Name: Gluten-free chocolate mud cake recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12
Ingredients: 250g unsalted butter; 200g 70% cocoa solids gluten-free dark chocolate; 250ml milk; 165g caster sugar; 110g brown sugar; 3 eggs; 2 tsp pure vanilla extract; 165g gluten-free plain flour; 30g unsweetened cocoa powder; 1 tsp gluten-free baking powder; 50g almond meal; 125ml pure cream; 125g 70% cocoa solids gluten-free dark chocolate

by Australia's Best Recipes Team Last updated on 08/09/2021

Make this moreish gluten-free chocolate cake when you have visitors pop around. They won't even know the difference! - Australia's Best Recipes Team

Ingredients

250g unsalted butter
200g 70% cocoa solids gluten-free dark chocolate
250ml milk
165g caster sugar
110g brown sugar
3 eggs
2 tsp pure vanilla extract
165g gluten-free plain flour
30g unsweetened cocoa powder
1 tsp gluten-free baking powder
50g almond meal

Chocolate ganache

125ml pure cream
125g 70% cocoa solids gluten-free dark chocolate

Method

Step 1

Preheat oven to 160°C/140°C fan forced. Line the base and side of a 22cm round (base measurement) baking tin with baking paper. Position oven rack in centre of oven.
Step 2

Combine butter, chocolate, milk, caster and brown sugar in a medium saucepan over medium-low heat. Cook, stirring, until mixture is melted, well combined and smooth. Set aside to cool slightly.
Step 3

Once cooled to room temperature, whisk in eggs and vanilla until well combined. Sift in flour, cocoa and baking powder and stir to combine. Stir in almond meal. Pour mixture into prepared tin. Bake for 45-50 minutes or until top is firm to touch and a skewer inserted into the centre comes out with a few moist crumbs. Set aside to cool for 10 minutes before transferring to wire rack to cool completely.
Step 4

To make the ganache, place the chocolate and cream in a small saucepan over medium-low heat. Cook, stirring, until chocolate is melted, and mixture is smooth and cohesive. Carefully spread ganache over cake. Serve.