Gluten Free Delirious Chocolate Cake Food

BEST GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.

GLUTEN-FREE DELIRIOUS CHOCOLATE CAKE!

Steps:

• Preheat the oven 180c.
• Break chocolate into pieces and melt with the butter in a bowl over hot water mix till smooth. Leave to cool slightly.
• Whisk the egg whites till really stiff and slowly add the sugar (this will add volume to the egg whites).
• Fold in (with a metal spoon) the egg yolks and finally the chocolate mixture.
• (Can add almond meal to stop cake sinking).
• Pour into a buttered (leak proof) 9inch cake tin or any oven dish lined with baking/grease proof paper.
• Bake for around 60 mins (test middle of cake with clean knife. if not moist its done!).
• Leave to cool if you can wait that long and lock the doors!

GLUTEN FREE EASY CHOCOLATE CHERRY CAKE

Steps:

• Preheat oven to 350'.
• Generously grease a 9 x 13 baker.
• Mix all ingredients until combined.
• Pour into pan and place in oven.
• Bake for 30-35 minutes or until toothpick or knife comes out clean when inserted into center of the cake.

GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
• Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
• Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
• While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything's included.
• Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.