, a tiny slice will suffice!

I made this cake for my son's birthday. He does not follow a gluten-free diet however there is unwritten rule in our house that if I can't eat it, I don't make it! I also made it for my sister's Silver Wedding anniversary bash. It is very rich, some kids find it too rich so I would class this as a real 'adult' indulgence. 

The recipe is based on a BBC Good Food recipe however I have tweaked quite a few of the ingredients, the number of tins used, oven temp and time so I would class it now as my own.


Ingredients

175g good quality dark chocolate , about 70% cocoa solids
25g good quality milk chocolate
200g butter, softened
1 tsp instant coffee granules mixed with 125ml cold water
85g Gluten free self-raising flour
85g gluten free plain flour
1?4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
100ml milk 
grated chocolate or curls, to decorate 

For the ganache:
175g good quality dark chocolate , about 70% cocoa solids
25g good quality milk chocolate
284ml carton double cream 

 
Method 
 Preheat the oven to fan 160C/ gas 3Grease and line three shallow cake tinsBreak the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then  pour in the coffee mixture. Warm through over a low heat just until everything is melted (don't overheat). While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the milk. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Divide this evenly between the three tins and bake for about 25 minutes. If you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tins then turn out onto a wire rack to cool completely. When the cakes are cold make the ganache. Chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.Put the ganache in the fridge to firm a little (spreading consistancy) Sandwich the layers together with just a little of the ganache. Using a palette knife cover the top and sides of the cake. Decorate with grated chocolate, chocolate icing (shop bought fudge writing icing is fab) or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
 Enjoy!


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