Jo's CHOCOLATE CAKE 'TO DIE FOR' (WITH 2 ACTUAL PHOTOS)

INGREDIENTS:

65g of Stork margarine
90g of caster sugar/superfine
2 eggs
1/2 tsp of vanilla essence
1/2 cup of condensed milk (Carnation)
1/2 tsp of lemon juice (to sour milk)
100g of rice flour (Doves Farm)
15g of Tapioca flour (Allergycare)
2 tsp of gf cornflour*
*(Brown & Polson no longer considered gf due to cross-contamination)
15g of ground rice/cream of rice (Gem Pack)
3/4 tsp of xanthan gum
10g of gf cocoa powder (Cadburys)
1 tsp of gf baking powder
1/2 tsp of baking/bread soda
1/4 tsp of salt
1/2 cup of hot water

METHOD:

Pre-heat oven to 350F/GasMark 4

Grease and line the bottom of an 8" sanwich tin or springform mould

In a large mixing bowl cream the stork and sugar,
beat in the eggs and vanilla.
mix in the condensed milk and lemon juice

In a seperate bowl combine flours, xanthan gum, cocoa,
baking powder, baking soda and salt.

Add to creamed mixture, mix well
add in the hot water, stir in quickly.

Pour into prepared sandwich tin, tap tin on counter to level mix.
this also releases any large air bubbles from the mix.

Bake for 35 - 40 mins or until
a cocktail stick inserted in the centre comes out clean.

Allow to cool in the tin for 5 - 10 mins before turning out
and cooling completely on a wire rack (place baking paper on the rack this avoids sticking)

When completely cooled slice in half to make 2 layers
sandwich together with whipped cream.

Cover top and sides with chocolate icing.

CHOCOLATE ICING:

4 Tbls of gf cocoa powder (Cadburys)
4Tbls of caster sugar/superfine
4 Tbls of water
60g of butter
1/2 tsp of vanilla essence

METHOD:

Cook cocoa with water and sugar stirring constantly
remove from heat and add butter, stir until dissolved
add vanilla, allow to cool for about 5 - 10 mins

Pour icing over the cake and smooth over top and sides
with a spatula or palette knife
Refridgerate for 10 - 15 mins to allow icing to gel

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********BELOW IS A VARIATION********

Filled and covered in a Chocolate and Coffee Buttercream.

TO MAKE THE BUTTERCREAM.

INGREDIENTS:

100g of unsalted butter (softened)
250g of icing sugar/confectioners
1 Tbls of GF Cocoa (Cadbury's)

1/2 cup of whipping cream
2 tsp of instant coffee granules/powder
2 tsp of coffee liqueur or cold expresso
or substitute 1 tsp of vanilla essence

METHOD:

Place the butter, icing sugar and the cocoa in a bowl and beat
with a hand held electric mixer, mix until fluffy.

Microwave the cream on MEDIUM 50% power until warm
(DO NOT BOIL)
Stir together the warm cream and coffee granules/powder until dissolved
allow to cool.

add cream mixture and liqueur to butter mix, beating until smooth

Sandwich the layers together and cover all over.

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Last edited by daveyboy on Sat Jan 16, 2010 10:33 am; edited 21 times in total

How much Cocoa, gum and baking soda?

Hi Jo, sorry about the mix up. I genuinely thought that i had mentioned
that i had edited the recipe when i sent the first PM.

I hope after all this you will find it ok,
and it's not a bit of a let down?

This was as close to the real thing as i could get.

Best Regards,
David

Just moving this up as it now has 2 photos attached

Just tried that chocolate sponge (at last- my daughter got a reprieve from her special diet). the verdict in our house is hmmmmmm; the best gluten free chocolate sponge ever.
Well done , thank you Daveyboy.

Paid a visit to Pregos in Lucan at the weekend as well...what a treat. Well worth a visit for the sheer relaxation of being understood in terms of gluten free needs not to mention the good food

Really glad your daughter had a reprieve and you were finally able to try the cake.

I notice from your PM that you are going to make another one, that's good it means
I didn't do too bad after all. (bearing in mind i'm self taught over the last year or so.)

Working on a muffin mix, making a batch today and if it's a good 'un i'll post it.

Best Regards,
David

Last edited by daveyboy on Mon May 28, 2007 11:47 am; edited 1 time in total

the second time I made this cake I used Green and Black's Fairtrade cocoa and used 15g rather than 10; it didn't even get the chance to be iced!

By the way, where can I find GF soya sauce?. The Thai company is the only one listed ( I think) and although I can find all their other sauces I cannot find soya.

Meridian Foods do a Gluten Free Soy Sauce, which is available in lots of Health Shops. I'm not sure where you live or shop but I have bought it in the health shop in the Pavillion SC in Dun Laoghaire, the health shop in Omni SC in Santry( they sell an enormous bottle, which is really great value), the health store in Scotch Hall SC in Drogheda and the health store in Clare Hall SC (Malahide Road). It seems very widely available and it's lovely.

Hi daveyboy,

this was another delicious cake! Thank you so much for the tasters!! You probably don't even need to ice the muffin, it's so nice.

Beginning to worry about you as serious competition (only joking!). Hopefully will see you on Saturday at my cake stall in Marley.

I have a menu which I will post to you by PM/ email.

Take care Daniela

It was Eimear's 6th birthday today and we all enjoyed this delicious cake... Thank you so much! You relly made our day special! Laughing

Just thought I would let you know that I made this cake for a birthday cake and had to leave out the Xantham gum - because I had run out- and it was probably even more delicious. i find when you are using eggs in a recipe the thing holds together witout too much gum. People in my house do not like the texture the gum creates. Anyway this cake - gum or no- is still a firm favourite in this house for everyone..not just the coeliac girl
Jo