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Gluten Free
This deliciously indulgent chocolate cake with blood orange compote will have you drooling. Oh yes! and it's Gluten-Free.
Servings 6
Calories 1007 kcal
Prep Time20 mins
Cook Time20 mins
Total Time40 mins

Ingredients
 

  • 225 g Gluten-Free Flour Mix B, (see below)
  • 1 tsp xanthan gum, level
  • 1 tsp Gluten-Free baking powder, level
  • ½ tsp bicarbonate of soda
  • 50 g cocoa powder
  • 100 g block margarine, softened
  • 250 g dark brown muscovado sugar
  • 3 medium eggs, at room temperature, lightly beaten
  • 1 tsp vanilla extract
  • 1 tsp glycerine
  • 200 ml any milk

For the frosting

  • 225 g bitter (dark) chocolate, chopped
  • 142 ml pot double cream
  • 100 g unsalted butter, softened
  • 115 g icing sugar

Blood Orange Compote

  • 4 blood oranges, peeled and white pith removed
  • 175 g light brown sugar
  • 200 ml water, roughly
  • 1 tsp orange flower water/orange extract

Instructions
 

  • Preheat the oven to 180C gas 4.
  • Grease and line two 20cm Victoria sandwich tins with baking parchment.
  • Sieve the flour, xanthan gum, baking powder, bicarbonate of soda and cocoa powder together.
  • In a deep bowl, cream the margarine and the sugar together until light and fluffy.
  • Gradually beat in the eggs, vanilla and glycerine.
  • Fold tablespoonful's of the flour mixture into the butter and egg mix, alternately with the milk, until the batter is evenly combi
  • Divide the mixture between the tins (about 450g in each) and level the surface.
  • Bake on the same shelf in the centre of the oven for about 25 minutes until a skewer inserted comes out clean. Leave to cool in the tins for 10 minutes and then turn out onto a rack.

Make the frosting

  • Melt the chocolate in a bowl with the cream: in a microwave, or set over a pan of just simmering water.
  • Remove the bowl and stir very gently until smooth.
  • Allow to cool to room temperature.
  • Cream the softened butter with the icing sugar and then whisk this into the chocolate mixture until you have the thickness of soft butter, ready to fill and cover the cake.
  • Put one sponge (top side down) onto a plate, spread with some of the frosting, leave a generous amount for the top.
  • Sandwich with the second sponge, and spread the rest of the frosting over the top and sides, decorate.
  • Chill well and then remove from the fridge 15 minutes before eating, to warm slightly.
  • Decorate with swirls of buttercream and peeled blood orange slices and serve with the compote.

For The Blood Orange Compote

  • Place the sugar and water into a saucepan and dissolve and bring to a boil.
  • Boil until thick, well reduced and syrupy, then cool.
  • Chop the oranges into ½cm pieces with a sharp knife (a blunt knife will crush the oranges too much)
  • Stir into the cooled thick syrup, add the extract/water and mix well.
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Notes

Gluten-free Flour Mix B
I use three Gluten-Free Flour Mixes simply because different combinations of flour work better for different recipes. I’ve found Gluten-Free Flour Mixes A and B work well for biscuits and cakes, while the Gluten-Free Bread Mix contains soy flour, which I think helps in most of the recipes with yeast.
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Nutrition Facts
Squidgy Blood Orange Chocolate Cake
Amount per Serving
Calories
1007
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
28
g
175
%
Trans Fat
 
1
g
Cholesterol
 
155
mg
52
%
Sodium
 
357
mg
16
%
Potassium
 
753
mg
22
%
Carbohydrates
 
125
g
42
%
Fiber
 
9
g
38
%
Sugar
 
107
g
119
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Cakes, Chocolate
Cuisine ITV This Morning
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