Super fudgy Easter Mocha Cake made with a rich gluten free chocolate sponge laced with coffee and covered in vanilla butter icing. The sponge is perfect all-year round, but has been topped here forEaster with pretty pastel Mini Eggs.
185gplain gluten free flour blendI use GFA blend A (see NOTES)
1½tspbaking powdergluten free
1tspbicarbonate of soda
½tspfine sea salt
200gsoft light brown sugar
160ggolden caster sugar
120mlmilkdairy free if needed
¾tspwhite wine vinegar
3large eggsUK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
Vanilla butter icing
220gunsalted butter softened
1 to 2tbspalmond/rice milk
Mini EggsI used one and a bit 360g bags
Chocolate sponge cake
Base-line two round 8 inch baking tins with baking paper.
Pre-heat the oven to 170 C/325 F/Gas 3.
In a medium glass bowl, break the chocolate into pieces and add the butter and coffee.
Melt together either over a saucepan of simmering water or in a microwave at medium heat on 30 second bursts, stirring frequently, until fully blended. Set aside.
In a separate bowl, mix together the flour, xanthan gum, baking powder, bicarbonate of soda, salt, sugars and cocoa powder, making sure any lumps are completely broken down. (Alternatively, weigh into an airtight container and shake vigorously)
In a small cup or jug, mix the milk with the vinegar and leave to stand for a few minutes.
Whisk the eggs in a large bowl until thickened and pale in colour.
Add the vanilla extract, melted chocolate and milk-vinegar mix and continue to whisk until smooth and fully combined.
Add the dry ingredients and fold gently until fully amalgamated. Do not over-mix.
Pour the batter into the cake tins, ensuring an even distribution.
Bake for 50 minutes to an hour in the middle of the oven, until a skewer inserted into the centre comes out clean.
Remove from the oven and leave to cool in the tins for about 15 minutes before turning onto a wire rack to cool completely.
Vanilla butter icing (frosting)
To make the vanilla butter icing, beat the butter until smooth and light.
Gradually add the icing sugar and vanilla extract a little at a time and beat until you have a smooth icing with a good spreading consistency. Add a little milk to loosen as necessary.
Sandwich the cakes together with butter icing and then use the rest of the icing to cover the cake completely (using a flat or palette knife), smoothing as you wish and spreading a thicker layer on the top.
Decorate with mini eggs (or decoration of choice) and sprinkles.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may vary slightly.NOTE : nutritional values based on sponge and butter icing only. Additional egg decoration not included as optional.