This cake is absolutely to die for. It is so dense and gooey and rich and moist – everything a cake should be. I think if I were to make it again I would go easy on the extras – all the occasions I have made it for so far have been for various friends birthdays and I tend to get a bit carried away on the decorating front. It is hard to believe that something this delicious is gluten free, but it just goes to prove how far we’ve come since the days where gluten-free food tasted like nothing but cardboard!
- 250 g butter
- 250 g chocolate (I would recommend Whittaker’s 62% cocoa)
- 5 eggs
- 1.5 c caster sugar
- 1/2 c strong black coffee, cooled (or you could substitute for milk)
- 1 t vanilla
- 2 c almond meal
- 3/4 c coconut flour
- 1/3 c dark baking cocoa
- 2.5 t baking powder
- 1/2 t salt
- 160°C Bake. Line the tin with baking paper and place the rack just below the middle of the oven.
- Melt chocolate and butter.
- In a separate bowl, mix the ground almonds, flour, cocoa, baking powder and salt. Stir.
- In another separate bowl, add eggs, sugar, coffee and vanilla in a bowl and beat for about 30 seconds.
- Add to the melted chocolate and whisk to create a smooth batter.
- Add the almond flour mixture and stir until evenly combined.
- Scrape into tin and bake for 1 hour and 15 minutes.
- Cool in tin for about 10 minutes and then put on a rack.
If you also want to ice the cake:
- 1.5 c icing sugar
- 1 T cocoa
- 50 g butter
- 2 T hot water
- Combine icing sugar and cocoa powder.
- Add softened butter and pour in the hot water.
- Mix, adding more hot water until it is the desired consistency.