Cupful of Sprinkles

When I was a kid, I pretty much lived off biscuits. There was really nothing better than dunking a biscuit or cookie into a glass of warm, milky tea, or a cup of warm milk. I never liked the taste of tea but would always ask for one, purely for dunking purposes. I would know exactly how long to dunk in order to get the perfect moist cookie, without it going too soggy. This all sounds a little weird I know, but for me, I was in snacking heaven.

As I’ve got older, I seemed to have stopped eating shop-bought cookies. Instead opting for treats that I’ve baked myself, but I’ve never really been one to make biscuits. They were the one thing that I could just never get right. No matter how hard I tried, I just failed, pretty much every time. But not so long ago something amazing happened. I baked a batch of chocolate chip cookies, and to my surprise they came out perfectly! Super crunchy, with a soft gooey centre and loaded with chunks of chocolate. They were absolutely delicious. From then on, I became a bit of cookie addict. I spent about a week making biscuits, using different ingredients and flavours, and baked what seemed like a million cookie experiments. Although, I have to say, I didn’t get a lot of complaints!

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If you know anything about me, then you know that I haven’t found this whole gluten free living easy so far. I’ve had a fair amount of rants in my gluten free diary, and have found it hard to enjoy some of my once favourite treats. Have you ever tried a gluten free cake? All I can say is, not nice. They’re often dry, chalky, tasteless, and all in all just the wrong kind of weird. This is one thing that I hate, and am determined to change. Just because it’s free from gluten, doesn’t mean that it should be free from any taste.

For Mother’s Day, one thing that I really wanted to make my mum was a mini afternoon tea. A little celebration at home is our normal tradition. The cakes come out, scones, and we go through our fair share of fresh cream and jam. A little indulgence every once in a while doesn’t hurt, and this is a very special occasion. One thing that we always have is cake. And one of my favourite things to bake for Mother’s Day is a light, delicious Victoria sponge, piled with fresh cream, and a little strawberry jam. All finished off with a light dusting of icing sugar. Add a few finger sandwiches and a cup of tea on the side, and we’re all in heaven.

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A lot of gluten free cakes are dry and crumbly and you can normally always tell that they’re free from something. But not this cake… This cake is a moist, rich chocolate sponge made with melted chocolate. The melted chocolate in the batter helps to keep to create the softest sponge and prevents any drying once cooked. This deliciously chocolate cake is then topped off with traditional creamy chocolate buttercream and – optional – chocolate sprinkles. I know, the ultimate chocolate fix for anyone, whether your gluten free or not!

One of the things I love the most about this cake is that it contradicts all the claims that gluten free or any free from bake is hard to make or not very tasty. The (VERY tasty) recipe couldn’t be easier to follow. And uses exactly the same method as you’d use for ‘regular’ baking: Throw all the ingredients in a bowl and mix until combined and creamy and put in the oven. Make sure that it’s cooked through, but not over cooked, and then slather with a good layer of homemade frosting. Adding a few chocolate sprinkles for an extra dose of chocolate goodness. See, sooo simple!

The most important thing is to make sure that you use good quality ingredients. Especially when it comes to things like the chocolate and gluten free flour. You might take a few tries until you found your perfect brand, but don’t be discouraged by a couple set-backs! It took me for what seemed like forever to find my favourite flour – my personal go-to’s are M&S or Doves Kitchen. And, if you’re not gluten free, then just substitute the flour for regular flour and you’ll get the same delicious results.

Bursting with flavour, this is the perfect bake to make when you need something quick, easy and simply scrumptious! I’m not much of a chocolate lover, but I always go in for a second slice of cake!

Rosie x

Gluten Free Chocolate Tray Bake

Delicious, moist and perfectly chocolatey. You'd never guess that this chocolate cake was gluten free. Full of flavour, it's so fun to make and definitely kid friendly!

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Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings 10 People

Ingredients

  

Chocolate Cake

• 150 grams Self Raising Flour Gluten Free if necessary
• 150 grams Dark Muscavado Sugar
• 175 grams Butter Softened, at room temperature
• 3 Eggs At room temperature
• 25 grams Cocoa Powder
• 50 grams Milk Chocolate Melted
• 1 Tea Spoon Baking Powder Gluten Free
• 1 Table Spoon Milk

Chocolate Buttercream

• 85 grams Unsalted Butter Softened, at room temperature
• 170 grams Icing Sugar
• 2 Tea Spoons Milk
• 2 Table Spoons Cocoa Powder

Instructions

 

• Preheat the oven to Fan 170* / 190*C / 375*F / Gas Mark 5
• Grease and line a 19 cm / 7.5 inch square baking tray
• Place all the chocolate cake ingredients into a bowl, and whisk until fully combined
• Transfer the mixture to your pre-lined baking tray and place in the centre of the oven for 20-25 minutes. It's cooked when the top springs back when gently pressed, or a knife inserted into the centre comes out clean. If the cake's still not cooked put back in the oven, checking every 2-3 ingredients.
• Remove from the oven and allow it to sit in the tin for 5 minutes, before turning it out on a wire wrack, and leaving it to cool
• Whilst waiting for the cake to cool, you can start making your icing
• Add the unsalted butter to the mixer, and beat until soft
• Add half of the icing sugar, along with the milk and cocoa powder, and blend together
• Add the other half of the icing sugar, and blend until fully combined
• Once the cake is cooled, trim the edges and the top in order to even it out
• Using a butter knife, spread the buttercream over the top of the cake until fully covered. Add a few sprinkles, and you're ready to celebrate!

Notes

I have also made this cake using regular self raising flour, use the exact same amount as Gluten Free flour.