This deliciously indulgent chocolate cake with blood orange compote will have you drooling. Oh yes! and its Gluten Free.
- 225g gluten-free flour mix B, see below
- 1 level tsp xanthan gum
- 1 level tsp gluten-free baking powder
- ½ tsp bicarbonate of soda
- 50g cocoa powder
- 100g block margarine, softened
- 250g dark brown muscovado sugar
- 3 medium eggs at room temp, lightly beaten
- 1tsp vanilla extract
- 1tsp glycerine
- 200ml any milk
- For the frosting
- 225g bitter (dark) chocolate, chopped
- 142ml pot double cream
- 100g unsalted butter, softened
- 115g icing sugar
- Blood Orange Compote
- 4 blood oranges, peeled and white pith removed
- 175g light brown sugar
- 200mls water, roughly
- 1 tsp orange flower water/orange extract
- Preheat the oven to 180°C gas 4.
- Grease and line two 20cm Victoria sandwich tins with baking parchment.
- Sieve the flour, xanthan gum, baking powder, bicarbonate of soda and cocoa powder together.
- In a deep bowl, cream the margarine and the sugar together until light and fluffy.
- Gradually beat in the eggs, vanilla and the glycerine.
- Fold tablespoonful’s of the flour mixture into the butter and egg mix, alternately with the milk, until the batter is evenly combined.
- Divide the mixture between the tins (about 450g in each) and level the surface.
- Bake on the same shelf in the centre of the oven for about 25 minutes until a skewer inserted comes out clean. Leave to cool in the tins for 10 minutes and then turn out onto a rack.
- Make the frosting
- Melt the chocolate in a bowl with the cream: in a microwave, or set over a pan of just simmering water.
- Remove the bowl and stir very gently until smooth.
- Allow to cool to room temperature.
- Cream the softened butter with the icing sugar and then whisk this into the chocolate the mixture until you have the thickness of soft butter, ready to fill and cover the cake.
- Put one sponge (top down) onto a plate, spread with some of the frosting, leaving a generous amount for the top.
- Sandwich with the second sponge and spread the rest of the frosting over the top and sides and decorate.
- Chill well and then remove from the fridge 15 minutes before eating, to warm slightly.
- Decorate with swirls of buttercream and peeled blood orange slices and serve with the compote.
For The Blood Orange Compote
- Place the sugar and water in to a saucepan and dissolve and bring to the boil.
- Boil until well thick, well reduced and syrupy, then cool.
- Chop the oranges into ½cm pieces with a sharp knife (a blunt knife with crush the oranges too much)
- Stir into the cooled thick syrup then add the extract/water and mix well.
Gluten Free Flour Mix B
- Makes 500g
- 150g very fine cornmeal (maize) or chestnut flour
- 250g brown rice flour
- 100g cornflour
Mix all the flours together very thoroughly or put into a food processor and pulse until mixed, if yours has a large enough capacity. Store in an airtight container.