Baking Recipes/ Chocolate Recipes/ Dessert Recipes/ Home

Chocolate Cake | Indulgent and Gluten Free |

Decadent Chocolate Cake

This Chocolate Cake recipe is really easy to make. For chocolate lovers it is seriously dark and decadent and totally divine. The recipe was given to be by an Australian friend who is the best dessert chef I have ever met.  I have used dark cocoa but if you would like it a little lighter substitute cocoa with drinking chocolate. Either way the result will thrill family and friends.

If you like this try her Carrot Cake | Simple, Easy and Delicious | or even her Blueberry Muffins | Easy and oh so good |

Chocolate Cake

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Marc Spendlove-Kruger Serves: 10
Prep Time: 15 minutes Cooking Time: 35 minutes

This Chocolate Cake recipe is really easy to make. For chocolate lovers it is seriously dark and decadent and totally divine. If you don't want to go gluten free - normal ingredients work too!


  • Chocolate Cake
  • 2 C (500 ml) castor sugar
  • 1 ¾ C (440 ml) gluten free flour
  • ¾ C (180 ml) cocoa
  • 2 tsp (10 ml) gluten free baking powder
  • 1 ½ tsp (7,5 ml) gluten free bicarbonate of soda
  • 2 extra large eggs
  • 1 C (250 ml) milk
  • 125 ml sunflower oil
  • 2 tsp (10 ml) vanilla essence
  • 1 C (250 ml) boiling water
  • Chocolate Buttercream Icing
  • 200 g soft butter
  • 2 C (500ml) icing sugar
  • ½ C (125 ml) cocoa
  • 100 g blueberries to decorate



Chocolate Cake


Preheat oven to 180 °C.


Grease and line two 20 cm cake tins with baking paper.


Sift the dry ingredients together in a large bowl and make a well in the center.


Mix the eggs, milk, oil and vanilla together and pour into the well. Mix together until just combined. Add the boiling water and stir well to combine.


Pour into the prepared baking tins and bake for about 30 minutes, or until a skewer inserted in the middle comes out clean. Cool for 10 minutes and then turn out onto a cooling rack to cool completely.


Chocolate Buttercream Icing


Beat the butter until creamy.


Sift the icing sugar and cocoa together.


Add the cocoa and icing sugar mix to the butter about a third at a time. Beat well, adding a little boiling water as necessary to create a smooth spreadable consistency.


Sandwich the two cakes together with a layer of buttercream icing, then add a generous layer to the top of the cake. Scatter the top of the cake with blueberries (or your choice of seasonal fruit).


Add any seasonal fruit to finish off the cake - strawberries work really well

This cake is beyond moist. You could leave out it on the counter for several days and it would still be luscious. There are few things more comforting in this world than good old chocolate cake. It is, in fact, one of my most favourite things to eat. The classic combo is truly the best.

Wine Matching

If serving Chocolate Cake for Afternoon Tea, why not indulge a little. Chocolate Cake screams for bubbles. We served a Villebois Cremant de Loire Brut. Think lemons, think cream, think tiny little bubbles – think fabulous!!! It’s all there. Available from Naked Wines.


You Might Also Like

No Comments

Leave a Reply