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Gluten Free Chocolate Devil's Food Cake Recipe

Home > Everywhere > Chocolate | Gluten Free | Recipes
by Rebecca A. Kerr (subscribe)
I am a 28yo freelance writer/photographer living in Perth, Western Australia. Check out my blog: introgeek.wordpress.com
Published December 23rd 2012
Want to treat yourself to a delicious and evil cake?
Whenever someone sees the picture below, I am immediately asked "Can I have the recipe?" Well, yes you can. Just be aware I have called it Devil's Food for a reason - just because it is gluten free, it does not mean that it won't go straight to your thighs once you have eaten it.

So, here goes.

Don't forget to tell me what you think.

Gluten Free Choc Devil Food Cake
Can't you just taste the evil?


Choc Devil Cake
(GF)

250g margarine
250g GF milk chocolate chopped
2 tablespoons instant coffee
185mL hot water
150g GF SR flour (I like to use Orgran Flours)
150g GF plain flour
teaspoon bicarb soda
500g caster sugar
4 eggs, lightly beaten
2 tablespoons extra virgin olive oil
125mL milk

1. Preheat the oven to 160OC. Grease a deep 22cm cake tin and line with baking paper.
2. In a saucepan put butter, chocolate, coffee and water. Stir over a low heat until smooth. Remove from the heat and leave until needed.
3. Sift the flours, bicarb soda and cocoa in a large bowl, then mix in the sugar.
4. In a separate bowl add eggs, oil and milk, mixing well until combined. Make a well in the dry ingredients and add the egg mixture. Whisk together.
5. Gradually add the chocolate mixture, whisking well after each addition.
6. Pour the mix into the prepared tin and bake for 75-95 minutes (depending on your oven). Test with skewer in the centre. The cake should be still a little moist in the centre, just not wet and runny (try not to over-cook - it should not be dry).
7. When ready, take it out of the oven and let cool in the tin. When cold to touch, remove from the tin and store until required. You can store the slice in an air-tight container in the cupboard for up to a week or in the freezer for three months.

Cooking tips:

Do not be impatient in step 2. Stir over a LOW heat only. Any higher may cause the chocolate and butter to not blend and mixture becomes lumpy.

Be careful - The final mixture in step 6 will be quite runny and wet. So if using a spring-form pan, it may leak, so move to the oven quickly.

*note: you can turn this cake into a slice by baking in a large square/rectangular pan. Once cooked, slice into desired sizes.
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Why? Chocolate!
Where: Kitchen
Cost: The cost of ingrediants
Your Comment
That looks delicious
by Oxford Explorer (score: 2|655) 2117 days ago
I like your caption :)
by Ms. Samantha (score: 2|362) 2116 days ago
I can understand why everyone asks for the recipe.
by Bryony Harrison (score: 4|12048) 2111 days ago
Cocoa is not listed in the ingredients, how much do you need
by tammy (score: 0|2) 511 days ago
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