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Anytime Chocolate Cake

Anytime Chocolate Cake By Sarah Jenkins, Lady Homemade Serves 12-14 people, easily. Gluten-free, Nut free, Fructose Free WHAT YOU NEED Cake 150 grams butter, unsalted, softened at...

Anytime Chocolate Cake

Anytime Chocolate Cake
By Sarah Jenkins, Lady Homemade

Serves 12-14 people, easily.

Gluten-free, Nut free, Fructose Free

WHAT YOU NEED

Cake

  • 150 grams butter, unsalted, softened at room temp.
  • 3/4 cup rice malt syrup
  • 1 tbs vanilla extract
  • 1 tbs rice malt syrup
  • 3/4 cup yoghurt, natural and full fat
  • 2/3 cup cacao
  • 1/2 cup boiling water
  • 3 eggs
  • 1 cup buckwheat flour
  • 1/2 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp bi-carb soda

Icing

  • 50 grams butter, unsalted
  • 1/4 cup rice malt syrup
  • 1/2 cup cacao powder

 

WHAT TO DO

Cake

1.Heat oven to 170 degrees celcius. Please note my oven is fan forced.
2. Cream butter, rice malt syrup and vanilla together using stand alone mixer of hand held electric beaters, until light and fluffy.
3. Beat in the eggs one at a time and then the yoghurt. The mixture will look curdled and funky but it is ok. Don't panic.
4. In a small bowl, combine the boiling water and cacao powder and mix into a paste. Add this to the butter and egg mixture and beat to combine.
5. Fold through the flours, baking powder and bicarb soda. Then transfer to 20 cm lined cake tin.
6. Bake at 170 degrees celcius for 45-50 minutes. The tin will be VERY full so it is advisable to pop a baking tray underneath just incase it bubbles over. The cake will be ready when a skewer comes out clean.
7. Allow the cake to cool in the tin for 20 minutes before flipping onto a wire rack to cool further. Cake must be completely cool before icing.

Icing

1. Combine all ingredients together in a small saucepan and melt together.
2. Transfer to a bowl to cool. Allow to come almost to room temperature before icing the cake. I normally give it a couple of stirs every now and again to help it cool.

To make this LOW FODMAP: Recipe is gluten-free so should be okay for most unless you don't tolerate lactose. In that case, this recipe is out for you. Sorry!