The other day we celebrated our daughter Anna’s 13th birthday 🙂
Anna loves chocolate cake, and I thought I should try something new for a change… so I searched the net for a recipe that looked mouth-watering! I was looking for a cake that would turn out to be very chocolatey, very moist, very rich, and very delicious!
I came across this recipe: Nigella Lawson’s devil’s food cake. It looked simply gorgeous, and I know from experience that Nigella’s recipes systematically turn out delicious.
So I used this recipe as a model for a gluten free devil’s food cake and the result was pretty amazing! The cake was rich, moist and chocolatey. Very filling and satisfying. Very yummy! We loved it!
It was so rich that we had quite a bit leftover the next day; to my surprise, it was just as delicious then – so you could prepare it a day ahead if you needed to, and it would be no problem, it really keeps perfectly.
The cake is basically easy to make. You just have to allow for a bit of time, as the cakes and frosting need to cool down completely before you put everything together. But for the rest, it’s really easy, delicious, and gluten free! A perfect combination!
Hope you enjoy it 🙂
- 50 g cocoa powder
- 100 g sugar
- 250 ml boiling water
- 125 g butter – at room temperature
- 150 g sugar
- 75 g rice flour
- 75 g cornflour
- 50 g potato starch
- 25 g buckwheat flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp vanilla sugar
- 2 large eggs
- a pinch of salt
For the frosting:
- 125 ml water
- 30 g sugar
- 175 g butter
- 300 g dark cooking chocolate
- In a bowl, mix the cocoa powder and sugar. Then add the boiling water and mix well with a whisk.
- In another bowl, cream the butter and sugar.
- In a third bowl, mix all the flours (rice, cornflour, potato starch and buckwheat) together with the baking powder, bicarbonate of soda, vanilla sugar and pinch of salt.
- Add one egg to the creamed butter and mix well. Then add a bit of the flour mix and mix well again. Add the second egg and the rest of the flours. Mix well again.
- Finally, add the cocoa/sugar mix to the batter, and combine everything until it’s all smooth.
I used a mixer for this, but I am sure you could do it by hand easily.
- Line two cake tins with non-stick paper – I used two 20 cm cake tins. Divide the batter between the two tins.
- Bake in the oven at 180°C for 30 minutes
- Let the cakes cool down completely
For the frosting:
- Put the water, sugar and butter in a saucepan and heat gently until they are melted.
- Add the chocolate and melt, stirring constantly. Whisk it all really well – you will see, it’s quick runny and shiny!
- Let the frosting cool down completely. It should set as it cools down, but I gave it a little help and put it in the fridge for about ten minutes.
When the cakes and frosting are cold, place one cake on a plate or dish. Spread about one third of the frosting on it, then place the second cake on top and cover the cake and sides with the rest of the frosting 🙂
And… thank you again Nigella, for inspiring me! You can find the original (NOT gluten free!) recipe here.