Decadent. Delicious. Delectable.
Looking for a one bowl chocolate cake, then look no further.
While the recipe from “Good Without Gluten” is an easy one, the cake is absolutely gorgeous.
Dare not think about how many calories.
420 g gluten free plain flour (I used 370 g flour and 50 g almond meal)
380 g sugar
80 g cocoa powder
3 teaspoons bicarb of soda
2 teaspoons salt
1 vanilla bean, halved lengthways and seeds scraped (I used 1 1/2 teaspoons vanilla extract)
500 ml cold water
150 ml coconut oil
1 1/2 tablespoons cider vinegar
Preheat oven t0 180C. Line and grease two round 24cm spring form cake tins.
In a large bowl, combine the flour, sugar, cocoa, bicarb of soda, salt and vanilla seeds. Stir to combine.
Add water, coconut oil and vinegar and mix well until you have a smooth batter.
Pour batter into the tins and smooth the tops with a spatula.
Bake in the oven fro 30 minutes or until a skewer inserted in the middle comes out clean. Cool in tins.
Ice and decorate as your imagination dictates.
The recipe uses a coffee cream : beat 220g vegetable margarine and 400g sifted icing sugar until light and airy. Add 1 teaspoon coffee extract (or make and cool a heavy shot of coffee). Spread top of first cake with half the icing. Layer second cake ontop and spread remaining icing. Sprinkle over roughly chopped toasted hazelnuts.