Free From Hot Chocolate Cake

by

Cooking time 30-35 minutes

Equipment Three 20cm/8” round loose bottom cake tins

Temperature 190°C, Fan 170°C, 375°F, Gas 5

Free from Gluten, Soya, Wheat, Nuts. Vegetarian. When following the suggested ingredient swaps, this recipe can be free from egg and/or dairy and suitable for vegans.

What You’ll Need:

Cake

  • 300g FREEE Self Raising Flour
  • 300g caster sugar
  • 300g butter (or vegan butter)
  • 4 eggs (or 4tbsp FREEE Chickpea Flour + 8tbsp water)
  • 50g cocoa
  • 175ml milk (or vegan milk)
  • 2 tsp vanilla extract

Filling

  • 250g butter (or vegan butter)
  • 300g icing sugar

Topping

  • 200g double cream (or vegan cream)
  • 200g milk chocolate (or dairy free chocolate)
  • 25g mini marshmallows (or vegan marshmallows)
  • cocoa for dusting

What To Do:

Cake

  • Line three 20cm/8″ round baking tins with parchment and pre-heat the oven.
  • Sieve the flour into a small bowl and set it aside.
  • Put the butter and caster sugar into a large bowl and beat together until light and fluffy.
  • Add two eggs to the bowl (or all of the chickpea + water) and beat well.
  • Sieve the cocoa into the bowl and stir to combine.
  • Add the remaining eggs, beating them in one at a time.
  • Beat in half the prepared flour followed by the milk and vanilla.
  • Stir in the remaining flour.
  • Divide the mixture between the prepared cake tins and smooth the top.
  • Bake for 30-35 minutes.

Filling

  • Put the butter into a bowl and beat it until it is light and fluffy.
  • Sieve the icing sugar into the bowl and beat to combine.
  • Divide the mixture between the top of two cold cakes and spread it out evenly. Place one cake on top of the other.
  • Place the third sponge on top.

Topping

  • Put the cream into a saucepan over medium heat. When it is almost boiling, remove from the pan from the heat and stir in the chocolate.
  • Allow the topping to cool stirring until it thickens slightly.
  • Spread the topping over the top and sides of the cake.
  • Scatter marshmallows over the cake.
  • Sieve a little cocoa over the top to finish.

In time for Allergy Awareness Week (23rd – 29th April) FREEE by Doves Farm have shared four of their favourite recipes for free from cakes and bakes.

www.freee-foods.co.uk

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