Tag Archives: chocolate cake

Filming Gluten-Free & Dairy-Free Chocolate Cake for Waitrose

Mike-Cake

When I was thinking about which recipes I wanted to feature for the Waitrose TV films, chocolate cake was the first thing that sprang to mind. Yep, I love chocolate and it’s my idea of heaven on a plate. But also a chocolate cake is a wonderful addition to a whole load of different occasions, whether it’s a birthday, an anniversary, a thank-you, or something to do on a weekend afternoon with your kids. This is a gluten-free and dairy-free chocolate cake that has a rich, moist sponge that holds together really well when you cut into it – and a seriously rich, indulgent ganache icing, topped with delicious berries.

Waitrose-Chocolate-Cake

One of the most important things to do when baking gluten-free cakes, is to get as much air into the mixture – and keep it in there – as possible. When you cream the margarine and sugar together, it’s important to beat them together until really light and fluffy. I use a stand mixer, but you can use whatever you like, whether it’s a hand-held mixer or even do it by hand. I leave the stand mixer beating for anything up to 10 minutes until it’s the right consistency. Because there’s no gluten in the mixture, it’s important to get a really light mixture at this stage, to get the cake to rise really well.

Then, when you fold in the chocolate and then the gluten-free flour mixture, it’s important to fold gently, so that you don’t lose air. And work fast once you’ve creamed the margarine and sugar, and added the eggs.

Talking of eggs, I generally use them in baking but you don’t have to. Sometimes people think that eggs are a dairy product and that anyone on a dairy-free diet needs to avoid them. But they’re not, which is lucky for those who can eat them, because they work brilliantly as a raising agent and to bind the cake together – and this is really useful when there’s no gluten to bind it. But if you need to avoid eggs, you can use an egg-replacer product instead. Or you could even use more raising agents to get the rise and either fruit purees (such as apple or pear) or dairy-free yogurt or even chia seeds to bind the mixture together.

And if you need to avoid nuts, you can make this cake nut free very easily. Don’t use any product that contains nuts, such as margarine, cream or in the gluten-free flour mixture. This recipe doesn’t use ground almonds or any other nuts so, as long as you don’t use a nut product, you’ll turn out a chocolate cake that’s not only gluten-free and dairy-free, but also nut-free!

Waitrose-Chocolate-Cake-2

To watch the film on Waitrose TV, click on this link. And I hope your Bank Holiday weekend becomes filled with delicious chocolate cake!

http://www.waitrose.com/home/tv/baking/gluten-free-dairyfreechocolatecake.html

Gluten-Free & Dairy-Free Chocolate Birthday Cake

Here’s the Chocolate Birthday Cake recipe from my new book, Simply Gluten-Free & Dairy-Free published today! This was inspired by one my sister made for her husband’s birthday. It’s light and moist, with dark truffley chocolate flavours and a rich, creamy icing, all covered with sweetly sharp raspberries. Happy Birthday to my book!

gluten-free, wheat-free, dairy-free, yeast-free, seed-free, citrus-free

Makes 1 cake (14–16 slices)     Preparation time 25 minutes, plus 10 minutes and at least 12 hours soaking to make the cashew nut cream icing
Cooking time 45 minutes

Ingredients:

  • 150g/5½oz dairy-free margarine, softened, plus extra for greasing
  • 200g/7oz dairy-free dark chocolate, 70% cocoa solids, chopped or broken into pieces
  • 175g/6oz/scant 1 cup fruit sugar or caster sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 60g/2¼oz/scant ¼ cup rice flour
  • 60g/2¼oz/¹⁄₃ cup chestnut flour
  • 2 tsp gluten-free baking powder
  • ½ tsp xanthan gum
  • 150g/5½oz/1¼ cups raspberries or strawberries, hulled, to decorate

Icing:

  • 200g/7oz dairy-free dark chocolate, 70% cocoa solids, chopped or broken into pieces
  • 300g/10½oz/scant 2 cups cashew nuts
  • 1 tsp vanilla extract
  • 8 pitted dates
  1. Put the nuts in a bowl, cover with cold water and leave to soak at room temperature overnight or for at least 12 hours.
  2. Drain and rinse the nuts thoroughly, then put them in a blender. Add the vanilla extract and dates and pour in 250ml/9fl oz/1 cup water. Blend for 10 minutes or until smooth.
  3. Preheat the oven to 180°C/350°F/gas 4 and lightly grease two 23cm/9in springform cake tins with dairy-free margarine. Put the chocolate in a large heatproof bowl and rest it over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate has melted.
  4. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Beat in the vanilla extract, then beat in the eggs, one at a time. Using a large spoon, carefully fold in the melted chocolate mixture. Sift the flours, gluten-free baking powder and xanthan gum into the mixture and fold in. Make sure the mixture is well mixed but take care not to overmix it. Evenly divide the mixture into the cake tins and level the surfaces with the back of a spoon.
  5. Bake for 35–40 minutes until firm to the touch and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool in the tins for 5 minutes, then turn out onto wire racks and leave to cool completely.
  6. Meanwhile, put the chocolate for the icing in a large heatproof bowl and rest it over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate has melted. Put the blended nut cream and date mixture in a food processor or blender, add the melted chocolate and blend until well mixed.
  7. Put the cake on a plate and spread half of the icing over the top. Put the other cake on top, flat-side down, and spread the remaining icing over it. Decorate with the raspberries and serve.

Gluten-Free Chocolate Cake… with a Rich Dairy-Free Creamy Icing

I have to admit, I adore chocolate! I spent ages perfecting this recipe, because I think it’s important to have a truly divine chocolate cake recipe in your life! The secret to the lightness and moistness of this gluten- and dairy-free chocolate cake is in the method. By using two cake tins, wrapping them in greaseproof paper and baking them for a longer, less heat-intensive time, the flours in the mixture cook through but don’t burn or get too dry on the sides. I hope you love this!

gluten-free, wheat-free, dairy-free, yeast-free, nut-free, seed-free, citrus-free

Cooking time 45 minutes;   serves 10-12

Ingredients:

Cake:

  • 200g dairy-free dark chocolate, with at least 70 per cent cocoa solids
  • 150g dairy-free margarine, plus extra for greasing
  • 180g fruit sugar or xylitol
  • 1 tsp vanilla extract
  • 4 large eggs
  • 80g rice flour
  • 20g gram flour
  • 20g maize flour
  • 2 tsp gluten-free baking powder
  • ½ tsp xanthan gum

Icing:

  • 200g dairy-free dark chocolate, with at least 70 per cent cocoa solids
  • 80g fruit sugar or xylitol
  • 200ml soya cream
  • 1 tbsp cornflour
  1. Preheat the oven to 180°C/350°F/Gas 4. Grease 2 x 22½ x 7½cm baking tins with dairy-free margarine.
  2. Break the chocolate into small pieces and place in a large heatproof bowl. Rest the bowl over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Stir from time to time until the chocolate has melted.
  3. Using a hand-held electric whisk, beat the margarine and xylitol or sugar together in a large mixing bowl until light and fluffy. Gradually beat in the vanilla extract and then the egg yolks, one at a time.
  4. Put the egg whites into a clean bowl and whisk using the clean hand-held electric whisk until they form stiff peaks.
  5. Sift the flours, baking powder and xanthum gum into the bowl containing the margarine, sugar and egg yolk mixture and carefully fold in with a metal spoon. Fold in the whisked egg whites making sure the mixture is thoroughly combined but not stirred too heavily, or the air will be lost.
  6. Spoon the mixture into the prepared tins, dividing evenly, and spread it into the corners with the back of the spoon. Cover the tins with 2 pieces of greaseproof paper, making sure the ends of the paper are tucked under the tins. Bake for 40 minutes until risen and firm to the touch and a skewer inserted in the centre has just a little mixture sticking to it. Remove from the oven, remove the greaseproof paper and discard. Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely.
  7. When the cake layers have cooled, prepare the icing. Melt the chocolate as above. Add the sugar and stir in until thoroughly blended. Meanwhile, heat the soya cream in a small saucepan. Add 1 tbsp water to the cornflour in a small bowl and stir to form a smooth paste. Add the cornflour paste to the soya cream and, using a hand-held electric whisk, whisk the mixture until it has thickened. Pour into the chocolate mixture and stir until thoroughly mixed in.
  8. Take one of the cake layers and spread more than half of the icing onto the side which was on the bottom of the cake tin. Sandwich the two layers together and spread the remaining icing on the top.