A decadent but super-light Squidgy Chocolate Cake adapted from a Delia Smith recipe. Made with a flourless sponge and stacked with layers of rich chocolate mousse and lightly whipped cream, it is naturally gluten free. A perfect dessert for Christmas and celebrations.
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Flourless Squidgy Chocolate Cake – From a Delia Smith classic recipe
This Squidgy Chocolate Cake is comfort and decadence all thrown into one. The base recipe is taken from a chocolate roulade recipe by Delia Smith. Originally from her Complete Cookery Course, which was first published in 1982.
There are now countless reproductions of the Delia Smith roulade on the internet and it must have been made and enjoyed millions of times in the years since it was first printed.
Its popularity however, is well deserved. The sponge is light as a feather. Yet layered with chocolate mousse and lightly whipped cream it becomes an amazingly decadent dessert, perfect for any celebration. The chocolate mousse adds sweetness, depth and melty heaven… Slightly sticky against the fluffy sponge and beautifully complimented by the airy, soft cream.
The original Delia Smith Squidgy Chocolate Roulade and its reinvention…
The original Squidgy Chocolate Roulade recipe is worthy of dropping into the dessert repertoire at least a couple of times a year. But it is particularly perfect at Christmas. And (if you have one) gives extra opportunity to break out the snowflake cutter! Sometimes though, change is needed… And I wanted to see what would happen if the same recipe was used in a Squidgy Chocolate Layer Cake…
Apart from increasing some of the ingredient quantities, the recipe has been kept more or less the same… Although (of course) is baked in round cake tins. The expected rich chocolate mousse and pillowy whipped cream are included, just stacked and layered, rather than rolled.
The verdict? It may not be the prettiest of cakes, but wow! It tastes amazing. Actually, I may prefer it to the roulade version.
Two dinner party dessert Recipes for the price of one!
For anyone who prefers the idea of a Squidgy Chocolate Roulade rather than a layer cake, I’ve included a separate recipe card with quantities and instructions for the ‘Swiss Roll’ version. If you choose this route, don’t worry if the chocolate cake cracks a little when rolling. This makes it look more ‘log’ like and offers seasonal charm.
However, if you prefer a smooth finish to a roulade, it is worth rolling the unfilled sponge when still warm (layered with baking paper so that it doesn’t stick to itself) to give it a ‘memory’ as it cools. It is then unrolled and filled before re-rolling. Instructions on how to roll a Swiss Roll Sponge to give it a memory can be found in my Swiss Roll post.
Is this Squidgy Chocolate Cake Gluten Free and Safe for people with Coeliac Disease (Celiac)?
Absolutely yes! As this Squidgy Chocolate Cake recipe is flourless, it is naturally gluten free and safe for people with Coeliac (Celiac) Disease.
Can I make it dairy free?
Yes. The chocolate sponge is also fatless, making it naturally dairy free. Therefore, if you want or need to make a dairy free Squidgy Chocolate Cake, simply ensure the dark chocolate in the mousse is a good, meltable dairy free option. (Or make dairy free Chocolate-Avocado Mousse as an alternative). And switch the dairy cream for whipped coconut cream.
Because the cake relies heavily on eggs, it is not possible to make the recipe Vegan.
Squidgy Chocolate Layer Cake – tweaks and additions
It’s very straight forward to create my Delia Smith Squidgy Chocolate Cake adaptation. To ensure enough batter for a full three layers, it uses an additional third quantity of chocolate sponge mix. The whipped cream volume is also greater, to ensure enough is available for the top. However, the chocolate mousse is made to the same quantity as the original roulade (being needed for just two cake layers). This results in a decadent cake that is balanced for sweetness, but still utterly divine.
To add extra interest and texture in the top layer of cream, I’ve also added a couple of crushed meringue nests. Actually, they were originally included after being found loitering in the larder. But they worked so well, they became a permanent feature of Squidgy Chocolate Cake.
Finally, the top is also decorated with a sprinkling of chocolate flakes.
equipment needed for making this layered Squidgy Chocolate Cake?
The equipment needed to make a Layered Squidgy Chocolate Cake is fairly standard… Key things you’ll need are:
- 3 x 20 cm (8 inch) round loose-bottomed cake tins. I use the ones from Masterclass.
- Some good-quality baking paper (don’t skimp here if you want the sponge to stay whole). My parchment of choice is from Lakeland. It’s the only one I actually trust.
- A decent high-powered Electric Whisk or Stand Mixer.
- Some Mixing Bowls.
- A large Mixing Spoon-Spatula. This one is quite possibly my favourite kitchen gadget.
- Heat-Proof (Pyrex) Bowl for melting chocolate. And a microwave or saucepan and hob.
- A Palette Knife or flat knife for spreading.
- And for anyone who fancies making snowflake icing cut-outs, this is the Snowflake Cutter I use.
Ready to make a Flourless Squidgy Chocolate Cake?
And that’s it. I hope you love this Squidgy Chocolate Cake adaptation, the recipe for which is below. I have also included roulade quantities for anyone who wants them.
If you make either, let me know. Leave a comment, or tag me on social media (Facebook, Instagram, Twitter and Pinterest). I’d love if you could rate the recipe… You can do this either via either the comments or the recipe card and share with your social media friends as well.
And, if you love this recipe, you may also enjoy some of the other large and celebration cakes that you can peruse in our Big Cake Index. And for everything else, the Main FREE Recipe Book Index is the place to start…
Thanks for visiting our little space on the internet. I hope you found it helpful.
More dessert and gluten free pudding inspiration on the blog…
Flourless Squidgy Chocolate Cake
Key equipment
- 3 x 8 inch (20 cm) loose-bottomed non-stick baking tins (for three layer)
- Oven
- sieve
- microwave or hob and saucepan
- fridge
Ingredients
Sponge – 3 layer 8 inch cake
- 8 large eggs Separated – At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 200 g caster sugar
- 65 g cocoa powder unsweetened
Mousse Filling
- 225 g good quality plain chocolate chopped (dairy free as required)
- 2 large eggs Separated – At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
Whipped cream
- 400 ml double cream (heavy cream) or coconut cream to whip. (see blog post)
- 2 to 3 meringue nests (optional)
- 2 tbsp grated chocolate/chocolate flakes (to decorate)
Instructions
Sponge
- Base-line three 20 cm/8 inch loose-bottomed round cake tins with good quality baking paper.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Whisk the egg yolks in a large bowl until they start to thicken.
- Add the sugar and continue to whisk until the batter becomes thick and pale, but not too stiff.
- Sift and whisk the cocoa powder into the egg yolk mixture until well-blended.
- In a large clean bowl, whisk the egg whites until they form soft peaks.
- Gently fold the egg whites into the cocoa batter, working quickly and lightly to ensure as much air as possible remains within.
- When thoroughly mixed, pour the batter into the baking tins equally and smooth the tops.
- Bake for 20 to 25 minutes until well-risen and the top springs back to the touch.
- Remove from the oven and leave to cool completely in the tins.
Mousse filling
- While the cake is cooling, make the mousse filling.
- Melt the chopped chocolate in a heat-proof (Pyrex) bowl either over a pan of barely simmering water, stirring frequently or in the microwave on 30 second bursts (medium setting), stirring between each. When the chocolate is nearly melted, remove from the heat and beat with a wooden/silicone spoon until the last lumps are fully blended. Cool slightly.
- In a small bowl, lightly beat the egg yolks to loosen and then add to the melted chocolate. Whisk until completely combined and smooth.
- In a very clean bowl (and using very clean whisk heads), whisk the egg whites until stiff.
- Gently fold the whisked whites into the chocolate mixture, until completely incorporated and smooth.
- Chill the mousse in the fridge for about an hour.
Whipped Cream
- In a large bowl, whisk the double cream until it forms soft peaks.
- Set aside in the fridge until ready to assemble the cake.
Layer and assemble the cake
- When the sponge-cakes are completely cold, run a knife around the inside edge of the tin to loosen and turn out onto baking paper dusted with icing sugar. Very carefully peel off the baking paper from the cakes.
- Carefully spread the chocolate mousse over the top of two of the cakes in an even layer.
- Spread about a third of the whipped cream over the top of the mousse of the first layer and top with the second moussed sponge (mousse side at the top).
- Spread a further third of cream across the top of this sponge and carefully place the final sponge on top (smooth side up).
- Crush and add the meringue (if using) to the remaining third of cream and spread across the top of the cake. Or, if not adding meringue, just spread the plain whipped cream.
- Decorate the top with a sprinkling of grated chocolate and chill until ready to eat.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Flourless Squidgy Chocolate Roulade
Key equipment
- Swiss Roll tin (20 cm x 30 cm approx)
- Oven
- sieve
- microwave or hob and saucepan
- fridge
Ingredients
Sponge – 3 layer 8 inch cake
- 6 large eggs Separated – At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 150 g caster sugar
- 50 g cocoa powder unsweetened
Mousse Filling
- 225 g good quality plain chocolate chopped (dairy free as needed)
- 2 large eggs Separated – At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
Whipped cream
- 225 ml double cream (heavy cream) or coconut cream – see main blog post
- icing sugar to dust
- white fondant icing cut into snowflakes/shaped Optional (to decorate)
Instructions
Sponge
- Line a 30 x 20 cm Swiss Roll tin (2.5 cm deep) with good quality baking paper.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Whisk the egg yolks in a large bowl until they start to thicken.
- Add the sugar and continue to whisk until the batter becomes thick and pale, but not too stiff.
- Sift and whisk the cocoa powder into the egg yolk mixture until well-blended.
- In a large clean bowl, whisk the egg whites until they form soft peaks.
- Gently fold the egg whites into the cocoa batter, working quickly and lightly to ensure as much air as possible remains within.
- When thoroughly mixed, pour the batter into the lined Swiss Roll tin and smooth the top.
- Bake for about 20 minutes until well-risen and the top springs back to the touch.
- Remove from the oven and leave to cool completely in the tin.
Mousse filling
- While the cake is cooling, make the mousse filling.
- Melt the chopped chocolate in a heat-proof (Pyrex) bowl either over a pan of barely simmering water, stirring frequently or in the microwave on 30 second bursts (medium setting), stirring between each. When the chocolate is nearly melted, remove from the heat and beat with a wooden/silicone spoon until the last lumps are fully blended. Cool slightly.
- In a small bowl, lightly beat the egg yolks to loosen and then add to the melted chocolate. Whisk until completely combined and smooth.
- In a very clean bowl (and using very clean whisk heads), whisk the egg whites until stiff.
- Gently fold the whisked whites into the chocolate mixture, until completely incorporated and smooth.
- Chill the mousse in the fridge for about an hour.
Whipped Cream
- In a large bowl, whisk the double cream until it forms soft peaks.
- Set aside in the fridge until ready to roll the roulade.
Layer and roll the roulade
- When the sponge is completely cold, run a knife around the inside edge of the tin to loosen and turn out onto baking paper dusted with icing sugar. Very carefully peel off the baking paper.
- Spread the chocolate mousse over the sponge (the side where the baking paper was) in an even layer.
- Spread the whipped cream over the top of the mousse.
- Using the baking paper under the cake to help you, carefully roll the sponge into a log/roulade shape.
- Transfer the roll to a clean sheet of baking paper and wrap completely, tucking the ends under to hold in place.
- Place it in the fridge (being careful not to bend) and (for best shape results) allow to chill for an hour or so before decorating.
- To serve, trim the ends and sprinkle with icing sugar, stud with fondant stars, snowflakes etc.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Flourless Squidgy Chocolate Cake shared with
- Cook Blog Share Nov 8th 2021 with Melissa Traub
- Create, Bake, Grow and Gather #494 with Shabby Art Boutique
- Sundays on Silverado #66 with The House on Silverado
- Full Plate Thursday #562 with Miz Helen’s Country Cottage
- What’s For Dinner #340 with The Lazy Gastronome
- Fiesta Friday #407 with Angie and The Not So Creative Cook
Wow! The cake looks so delicious! Can I have one slice, please? Thanks for sharing at Fiesta Friday party!
You’re welcome. But you can never stop at one slice… It’s way too delicious xx
Ooooh yes please! I love everything about this cake 😀
Thanks Eb. Me Too!!!! xxx
This looks delicious and since it’s flourless it is definitely going on this year’s baking list since my daughter is gluten intolerant.
Thanks Janet. I hope your daughter and everyone else loves it. Flourless cakes definitely take the guess-work out of gluten xx
This looks so moist and rich – but what is squidgy chocolate? Thanks so much for sharing at the Lazy Gastronome’s What’s for Dinner party! Have a fabulous weekend and hope to see you on Sunday!
Thank you Helen. It’s Chocolate in Cake and It’s squidgy! Win win!
Have a great weekend x
OMG that looks amazing! I’m not sure I could have just one slice…
Ha! Thanks Helen. No one can EVER stop at one slice 😂😂 x
Yummy! I can't tell what looks better. I would choose both roulade and layer cake 🙂
Thanks. They are both pretty good! I say eat both!
Looks like it transfers brilliantly to a layer cake to me! Good old Delia! Thanks for joining me over at #FoodieFriday x
You're welcome Helen. Good old Delia indeed!!!!
Oh yes, that looks delightfully squidgy Kate and the way it appears to be teetering in on itself, makes it even more appealing. Chocolate mousse and cream and salted caramel flakes – how delightfully decedent. Definitely my sort of cake. Thanks for taking part in We Should Cocoa 🙂
Thanks Choclette. It was a pleasure…… to make, to eat and to share!
Your cake looks beautiful – I have tried firmer cakes for layers and it can be challenging but I can see that this cake would cut well and rise effortlessly.
Thanks Johanna. The sponge is so so light. I think it rose even more than I expected it to! The tricky bit was making sure it was eased from the sides of the tin and peeling the paper off….
Beautiful cake gosh.. it must be so delicious, what a treat! I have actually never made a cake with 3 layers before. It is great for birthdays or special celebrations. Well done Kate!
Thanks Alida. Yes it was a lovely treat. There is something quite 'grand' about a cake which is 3 or more layers. I always think they look extra fancy!
Looks like a gorgeous layer cake to me! I love the filling and that salted caramel chocolate flakes sounds divine – I need to get to a tesco asap! Great idea to add the meringues as well.
Thanks Ros. You'll find the chocolate flakes with the hot chocolate stuff! They are soooo good!
I think that's amazingly brave of you to adapt it into a layer cake. I'm quite amazed it contains no flour but all those eggs! It looks just so light. Thanks for linking up.
Thanks Ness. Sometimes I think I am brave in the kitchen and sometimes just plain stupid. But this was one of those risks that just worked, so I reckon if you get an idea, just go with it!!!!
This sounds incredible – although I can't imagine this many eggs doesn't taste a little bit, well, eggy! Your photos make it look squidgy chocolate perfection though…. Yum! #CookBlogShare
Thanks Lucy. It doesn't taste eggy at all! Just light, airy and delicious against the chocolate mousse and cream!!!
wowzers… ten eggs!… it looks so light and fluffy though which is exactly how I love my chocolate cakes. I prefer them this way to the dense chocolatey ones… and all that cream! Hello! A lovely entry for Simply Eggcellent, thank you x
Thanks Dom. 10 eggs sounds a lot doesn't it?! You would never know to eat it though!!
I love this cake as roulade, bet it tastes wonderful as a whole cake. I love the texture of roulade sponges, dense yet springy. That caramel choc sprinkle sounds amazing too. Just a kint of caramel without it being too much. Large slice for me please
Roulade or cake, this one is a great combo! But those caramel sprinkles are one of those 'finds' which I fear may end up in my shopping basket way too often……
I need this cake right now! I just had dinner and am itching for something sweet.
#TastyTuesdays
.: Marta @ petiteraisin.ca :.
Thanks Marta. I wish I had some left….. I could eat it all over again!!