Gluten-Free Chocolate birthday cake

Name: Gluten-Free Chocolate birthday cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 225g / 1 cup butter, softened, plus extra for; • 225g / 1 cup plus 2 tbsp caster sugar; 4 eggs; • 185g gluten-free self-raising flour; 1 tsp gluten-free baking powder; ¼ tsp xanthan gum; 40g / 6 tbsp cocoa powder; Chocolate sprinkles (ensure gluten-free); 375g/ 1⅔ cups butter, softened; 750g / generous 5 cups icing sugar; 90g / scant 1 cup cocoa powder, sifted,

10 steps

Prep:20minCook:25min

This recipe is fully customizable in three ways, to make either a vanilla, lemon or chocolate cake. It uses the all-in-one method for the sponge which makes this so quick and easy to prepare. Best of all, nobody would ever even know this is gluten-free, so everyone can enjoy it together. Consider this recipe your birthday present from me (no, you can't have the receipt). This recipe is scaled to 2 x 8 inch round cake tins.

Updated at: Wed, 16 Aug 2023 20:34:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories778 kcal (39%)

Total Fat43.7 g (62%)

Carbs100.4 g (39%)

Sugars80.4 g (89%)

Protein5.1 g (10%)

Sodium72 mg (4%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Chocolate sponge

225gbutter

softened, plus extra for

225gcaster sugar

4eggs

185ggluten-free self-raising flour

1 tspgluten-free baking powder

¼ tspxanthan gum

40gcocoa powder

Chocolate sprinkles

ensure gluten-free

Buttercream

375gbutter

softened

750gicing sugar

90gcocoa powder

sifted

Instructions

Chocolate sponge

Step 1

Preheat your oven to 160°C fan / 180°C / 350°F.

OvenPreheat

Step 2

Lightly grease the bases of two 20cm / 8in round cake tins (pans) and line with non-stick baking parchment.

Parchment paper

Step 3

In a large mixing bowl, add all the ingredients for your sponge base. Sift cocoa powder and flour in.

Strainer

butter225g

caster sugar225g

eggs4

gluten-free self-raising flour185g

gluten-free baking powder1 tsp

xanthan gum¼ tsp

cocoa powder40g

Step 4

Mix until well combined for around 1 minute (I use an electric hand whisk or a stand mixer for this).

MixerMix

Step 5

Split your mixture evenly between the two tins and bake in the oven for 25-30 minutes until cooked; check by sticking a skewer into the centre of a cake: if it comes out clean, then it's done.

Step 6

Allow to cool in the tins then carefully lift onto a wire rack to fully cool.

Chocolate buttercream

Step 7

To make your buttercream icing, place your softened butter in a stand mixer and mix on a medium speed for 5 minutes or until the butter has turned pale.

MixerMix

butter375g

Step 8

Add your icing sugar in three stages and beat for about 3 minutes between each addition. Start your mixer slowly to save your kitchen from an icing sugar explosion, but make sure you remember to increase the speed back to medium for each of your 3-minute mixing intervals.

icing sugar750g

Step 9

Add your sifted cocoa powder and beat for 2-3 more minutes until well combined, smooth, light and fluffy. (You can of course make the buttercream using an electric hand whisk too)

cocoa powder90g

Step 10

Once your sponges have fully cooled, you can now ice and construct your cake. Spoon a layer of your chocolate icing onto one of the sponges and spread evenly to the edges. Place your other cake on top. Continue to cover the top and sides of your cake with the rest of the buttercream. Top with your chocolate sprinkles, pop in some candles and serve.