Easy Gluten Free Chocolate Cake
If you are like me and you love the magical combination of chocolate and hazelnuts this easy gluten free chocolate cake is sure to bring a smile to your lips!
Ok so for anyone out there who loves chocolate cake you need to try this! Apart from the fact that it’s gluten free (I promise you that you won’t even notice!) There are only 7 ingredients needed! Making this the easiest and the best chocolate cake ever. So now that you have no excuses, grab you apron and lets get baking because your loved ones are in for a treat today.
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My inspiration for this gluten free chocolate cake
Have you ever tried the delicious Baci chocolates by Perugina? You know the silver and blue individually wrapped chocolates with the romantic love quotes inside. Baci are one of my all time favourite chocolate. The combination of hazelnuts and chocolate really does make for the ultimate indulgence. So why not transform this concept into a cake and let it last longer than the single bite it takes me to devour that Baci.
what you will need
- First and foremost you need some good quality dark chocolate. Did you know you actually don’t have to use cooking chocolate. I just use my favourite chocolate and so most of the time I bake with Lindt dark chocolate. The recipe calls for the 70% cocoa but I love the fact that they have a variety of cocoa percentages so you can tailor it to suite your palate. (For gluten allergies be sure to read the label before using)
- Free range eggs preferably at room temperature. You need to seperate the eggs and whisk the whites to soft peaks. Having the eggs at room temperature creates more volume and allows them to rise.
- Butter
- Super fine Caster Sugar for sweetness
- Ground Hazelnuts; This is the point of difference to your regular chocolate cake. The ground hazelnuts otherwise known as hazelnut meal can be store bought or you can do this yourself by processing the nuts in a food processor. I love the nutty flavour and the texture it adds to the chocolate cake.
- Ground coffee, for the recipe Ive used freshly ground coffee beans but if you don’t have a grinder or beans, instant coffee is fine. (Note to self; do not give this cake to the kids before bed)
- Liquor (optional) therefore making this recipe actually requiring only 6 ingredients. Iv’e used Frangelico in keeping with the theme this is a beautiful hazelnut liquor. You could substitute for rum.
Chocolate Ganache
The cake is delicious on It’s own and perfect in the afternoon with an espresso coffee. It can also be served with a chocolate ganache icing to make it even more decadent.
The chocolate ganache utilises 2 of the same ingredients used in the cake; dark chocolate, Frangelico and also some thickened cream. It literally takes under 5 minutes to make
Tools to make the job easier
This bright and colourful set includes mixing Bowls, measuring cups, sieve and a colander. perfect if you are short on kitchen cupboard space!
Perfect for melting chocolate!
Wiltshire two tone Bundt Pan 21 cm
Although I’m not the most experienced cake maker and desserts are definitely not my forte, I can always impress my guests with this cake.
The kids loved it too and you can always omit the coffee and the liquor if your making this for a children’s birthday or a family event. This is definitely one of my go to recipes now.
Hope you enjoy it too.
MFM XX
Easy Gluten Free Chocolate Cake
Ingredients
- 300 g dark chocolate 70% cocoa
- 7 eggs separated
- 220 g butter
- 220 g caster sugar
- 225 Ground hazelnuts (hazelnut meal)
- 2 tsp ground coffee
- 1 tbs Frangelico Liquor
Chocolate Ganache
- ½ cup thickened cream
- 200 g dark chocolate
- 1 tsp Frangelico Liquor optional
Instructions
- Preheat oven to 180°C/160° fan forced. Grease and flour a bundt pan.
- Place chocolate in a heatproof bowl and place over a saucepan of simmering water. Be careful not to let the bottom of the bowl touch the water. Stir occasionally until the chocolate has melted.
- Meanwhile beat butter and sugar until just combined. Add the egg yolks, a third at a time beating well after each addition.
- In a seperate bowl beat your egg whites until sift peaks form
- Add the chocolate to the butter mixture a little at a time and gently mix until well combibned.
- Fold through the ground hazelnuts, coffee and Frangelico (if you are using) Fold through the egg whites a third at a time until well combined.
- Pour the batter into the bundt pan and lightly tap the pan on a hard surface to remove any air bubbles and ensure the mixture is evenly distributed. Bake for 30 minutes on the centre shelf of the oven or until the cake is done. Remove from heat and allow to cool before turning out onto a wire rack to cool completely.
Chocolate Ganache
- For the ganache place the cream in a small saucepan and bring to a simmer on low-medium heat. Once simmering, remove from heat and add the chocolate and frangelico. Mix until the chocolate has melted and you have a smooth consistency. Allow to cool for 5 minutes before pouring over the cake.
Notes
This website may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full Disclaimer.
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