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Recipes > Cake recipes > Chocolate Cake

Chocolate Cake

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Credit goes to Healthy Food Guide Magazine for this one (they have several GF recipes in every issue).
This recipe is definitely not the simplest recipe Ive followed, but it was the recipe used for the best cake that Ive made thus far. My comments in italics

1 cup dates, chopped
1 cup boiling water
½ tsp baking soda make sure its GF!
1 cup low-fat unsweetened yoghurt
150g dark (70 percent) chocolate, melted
½ cup cocoa
¾ cup (70g) ground almonds
1 cup rice I have also used GF cake flour
½ tsp salt
1 tsp vanilla
5 eggs, separated
1 cup sugar

Preheat oven to 170° C
Lightly oil a 26cm springform tin
Place dates, water and baking soda in a microwave-proof bowl and microwave on high for 3 minutes or until soft. Cover to avoid splattering! Allow to cool, then puree to a smooth paste.

In a large bowl, place date puree, yoghurt, chocolate, cocoa, ground almonds, rice flour, salt, vanilla and egg yolks. Mix to a smooth batter.

In a separate bowl, beat egg whites to a soft foam. Keep beating while adding sugar. Beat until whites are stiff and glossy. Fold into batter until just combined.

Pour mixture into cake tin. Bake for 55-60 mins or until inserted skewer comes out clean. I suggest at least a visual inspection after 50 mins as mine cooked a little faster Leave in the tin for 5 mins before removing.

½ Cup icing sugar
2 tablespoons cocoa
1 teaspoon vanilla
boiling water to mix

Sift icing sugar and cocoa into a bowl. Add vanilla and enough boiling water to mix to a spreadable consistency. To achieve a smooth finish when icing a cake, use a HOT knife to spread by dipping it in hot water regularly. A tiny bit of water on the knife can help but too much will make things worse

Serves 12

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This is a fantastic cake recipe with a stunning result! As they say, good things take time (its not a simple recipe)

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