Chocolate Brownie Cake
A popular birthday cake in my house for its delicious chocolatey richness
8-10
170°C/fan 150°C/gas mark 3
1 hour
“Think about an accompaniment to counter the richness of this cake. I like cream or vanilla ice-cream.”
Ingredients
175g unsalted butter, plus extra for greasing
200g dark chocolate, min. 70% cocoa solids
200g light soft brown sugar
3 eggs
75g gluten-free plain flour
1 tbsp cocoa powder, plus extra for dusting
1 tsp gluten-free baking powder
100g milk chocolate chips
Method
Preheat the oven to 170°C/fan 150°C/gas mark 3. Grease a round 21cm (8-inch) loose-bottom cake tin with butter and line the base with parchment.
Break the chocolate into chunks and place in a medium pan. Add the butter and sugar and melt over a low heat, stirring, until fully combined. Remove from the heat.
Whisk the eggs in a separate jug. Mix the beaten eggs into the chocolate mixture.
Stir in the gluten-free flour, cocoa powder and gluten-free baking powder, then fold in the chocolate chips.
Pour the mixture into the cake tin. Bake for 40 minutes until a skewer comes out clean from the centre of the cake. Cool in the tin then transfer to a wire rack to completely cool.
Finally dust generously with cocoa powder or icing sugar before cutting into slices.
