A few years ago, an old family friend gave me a super simple choclate cake recipe which is just brilliant. I hadn't booked it in a very long time, but when I was in Covent Garden a couple of weeks ago, I was handed a sample of coconut white hot chocolate by a locely employee at Whittard's and, unusually for me, I walked straight into the shop and bought some because I immediately knew that I could use it for a variation on this recipe. I've used Doves Farm gluten free self raising flour which is the perfect, straight 1:1 substitute for wheat flour, you don't need to make any other changes. This cake is perfect on its own or served with some fresh raspberries.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- Yieldmake 1 12 inch cake or 14 cupcakes
- 140g Doves Farm gluten free self raising flour
- 170g butter
- 170g caster sugar
- 3 large eggs
- 85g Whittard's coconut white hot chocolate
- 2 tbsp boiling water
Pre-heat the oven to 180 degrees.
Put all of the ingredients into a bowl and beat together for two minutues – I use a stick blender for this but a regular standing mixer will work just as well.
Pour the cake mixture into a greased 12 inch cake tin and bake for 30-40 minutes, leave to cool before turning out onto a rack.
Pour into 14 cupcake cases and bake for 23 minutes. That’s not a typo, they are perfect at 23 minutes. Leave them to cool in the cupcake moulds until you can easily handle them, this will stop the paper cakes peeling away from them.