SPONGE RECIPE ONLY : A Fudgy Chocolate Cake Mix which makes a brownie-chocolate sponge hybrid. Delicious for birthdays or just because cake is ‘needed’... Whether on holiday or at home.Add your own frosting and decoration.
100gplain gluten free flour blendI use GFA Blend A (see NOTES), but an alternative flour blend should work fine.
pinchfine sea salt
1½tspbaking powdergluten free
¼tspbicarbonate of soda(baking soda)
100gground almonds(almond meal)
½tspvanilla bean powderoptional
200gdark chocolate Take separately when travelling
200gcaster sugar(super-fine sugar) Weigh and take separately when travelling
100gdark/milk chocolate chunksoptional (take separately when travelling)
Mix all the dry mix ingredients together, making sure any lumps are completely broken down. If taking away with you, store in a zip-lock bag/airtight container until ready to use.
Base line 2 x 8 inch non-stick cake tins with baking paper.
Pre-heat the oven to 180 C/350 F/Gas 4.
Break the dark chocolate (200g) into small pieces and melt with the butter in a heat proof glass bowl, either over a saucepan of barely simmering water (stirring frequently) or in a microwave on medium setting at 30 second bursts stirring between each. Set aside to cool slightly.
In a separate large mixing bowl, beat the eggs with a fork until well-blended and creamy.
Add the sugar and beat again with a fork until well blended.
Add the melted chocolate mix and beat in well.
Add the dry ingredients and fold until the batter is smooth.
Add and fold in the chocolate chunks (if using).
Divide the mixture equally between the two tins and spread evenly.
Bake for 20 to 30 minutes until a skewer/knife inserted into the centre comes out clean.
Leave in the tins until cool.
When cool, turn out and then layer and decorate with your chosen filling and decoration.
* 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 will be slightly different.NOTE : This is a SPONGE RECIPE ONLY... For Perfect Vanilla Buttercream/Frosting, click to see this post