Super-moist chocolate cake - Gluten-Free Heaven
This chocolate cake from Katarina Cermelj's (The Loopy Whisk) new book ‘Baked to Perfection’ is everything you could ever wish for!"The initial version of this cake relied on only cocoa powder...
Ingredients
- 280 g dark chocolate ((60–70% cocoa solids), chopped)
- 200 g unsalted butter
- 250 g caster sugar
- 4 free-range eggs (at room temperature)
- 160 g gluten-free flour blend
- 80 g almond flour
- 40 g Dutch processed cocoa powder
- 2 tsp gluten-free baking powder
- 1 tsp bicarbonate of soda
- ½ tsp xanthan gum
- ½ tsp salt
- 120 g hot water
- 120 g whole milk (warmed)
- 600 g unsalted butter (softened)
- 400 g icing sugar
- 100 g Dutch processed cocoa powder
- 300 g dark chocolate ((60–70% cocoa solids), melted and cooled)
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