Whilst I sit on my proverbial laurels watching the world go by, I’ve been keeping up to date with all the blogs I follow in my reader. One special blog I follow is called tassybakes.com and this lovely recipe was posted about six days ago. It’s a gluten free chocolate and almond cake and is one I’ve wanted to make and eat for a long, long time! Can I just say that it is so moist and delicious and fudgy that I’ll never go past it again for a show stopper chocolate cake. I followed her recipe to the letter but changed out the olive oil for rice bran oil and my cooking time varied quite a bit but that’s what giving things a go is all about isn’t it?
175 ml boiling water
2 tspn instant coffee granules
80 gm cocoa powder ( I used Plaistowes premium Dutch processed by Nestle)
225 gm ground almonds
1 tspn bicarbonate of soda
1 tspn salt
300gm golden caster sugar
225 ml olive oil
Preheat your oven to 180 degrees Celsius and grease and line the base of a 20 cm cake tin. Grease the base paper again.
Sift the almonds, bicarbonate of soda and salt in a bowl.
Mix together the cocoa, coffee and boiling water in a jug and set aside to cool slightly.
In a large mixing bowl, whisk the eggs, oil and sugar until pale and thick.
Add the cocoa mix and continue whisking until you have a fairly liquid cake batter with no streaks.
Add the almond mixture down the side of the bowl and fold in gently.
( Confession here, I accidentally dumped it in the middle and gave it a brisk whisk before I realised what I’d done and stopped. Didn’t make an ounce of a difference to the end result thankfully! 😂😂😂)
Pour into the prepared tin and bake for 40-50 minutes OR until a skewer comes out with only a few moist crumbs attached.
Now my cake took roughly 85 minutes in the fan forced oven at 170 degrees and I covered it with a loose sheet of aluminium foil halfway through as I tested it at 50 minutes and no way was it anywhere near cooked. Always go by the skewer method or if the cake springs back when pressed gently in centre.
When the cake is cooked, leave in the tin for 5 minutes then remove and cool on a wire rack.
This cake is the easiest fudge like chocolate cake I’ve ever made and I have tassybakes.com to thank. It was originally served with a chocolate ganache topping which would be divine for a special occasion but I didn’t go down that path this time. Go visit her blog. It’s a beauty!
Here’s a couple of pictures of how I served it but it was also just dandy sans any additions with my cuppa 😋
With a light dusting of icing sugar.
With a healthy serve of coffee gelato 😋😋😋😋😋