I’ve been wanting to get this delicious, gluten free chocolate sponge cake recipe on my blog for some time. It’s one of my favourite cakes. It’s quick and easy to make, so ideal if you’re new to baking or you want to whip up a fab cake in a hurry.
This soft chocolate sponge cake is complimented wonderfully with the most irresistible chocolate buttercream, which is based on a Nigella Lawson recipe. I love this classic chocolate sponge cake and hope you do too!
Ingredients
For the chocolate sponge
175g (6oz) gluten free self-raising flour, sifted (add ¼ teaspoon of xanthan gum if the flour doesn’t already contain this or guar gum)
50g (2oz) good quality *cocoa powder, sifted
225g (8oz) softened butter (I used full fat Lurpak spreadable)
225g (8oz) caster sugar
1 teaspoon *vanilla extract
4 large eggs, room temp
For the chocolate buttercream
110g (4oz) *dark chocolate, minimum 70% cocoa solids
150g (5oz) unsalted butter, softened
175g (6oz) icing sugar, sifted
1 dessertspoon *vanilla extract
Method
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Grease and line 2 x 20cm (8in) round sandwich tins.
Add all the ingredients for the chocolate sponge cake to a large mixing bowl.
Using an electric, hand or stand mixer whisk for a few minutes until the mixture becomes smooth and creamy and paler in colour than when you started mixing.
Divide the mixture evenly between the prepared tins and smooth out with a palette knife or the back of a spoon.
Bake for 25 minutes or until the cakes are well risen and when gently pressed in the centre, they feel firm but springy.
Remove the cakes from the oven. After about 10 minutes remove them from the tins and transfer upside down onto a cooling rack to cool completely.
To make the buttercream; slowly melt the chocolate in a heatproof dish over a pan of simmering water.
In a large mixing bowl whisk/beat the softened butter for a moment or two, then slowly add the sifted icing sugar, stirring after each addition. Once all the icing sugar has been added whisk/beat for a few minutes until the buttercream becomes light in colour.
Add the vanilla extract and melted chocolate.
Whisk/beat again until it’s nice and smooth. Stop the moment you’re happy with it.
To assemble the cake; peel the baking paper from the cakes and place one layer baked side down onto the serving plate you wish to use. Spoon half the buttercream onto the top and spread out.
Pop the second layer on top. I tend to go baked side up, but if you want a super flat surface then place baked side down.
Spread the remaining buttercream over the top and even it out with a palette knife.
Enjoy a nice slice with a cuppa!
Recipe note:
This yummy chocolate sponge cake is best stored in a cool place and enjoyed within 2-3 days.
Thanks for checking out this gluten free chocolate sponge recipe. I do hope you give it a whirl! Don’t forget to give me a shout if you have any questions.
For now,
Liz x
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.
