Chocolate Raspberry Cake {gluten-free}

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

My house is calm and silent. My toddler has slept in his own bed for the full night through in weeks and my husband’s alarm hasn’t yet shrieked for him to get up and get dressed. If my husband is still in bed no doubt the dog is snuggled up next to him, both as unwilling to start the day as the other. The cats have been fed, one of which is curled comfortably around this laptop, her belly in the air for attention and the other is still eating his breakfast. Yet I am awake, googling recipes and writing. Despite my eye constantly twitching from excessive exhaustion, my whole body feeling so big and heavy all it wants to do is sink within our brand new duvet cover and hug my pregnancy pillow close to me, I am up and awake. Why? Welcome to the third trimester of pregnancy.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

I remember first time round people saying that the reason you can’t sleep in this final stage of pregnancy is nature’s way of getting you ready for all the sleepless nights ahead. I don’t need getting ready though, I’ve been having those for a couple of years already and I know the drill. What I need now is a head start on sleep to get ready for my return to night feeds but someone else has other ideas. This little baby I’m carrying is super active and wakes me up all night through twisting and squirming, except when I need to turn over which practically requires the assistance of a fork-lift truck or I need the loo for the twentieth time or my mouth is desert dry and can only be appeased by a gallon of water. Couple these restless nights with a day of full-time commitment to an extremely bouncy, chatty, effervescent and hungry toddler in potty-training then it’s safe to say my head is in a scramble and my body is like a lead balloon with the shape to match. How I long for the days of my first pregnancy when afternoons were given over to the Food Network and lazy naps on the sofa with a mountain of chocolate by my side.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

In fact the only thing that hasn’t changed is the mountain of chocolate. It’s fuel to me at the moment. Luke asked if we wanted to do anything for Valentine’s Day this year and I scoffed at the thought of going out. Meals out are not fun at this stage. I can’t eat a lot and feel very uncomfortable sitting at a table for any length of time. Plus all I really want to eat is the pudding so the rest of the meal is somewhat wasted. The cinema also puts me off, I’m not sure I could be in those skinny seats for a great length of time in front of an Oscar bait film. I’d rather watch something that didn’t make me think or cry at the moment. Also they finish way past my bedtime.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

So we’re celebrating Valentine’s this year with Netflix and Chocolate Raspberry Cake and I couldn’t be more happy. In fact, I don’t know why I’m blaming any of this lethargy on the pregnancy, really Netflix and chocolate cake are my go-to way to have a kicking time babies or no babies.

This Chocolate Raspberry Cake epitomises my favourite way of baking and eating cake. Simple and no-fuss. The gluten-free chocolate cake itself is one of my favourites that I return to time and time again. It’s moist and tangy from the buttermilk but incredibly chocolately thanks to cocoa powder and melted 70% dark chocolate.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

If you haven’t made swiss meringue buttercream before then I urge you to splash out on the extra time it takes. It sounds complicated as there are a couple of extra steps involved compared to a buttercream made with just icing sugar and butter but if you’re a regular reader or a customer of my cake stall then you’ll be aware that swiss meringue buttercream is my cake covering of choice. It’s not too sweet, incredibly buttery and is so easy to work with. If pureeing the fresh raspberries seems a little too much effort on top of making the buttercream then you can always use raspberry powder which also gives a lovely zingy flavour and colour to your buttercream but I thought fresh raspberries suited the celebration of Valentine’s Day.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

The piped roses on the top of the cake are a cinch I promise and if you are just making this cake for you and your Valentine now is the perfect time to practice as they two of you won’t care. All you need is a Wilton 1M nozzle, a piping bag and five extra minutes. Hold your piping bag straight up above the cake without angling it at all then squeeze the buttercream out in a circular motion starting from the centre. You want the swirls to be slightly on top of each other so they are nice and tight. However, they don’t have to be neat or perfect buttercream roses by any stretch as once they are all piped onto the cake then the effect is lovely no matter what your piping skills are like. If one rose goes wrong, just pipe another on top to cover it or use a palette knife to carefully lift it off the top of the cake and start again. Actually this is a much quicker cake to decorate than covering the whole affair in a smooth buttercream icing as you’re not faffing for ages getting the corners perfect.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

So I may be tired, over-emotional, maybe a little complainy, definitely huge and always hungry but at least I have a big hefty Chocolate Raspberry Cake to devour this Valentine’s with my partner-in-crime.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

Print Recipe
Chocolate Raspberry Cake {gluten-free}
This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.
This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.
Course cake
Cuisine British
Keyword cake
Prep Time 1.5 hours
Cook Time 35 minutes
Servings
12-14 people
Ingredients
  • 125 g dark chocolate
  • 150 g white rice flour
  • 60 g oat flour
  • 20 g tapioca flour
  • 90 g cocoa powder
  • 2 teaspoons espresso powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 400 g buttermilk
  • 160 g caster sugar
  • 160 g soft light brown sugar
  • 170 ml olive oil
  • 3 eggs
  • 1 teaspoon vanilla extract
Raspberry Swiss Meringue Buttercream
  • 210 g egg whites around 7
  • 350 g caster sugar
  • 425 g unsalted butter at room temperature, cubed
  • ¼ teaspoon of salt
  • 1 teaspoon vanilla extract
  • 300 g raspberries
Course cake
Cuisine British
Keyword cake
Prep Time 1.5 hours
Cook Time 35 minutes
Servings
12-14 people
Ingredients
  • 125 g dark chocolate
  • 150 g white rice flour
  • 60 g oat flour
  • 20 g tapioca flour
  • 90 g cocoa powder
  • 2 teaspoons espresso powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 400 g buttermilk
  • 160 g caster sugar
  • 160 g soft light brown sugar
  • 170 ml olive oil
  • 3 eggs
  • 1 teaspoon vanilla extract
Raspberry Swiss Meringue Buttercream
  • 210 g egg whites around 7
  • 350 g caster sugar
  • 425 g unsalted butter at room temperature, cubed
  • ¼ teaspoon of salt
  • 1 teaspoon vanilla extract
  • 300 g raspberries
This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.
Instructions
  1. Pre-heat oven to 160°C and line and grease 2 x 8 inch round cake tins.
  2. Melt the chocolate in a bain marie or a bowl set over a saucepan of simmering water, then set aside.
  3. In a large mixing bowl whisk together the flours, cocoa powder, espresso powder, bicarbonate of soda and salt until well mixed.
  4. In a separate bowl mix together the buttermilk, sugars, olive oil, eggs and vanilla then beat into the flour mixture.
  5. Finally mix in the melted chocolate until completely incorporated.
  6. Divide the mixture between the 2 cake tins and bake in the oven for 30-35 minutes until an inserted cocktail stick comes out clean.
  7. Turn out the cakes and cool on wire racks before covering with buttercream.
Raspberry Swiss Meringue Buttercream
  1. Heat the egg whites and caster sugar in a bain marie, or a bowl set over a saucepan of simmering water, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  2. Remove the egg whites and sugar from the heat and pour into a stand mixer with a whisk attachment. Whisk until the meringue forms firm peaks.
  3. Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the buttercream will miraculously become a smooth velvety consistency.
  4. Make the raspberry puree by tipping all the raspberries into a blender and blending on high for a couple of minutes. Press the puree through a sieve to remove the seeds.
  5. Then add the raspberry puree to the buttercream along with the vanilla extract and salt. At first the buttercream will look curdled again but just mix for a couple of minutes until it returns to its smooth state.
Assembly
  1. Spread the buttercream in an even layer over one of the chocolate cakes, then place the second chocolate cake on top.
  2. Smooth out the buttercream squidging from the centre of the cakes with a palette knife to create the naked effect.
  3. Pipe buttercream roses on top of the cake until completely covered.
  4. You can keep the cake in the fridge until needed but do serve the cake at room temperature.

SHOP THE RECIPE

The cake tins I always use are these PME Anodised Aluminium Round Cake Pan 8 x 4-Inch Deep which are wonderful as they have completely straight sides so your layer cakes will be beautifully neat, the anodised aluminium means the heat disperses evenly throughout the cake without cooking the sides too quickly, which some darker cake tins do. The cakes slip out of the tins easily and they come in all the sizes you would need, although typically I use the 8 inch tins.

For checking the temperature of your egg white sugar syrup when making your swiss meringue buttercream don’t be without a Classic SuperFast Thermapen 3 professional food thermometer in grey colour It gives quick and accurate temperature readings meaning you can don’t have to guess at any temperatures when making candy, caramel or fancy buttercreams. I use mine all the time.

The piping tip I used in this recipe is the Wilton Number 1M Carded Open Star Tip which can so many different kinds of piping patterns and is one of the most useful piping tips to have handy.

I find these huge disposable piping bags are the most robust ones you can buy, I do get a huge pack of them as the worst thing is to get ready to ice your cake and discover you don’t have any piping bags left. I use disposable as I bake a lot of cakes and find washing up the re-usable piping bags takes a lot of time and I can never get them totally clean. I use these piping bags for everything from cupcakes to drizzling melted chocolate to piping a straight level of buttercream evenly over a whole layer cake. This 1 Roll of Savoy Disposable Piping Bags – 100 21 Bags by Cn-Ice is an absolutely invaluable piece of kit in my baking.

Some of the links above are affiliate links so if you decide to buy your flour using the link then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Salted Caramel Chocolate Espresso Cake {gluten-free}

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

Raspberry Pistachio Cake {gluten-free}

Raspberry Pistachio Cake sitting on a cake stand on a wooden table

Chocolate Cranberry Clementine Cake {gluten-free}

Chocolate Cranberry Clementine Cake has two layers of gluten-free moist chocolate orange sponge sandwiched with Cranberry Clementine Sauce and generously frosted with chocolate orange buttercream, sugared cranberries and candied clementine slices.

Chocolate Cranberry Clementine Cake {gluten-free}

What do you do with leftover cranberry sauce? This cake is not a bad way to start.

We’re a week before Christmas and I’ve now run out of my Cranberry Clementine Sauce which has meant a dash out to secure the few bags of cranberries left on the supermarket shelves (they are not easy to come by in the UK) and make another batch to stash in the cupboard before the real cooking work begins later this week.

Making more jars of cranberry sauce at this late stage means I will more than likely have loads left over, since some of my family aren’t quite as obsessed about cranberry sauce as me. No matter, as there is so much you can do with the leftovers. Including this Chocolate Cranberry Clementine Cake.

Chocolate Cranberry Clementine Cake {gluten-free}

Not only does this cake help you offload your cranberry sauce but it also is the ideal cake for those (heathens!) that don’t like traditional Christmas cake. Now, to be fair I am a diehard fan of Christmas cake, even the gluten-free supermarket stuff, it’s one of the few cakes that can pass this supermarket test since there’s often not a lot of flour involved in the recipe. However, despite my love for it, Christmas Cake isn’t always on my baking agenda over the festive season. This is mainly because of its similarity to the Christmas Pudding. Both are dark cakes mostly made up of booze and dried fruits so if you’ve already got one on the go then it’s a little overkill to have both, especially when you’re hosting a small family Christmas like we are. Although traditional Christmas Cakes are so beautiful with their stunning white icing. I’m definitely making one next year, overkill be damned.

Chocolate Cranberry Clementine Cake {gluten-free}

So there are these people who don’t like Christmas Cake, but you can bet your bottom dollar they are big fans of chocolate cake. If they are not then really you are going to be bashing your head against a brick wall trying to please them. This cake is a perfect compromise for all the cake lovers in your family. The two layers of moist chocolate sponge are laced with clementine zest, then sandwiched together with Cranberry Clementine Sauce which is tangy and sweet.

Chocolate Cranberry Clementine Cake {gluten-free}

You can make the Cranberry Clementine Sauce specifically for this cake as believe me the sauce does not take long and you’ll be making it anyway to go with your turkey won’t you? Or you could use your own leftover cranberry sauce, homemade or shop bought, warm it up then spike it with clementine (or orange) zest. I suggest warming the cranberry sauce first before you add the zest to let the flavour properly penetrate the sauce. Let cool before you use though.

The whole cake is then generously slathered with the most chocolatey of buttercreams using intense cocoa and melted dark chocolate plus the juice of the two clementines you zested for the sponge. The whole cake has a kind of Terry’s Chocolate Orange vibe going on but a touch more sophisticated.

Chocolate Cranberry Clementine Cake {gluten-free}

To decorate the cake so it’s worthy of the Christmas table it shall adorn then garnish it with sugared cranberries and candied clementines which are a whole lot easier to make than you think. It’s worth putting a little extra effort in for your Christmas cake so do give them a go.

And there you have it, a stunning Chocolate Cranberry Clementine Cake to ring in those festivities.

Chocolate Cranberry Clementine Cake {gluten-free}

Print Recipe
Chocolate Cranberry Clementine Cake {gluten-free}
A wonderfully chocolatey festive alternative to a traditional Christmas cake
Chocolate Cranberry Clementine Cake {gluten-free}
Prep Time 90 minutes
Cook Time 35 minutes
Servings
12-14 people
Ingredients
Cranberry Clementine Cake
  • 125 g dark chocolate
  • 150 g white rice flour
  • 60 g oat flour
  • 20 g tapioca flour
  • 90 g cocoa powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon espresso powder
  • 1 teaspoon salt
  • 400 g buttermilk
  • 160 g caster sugar
  • 160 g soft light brown sugar
  • zest of 2 clementines
  • 170 ml olive oil
  • 3 eggs
  • 1 teaspoon bourbon vanilla extract
  • 200 g Cranberry Clementine Sauce*
Chocolate Buttercream
  • 500 g unsalted butter
  • 500 g icing sugar
  • 90 g cocoa powder
  • 150 g chocolate melted
  • juice of 2 clementines
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
Sugared Cranberries
  • 120 g + 60g caster sugar
  • 120 ml water
  • 125 g fresh cranberries
Candied Clementines
  • 2 clementines
  • 120 g caster sugar
  • 120 ml water
Prep Time 90 minutes
Cook Time 35 minutes
Servings
12-14 people
Ingredients
Cranberry Clementine Cake
  • 125 g dark chocolate
  • 150 g white rice flour
  • 60 g oat flour
  • 20 g tapioca flour
  • 90 g cocoa powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon espresso powder
  • 1 teaspoon salt
  • 400 g buttermilk
  • 160 g caster sugar
  • 160 g soft light brown sugar
  • zest of 2 clementines
  • 170 ml olive oil
  • 3 eggs
  • 1 teaspoon bourbon vanilla extract
  • 200 g Cranberry Clementine Sauce*
Chocolate Buttercream
  • 500 g unsalted butter
  • 500 g icing sugar
  • 90 g cocoa powder
  • 150 g chocolate melted
  • juice of 2 clementines
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
Sugared Cranberries
  • 120 g + 60g caster sugar
  • 120 ml water
  • 125 g fresh cranberries
Candied Clementines
  • 2 clementines
  • 120 g caster sugar
  • 120 ml water
Chocolate Cranberry Clementine Cake {gluten-free}
Instructions
Cranberry Clementine Cake
  1. Pre-heat the oven to 160°C and line and grease 2 x 8 inch round cake tins.
  2. Melt the chocolate in a bain marie then set aside.
  3. In a separate large mixing bowl whisk together the flours, cocoa powder, bicarbonate of soda, coffee and salt and set aside.
  4. In another bowl (or a stand mixer) beat together the buttermilk, the sugars, olive oil, eggs and vanilla then add the flour mixture and beat until combined.
  5. Pour in the melted chocolate and mix in until fully incorporated.
  6. Divide the batter evenly between the two cake tins then place in the oven and bake for 30-35 minutes.
  7. Turn out the cakes and cool on wire racks before filling and decorating.
Chocolate Buttercream
  1. Beat together the butter and sugar for about 10 minutes in a stand mixer until light and fluffy.
  2. Add cocoa, melted chocolate, clementine juice, salt and vanilla extract and beat into the creamed butter and sugar until everything is smooth and evenly combined.
Sugared Cranberries
  1. Pour the 120g of caster sugar into a medium saucepan with the water. Bring to a low boil until the sugar dissolves.
  2. Remove from the heat and allow to cool for 10 minutes.
  3. Pour in the cranberries and stir to coat evenly with the sugar syrup.
  4. Place in the fridge overnight.
  5. The next day remove the cranberries from the syrup with a slotted spoon, pat dry with a kitchen towel then spread out evenly onto a plate.
  6. Sprinkle over the remaining 60g of caster sugar and gently roll the cranberries so they are totally coated with sugar.
  7. Leave to dry for at least an hour before using.
Caramelised Clementine Slices
  1. Pour caster sugar into a medium saucepan with the water. Bring to a low boil until the sugar dissolves.
  2. Cut the clementines into thin slices then submerge into the sugar syrup. Bring the syrup back to a boil then simmer for 5 minutes. Turn the heat off.
  3. Remove the clementine slices from the sugar syrup (reserve the syrup for clementine bellinis on Christmas morning*) with a slotted spoon then place on a baking tray lined with greaseproof paper. Bake for 10 minutes at 150°C. Turn the slices over and bake for a further 10 minutes. Remove from the oven and cool before you use them to decorate.
Assembly
  1. Place one of the sponge layers on a cake board and pipe a circle of buttercream at the very edge of the top of the cake to act like a dam for the cranberry sauce.
  2. Spread the cranberry sauce on top of the sponge, right to the edges of the buttercream dam.
  3. Place the second sponge layer on top and cover the top and the sides of the cake with the buttercream.
  4. Decorate the top of the cake with the sugared cranberries and candied clementines.
Recipe Notes

*If you don’t have any Cranberry Clementine Sauce to hand then improvise using any leftover cranberry sauce, homemade or shop bought, warm up in a small saucepan with the zest of 1 clementine and leave to cool until needed.
*To make Clementine Bellinis all you need is 1 tablespoon of the clementine syrup at the bottom of your champagne glass and top it up with plenty of fizz.

Salted Caramel Chocolate Espresso Cake {gluten-free}

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel. Happy Valentine’s Day!

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

To me, Valentine’s Day is really just an excuse for being a bit fancy. Not just any old flowers will do, it should really be roses. Not just any old bottle of plonk will do, it should really be champagne. If you think a bar of Dairy Milk will suffice, even if Fruit and Nut is your favourite, then you are kidding yourself. Valentine’s Day surely means an assortment of Paul A Young chocolate individually selected. And if there is not a Salted Caramel in there then Valentine’s Day might as well be off.

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

So, if nothing says romantic to you than chocolate cake, then for one you are in fine company, and for two, the chocolate cake really needs to be intimately involved with Salted Caramel to make it Valentine’s Day worthy.

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

When I transitioned my cake stall over to gluten-free then this Salted Caramel Chocolate Espresso Cake was the first to make the transition as it’s an absolute favourite of mine and my customers. It looks beautiful and it really delivers on chocolate flavour with a hint of espresso. If you are not a coffee lover then you can easily leave it out, bar a couple of teaspoons which helps to amplify the chocolate flavour. With both cocoa for richness and 70% melted chocolate folded into the batter, the result is true luxury. Buttermilk gives the sponge a gentle tanginess and using a light olive oil instead of butter makes the cake light and moist.

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

To make the cake gluten-free I swapped plain wheat flour for a combination of oat flour and white rice flour which is a great alternative, especially as oat flour gives the cake a toasted butterscotch flavour that sits so happily here.

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

Swiss Meringue Buttercream is the best way to finish this cake, it smoothes over the sponge like a dream with it’s buttery silky texture and is never too sweet. It is so much easier to whip up than you think and the generous pouring of salted caramel into the finished buttercream amps up the end result to 11 and then some.

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

I recommend treating yourself to a generous slice of Salted Caramel Chocolate Espresso Cake over Valentine’s Day. It’s ideal for lovers, broken hearts and happy friendships. Plus it’s just a little bit more fancy than your regular chocolate cake.

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

Print Recipe
Salted Caramel Chocolate Espresso Cake {gluten-free}
A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.
This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.
Prep Time 1-2 hours
Cook Time 30 minutes
Servings
12 generous servings
Ingredients
  • 125 g 70% dark chocolate
  • 165 g white rice flour
  • 60 g oat flour
  • 90 g cocoa powder
  • 2 tablespoons espresso powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 400 g buttermilk
  • 160 g caster sugar
  • 160 g soft light brown sugar
  • 170 ml light olive oil
  • 3 eggs
  • 1 teaspoon bourbon vanilla extract
Salted Caramel
  • 250 g caster sugar
  • 300 ml double cream
  • 40 g butter
  • 1 teaspoon sea salt I used Fleur de Sel
Salted Caramel Swiss Meringue Buttercream
  • 240 g egg whites around 8
  • 200 g caster sugar
  • 200 g light soft brown sugar
  • 500 g unsalted butter at room temperature, cubed
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ quantity of salted caramel see recipe
Prep Time 1-2 hours
Cook Time 30 minutes
Servings
12 generous servings
Ingredients
  • 125 g 70% dark chocolate
  • 165 g white rice flour
  • 60 g oat flour
  • 90 g cocoa powder
  • 2 tablespoons espresso powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 400 g buttermilk
  • 160 g caster sugar
  • 160 g soft light brown sugar
  • 170 ml light olive oil
  • 3 eggs
  • 1 teaspoon bourbon vanilla extract
Salted Caramel
  • 250 g caster sugar
  • 300 ml double cream
  • 40 g butter
  • 1 teaspoon sea salt I used Fleur de Sel
Salted Caramel Swiss Meringue Buttercream
  • 240 g egg whites around 8
  • 200 g caster sugar
  • 200 g light soft brown sugar
  • 500 g unsalted butter at room temperature, cubed
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ quantity of salted caramel see recipe
This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.
Instructions
  1. Pre-heat oven to 170°C and line and grease 2 x 8 inch round cake tins.
  2. Melt the chocolate in a bain marie then set aside.
  3. In a large mixing bowl whisk together the flours, cocoa powder, espresso powder, bicarbonate of soda and salt until well mixed.
  4. In a separate bowl mix together the buttermilk, sugars, olive oil, eggs and vanilla then beat into the flour mixture.
  5. Finally mix in the melted chocolate until completely incorporated.
  6. Divide the mixture between the 2 cake tins and bake in the oven for 30 minutes.
  7. Turn out the cakes and cool on wire racks before filling with buttercream.
Salted Caramel
  1. To make the Salted Caramel pour the caster sugar into a small saucepan into an even layer and heat on a medium temperature until the sugar melts. Do not touch with a spoon but you can encourage the melting by swirling the saucepan around occasionally if you like.
  2. Once melted, carefully stir in the double cream and butter, the caramel may harden slightly but just keep on stirring the bubbly mixture until the caramel is smooth. Remove from the heat then stir in the salt.
  3. Chill the caramel for a few hours until it has thickened up.
  4. Use half of the cold caramel in the buttercream, reserving the rest for drizzling over the cake.
Salted Caramel Swiss Meringue Buttercream
  1. To make the Salted Caramel Swiss Meringue Buttercream
  2. Heat the egg whites, caster sugar and light soft brown sugar in a bain marie, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  3. Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms firm peaks.
  4. Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the buttercream will miraculously become a smooth velvety consistency.
  5. Add the salt, vanilla extract and half of the chilled salted caramel. Mix until thoroughly combined.
Assembly
  1. Spread the buttercream over one of the chocolate cakes, then place the second chocolate cake on top. Cover the cakes with a thin layer of buttercream as a crumb coat. This will ensure the first layer of buttercream catches all the loose crumbs of the cake. Place the cake in the fridge for an hour for the crumb coat to firm up.
  2. Once the crumb coat is firm then cover the cake with the rest of the buttercream. Place back in the fridge for an hour for the second coat of buttercream to firm up which will help form a solid base for the caramel drizzle.
  3. Warm up the reserved caramel in a saucepan for about 30-60 seconds until it is just at pouring consistency.
  4. Pour the caramel all over the top of the cake, starting at the centre and working out, encouraging some of the caramel to drip over the side.
  5. Serve the cake at room temperature.

Favourite Gluten-Free Cakes

I sell my cakes at local farmers’ markets in London but lucky for those who don’t live nearby I also love sharing the recipes for all the cakes I sell and if you want to receive more of my cake stall recipes then I have a FREE mini e-book of the top 3 Favourite Gluten-Free Cakes which are on my stall including Fig, Almond and Salted Honey Cake, Peanut Butter and Jelly Cupcakes and Minted Brownies. The recipes are really special to me and if you want a copy of them then just click the button below!

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Decadent Chocolate Hazelnut Cake {gluten-free}

This Decadent Chocolate Hazelnut Cake is beautifully moist, rich with extra chocolate and hazelnuts and completely grain-free.

Decadent Chocolate Hazelnut Cake on a plate

I was so proud on how kind I’ve been to my body lately by totally removing gluten from my life which I had been completely failing to do since Cole was born nearly a year ago (eek!), so I thought it was cause to celebrate with a totally delicious, decadently rich Chocolate Hazelnut Cake which is both gluten and grain-free. However, it is sugar-full so let’s not pretend I’m being some sort of a martyr here.

Decadent Chocolate Hazelnut Cake on a plate

I’m trying to develop more gluten-free recipes for my cake stall at the moment as since that is where my heart lies it seems only natural to explore that baking arena.

There are only a handful of gluten-free bakes on this site as up until now I couldn’t really see the point. I don’t eat foods containing gluten on a daily basis but if I’m treating myself and am prepared to reap the consequences then I usually wouldn’t mind helping myself to a cheeky slice of wheat led banana bread or shortbread or maybe a scone or a bit of cheesecake. Ooh, how about a huge great slice of victoria sponge with jam and fresh cream and…evidently I could go on.

Decadent Chocolate Hazelnut Cake on a plate

At the moment though I really want to see what cutting out gluten for the long term can do for me and how far I can take it. I’m feeling the best I’ve done since giving birth, my back problems, foot problems and general tiredness are at bay for now, I have even been attempting to get back into running and so living a gluten-free life will hopefully contribute to my well-being.

This Chocolate Hazelnut Cake is amazing and is a perfect weekend treat if you’re following a gluten-free existence or not. It is pretty much just chocolate and ground hazelnuts with just a touch of espresso to lift all that chocolate and nuts so it is luxurious and satisfying. If you don’t mind separating the eggs and whisking the whites to fold in at the end then it is a very simple batter to put together as well.

However I do like to soak the sponge, whilst warm, with a chocolate syrup. It isn’t wholly necessary but does add another layer of chocolatiness and added succulence to the crumb. A third layer of chocolatiness is then spooned on top in the form of a glossy and decadent chocolate glaze. If you can resist not helping yourself to the majority chocolate glaze with a large dessert spoon before it’s put on the cake then more power to you.

Decadent Chocolate Hazelnut Cake on a plate with a slice cut

The final piece to the puzzle is the salted hazelnut praline scattered over the top of the cake. I can’t resist the crunch a good salty praline gives to the main event and can often be found throwing it hither and thither over most of my cakes at the stall. My cakes don’t tend to cater too well for nut allergists I’m afraid.

This cake doesn’t really need to be tagged with the Gluten-Free moniker as it should stand on its own without being solely classified in the ‘special diets’ category but for the sake of hoping as many people enjoy it as possible then I am proud to call it my celebratory Decadent Gluten-Free Chocolate Hazelnut Cake. It’s pretty darn anygood.

A slice of Decadent Chocolate Hazelnut Cake {gluten-free}

Oh, and for the sake of trying stuff out I can also confirm that if you take a slice, warm it up for a few seconds in the microwave then drizzle some single cream over the top then that’s also an acceptable way to serve it.

Print Recipe
Decadent Chocolate Hazelnut Cake {gluten-free}
This Decadent Chocolate Hazelnut Cake is beautifully moist, rich with extra chocolate and hazelnuts and completely grain-free.
Decadent Chocolate Hazelnut Cake {gluten-free}
Course cake
Cuisine British
Keyword cake
Prep Time 1 hour
Cook Time 50 minutes
Servings
12-14 people
Ingredients
For the cake
  • 200 g 70% dark chocolate
  • 6 eggs separated
  • 1 teaspoon vanilla extract
  • 175 g golden caster sugar
  • 250 g ground hazelnuts
  • 20 g cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon espresso powder
  • 50 ml whole milk
For the chocolate soaking syrup
  • 50 g water
  • 45 g soft light brown sugar
  • ¼ teaspoon cocoa powder
  • ¼ teaspoon vanilla extract
  • For the hazelnut praline:
  • 2 tablespoons caster sugar
  • pinch of sea salt
  • 50 g roasted and skinned hazelnuts
For the chocolate glaze:
  • 150 g 70% dark chocolate
  • 50 g unsalted butter
  • 1 tablespoon golden syrup
  • ½ teaspoon vanilla extract
  • pinch of salt
Course cake
Cuisine British
Keyword cake
Prep Time 1 hour
Cook Time 50 minutes
Servings
12-14 people
Ingredients
For the cake
  • 200 g 70% dark chocolate
  • 6 eggs separated
  • 1 teaspoon vanilla extract
  • 175 g golden caster sugar
  • 250 g ground hazelnuts
  • 20 g cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon espresso powder
  • 50 ml whole milk
For the chocolate soaking syrup
  • 50 g water
  • 45 g soft light brown sugar
  • ¼ teaspoon cocoa powder
  • ¼ teaspoon vanilla extract
  • For the hazelnut praline:
  • 2 tablespoons caster sugar
  • pinch of sea salt
  • 50 g roasted and skinned hazelnuts
For the chocolate glaze:
  • 150 g 70% dark chocolate
  • 50 g unsalted butter
  • 1 tablespoon golden syrup
  • ½ teaspoon vanilla extract
  • pinch of salt
Decadent Chocolate Hazelnut Cake {gluten-free}
Instructions
The Cake
  1. Pre-heat the oven to 150°C and line and grease a 20cm round cake tin.
  2. Melt the chocolate in a bowl over a pan of simmering water or a bain marie then leave to cool slightly whilst you get on with the rest.
  3. Whisk up the egg whites in a food mixer or by hand until they hold a stiff peak and set aside.
  4. Beat the egg yolks, sugar and vanilla extract until pale and thick.
  5. Pour the melted chocolate into the egg and sugar mixture and beat in to combine thoroughly.
  6. Add the ground hazelnuts, cocoa powder, baking powder and espresso powder and mix well. Stir in the whole milk to slacken the mixture.
  7. With a metal spoon add a third of the egg whites into the batter gently folding it in until just combined then fold in the remaining whites.
  8. Pour the batter into the prepared cake tin and bake for 10 minutes then turn the oven up to 160°C and continue baking for around 35-40 minutes until firm to the touch and an inserted toothpick comes out clean.
  9. Once the cake is ready, remove from the oven and leave in the tin whilst you prepare the chocolate soaking syrup.
The Chocolate Soaking Syrup
  1. For the chocolate soaking syrup heat up the water and sugar in a small saucepan until the sugar has melted and it has reached a gentle boil. Whisk in the cocoa to dissolve then remove from heat and stir in the vanilla.
  2. Poke holes in the surface of the cake with a cocktail stick, pour the syrup evenly over and let the cake cool in the cake tin before removing.
The Hazelnut Praline
  1. To make the hazelnut praline heat the caster sugar in a medium sized saucepan, without stirring, until it has all melted and is turning a golden brown. Add the sea salt then very quickly pour in the hazelnuts, turning into the melted sugar, then pour out onto baking parchment.
  2. Leave the praline for about 5 minutes until just cool enough to handle then pull the nuts apart so that the caramelised sugar is pulled into strands. Then roughly chop some of the hazelnuts. Leave to cool whilst you prepare the chocolate glaze.
The Chocolate Glaze
  1. To make the glaze mix all the ingredients in a saucepan and heat until it has all melted together and smooth.
  2. Remove from the heat then pour over the cake, allowing some of the glaze to drip down the sides.
  3. Sprinkle the whole nut praline and the chopped nuts onto the top of the cake. Leave for the glaze to set then serve.

If you would like more information on baking with nut flours then do visit my blog post all about… baking with nut flours, part of my Gluten-Free Flours series.

Gluten-Free Flours: Nut Flours

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Peanut Butter Oaty Chocolate Cookies

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Salted Caramel Chocolate Espresso Cake {gluten-free}

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

Milk Chocolate Peanut Caramel Brownies {gluten-free}

A stack of Milk Chocolate Peanut Caramel Brownies with a knife in front of a wire rack with brownies