Lets Bake A Chocolate Cake

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With Easter just around the corner, I thought we best cover a nice base chocolate cake. Just in case those hard to please family members or wayward intolerants descend over the holiday period.

One you can decorate yourself in a style you want, to suit everyone. As you can see, I’ve chosen a Black Forest Vibe on this. But will discuss that little later.

Just to make you scroll through the post and see what I’m up too – sure there must be a technical name for it 😂 some media blurb but really its just because my post is here to show you how to make a decent cake, not the fancy bit…………yet!!

So the truth, Chocolate and Gluten Free are not happy bed mates. Reason, GF sucks the life out of a batter and chocolate can be so drying, so its all going have to balance. No oh lets just take the vanilla sponge and swap out some cocoa for flour…………it just doesn’t work, believe me I’ve tried 🙈

So lets get a ‘waggle on’ we all need a chocolate cake, hold on to your hats, lets get started 😜😜💜

There will of course be pretty pictures and a variation on what you can do at the end of the post………😂

recipe

Chocolate Lovers Chocolate Cake

A Moist Light Oh So Chocolatey Cake Fit for a Celebration GF, DF,V


These ingredients will make batter enough for a 3 layer 8 or 9 in cake and if halved will make a 3 layer 6in cake too

Ingredients

  • 360 ml Dairy Free Milk ( I used soya)
  • 11/2 tsp Apple Cider Vinegar
  • 225g Granulated sugar
  • 150 mls oil of choice ( I used Sunflower )
  • 6 tbsps Aquafaba ( Chickpea Juice Out of a can of ChickPeas )
  • 225g of Gluten Free Plain Flour Blend ( Doves Farm UK or Pillsbury US)
  • 3/4 tsp of Xanthan gum (omit if your blend has it in )
  • 60g Cocoa ( non Dutched as it takes out any risk in the equation, you can sub equal parts cocoa and black cocoa as I’ve done here for a deeper chocolatey flavour, however be mindful if serving to children, they may find the black to over powering in depth of taste )
  • 1 1/2 teaspoons of Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Espresso Powder (optional)
  • 2 tsp Vanilla Extract

Directions

  1. Set Oven to 190 C / 170 C fan / 370 f
  2. In a jug add the cider vinegar to the milk and let it stand whilst you do Step 3

    3. 3 . Grease and line the 3 tins of same size as desired with baking parchment, there are no shortcuts on this and I would not advise it

  3. In a bowl, whisk together oil, aquafaba, sugar and vanilla until combined , add the milk mix and whisk until all fully combined.
  4. Sieve the flour, (xathan gum if using ),bi carb, and baking powder into another bowl with the cocoa and espresso powder , I do not advise not sieving as its important to get an even distribution.
  5. Pour the wet mixture into the dry and fold in until just combined.
  6. Pour the cake batter evenly between 3 tin, I find the easiest way is to weigh the mixture the tins to get the same amount
  7. Bake in the oven for 15- 20 minutes until risen and a cocktail stick or cake tester comes out clean, and springy to the touch.

So there you go folks, it really is that simple. Lets not over complicate things just yet. You are wanting #everyonetoenjoycake, they have a right, you have the tools now to instigate that and I’m honoured that I can share that with you.

Could you?
Anyone for Chocolate????

This cake may look the buisness, I will let you decide, but it is in effect a very simple affair, for the cream I used Schlagfix Whipping Cream, a new product to me, so I’m in developmental stages with it https://schlagfix.com/index.php/en/products

A tin ( yes a tin 😂😂 ) of black cherries as cherries are expensive and out of season at the moment in the UK. I retained the juice, and with 50mg of sugar and 50mls of Kirsch I reduced it to a 1/3rd to make a simple syrup

Obviously a few fresh cherries were purchased, at great expense, because you are all worth it 😂😂 and I dipped those in melted chocolate

And the thing that sets it off, the curls and shards. by the genius that is u tube I watched this video ( OMG I’m amazing I’ve managed to put it there for you, whoop whoop, not bad for the 3rd post )

Faceplant Picture 😂😂

Can you imagine dipping your finger 😜

So now for the all important crumbporn 💕 A slice and a slither 😂

One slice Enough ?
Ultimate #crumbporn

Now this cake was a 6in 3 tier, Gluten Free, Dairy Free and Vegan, totally and in its own right.

However I’ve made a Special Birthday Cake recently and the same cake base was used. I however cater for everyone and though the cake itself was intolerant on this bake the decoration in the form of chocolate wasn’t. I left a clear patch at the back so that #everyoneshouldenjoycake , this cake was 8 in and will easily feed 20 with party pieces, or 12 if you are at home😜

#everyoneshouldenjoycake and they did on this 💕💕

Hope enjoyed your insight into the non complex way to #everyoneshouldenjoycake.

Please leave me a comment or a like, it does the world of good to keep me going and hopefully expand your knowledge.

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If you make this cake or any of my recipes, let me know how you’ve gone on, drop me a line @clarescauldron tag me on insta or use my #everyoneshouldenjoycake.

Feel free to let your fingers do the talking and share this amongst your family, and awkward ones😂😂

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessed😂😂

27 thoughts on “Lets Bake A Chocolate Cake”

  1. An absolutely stunning bake Clare! Even the ‘tolerant’ would love to dive into this beauty (that includes me)! I love the Black Forest flavour profile! 😋

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  2. Stunning Clare and you know how partial I am to a Blackforest 😋. Love the new curls by the way very impressive 😍

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  5. Your decorations are amazing!! I need to make this chocolate cake ASAP! Thanks for sharing the recipe ❤️

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  7. Clare, a stunning black forest cake!! One of my favorite flavors🍒 The #crumbporn is gorgeous🤩 Wish I could hop over the pond for a big slice💜

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  8. Beautiful Chocolate Cake! Thank you for the tips and tricks for success on a GF/DF/V Chocolate Cake! I am excited to try your recipe and method for my intolerants. ♥️

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  11. Hello dear! Would this cake hold up okay If I froze the layers for about two weeks? To be defrosted and decorated when I don’t have enough time to bake 🙂

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  12. What a wonderful cake! I baked the layers and froze for a week. They defrosted perfectly. The cake is so light and has a wonderful flavor and texture! I used coconut whipping cream and this cake got rave reviews from intolerants and tolerants alike! I will definitely make this again! Thank you for the superb recipe!!!!!

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