With the busy lifestyles we all lead we often don’t feel we have the time to make and bake delicious cakes! If I’m in a rush I often cheat and make this very quick and easy Chocolate Cake…..it really is a moist chocolate cake with a delicious fudge icing! I can literally make this in just over an hour!
This recipe is for a quick and easy Chocolate Cake and the one I usually use regardless if I’m in a hurry or not! The chocolate sponge is an all-in-one sponge, it’s filled and covered with Betty Crocker Fudge Icing and decorated with a choice of any gluten free chocolates and decorations.
Ever since I was a young child baking with my mum I have used pounds and ounces measurements for any sponge cakes I make! Therefore I’m afraid I can’t get out of this habit and so for this recipe I have used lbs & ozs! Feel free to convert it to grams, though I can’t guarantee how it will turn out as I’ve never baked a cake with those measurements!
Quick & Easy Gluten Free Chocolate Cake!
- 10 oz margarine
- 10 oz caster sugar
- 5 eggs
- 9 oz gluten free self-raising flour
- 1 teaspoon gluten free baking powder
- 2 oz cocoa powder (check this is gluten free)
- 1x tub Betty Crocker Chocolate Fudge Icing
- Decorations & Chocolates of your choice! Gluten Free of course!!
- Preheat the oven to 180ºC / gas 4
- Grease and line two 9 inch cake tins
- Place all the cake ingredients in a mixing bowl and beat the ingredients together using an electric mixer. Scape down the sides of the bowl to make sure the ingredients are well combined
- Divide the mixture between the two cake tins, smooth out the mixture, making sure it reaches the edges of the cake tins
- Place in the oven and bake for 30-35 minutes, until firm to touch and a skewer comes out clean when inserted into the cake.
- Leave to cool in the cake tins for 10 minutes before turning on to a wire rack to cool completely
- Once the cakes are cool, place one layer on a plate/cake board and cover in a generous layer of the fudge icing (about a third of the tub)
- Place the second layer of cake on top of the bottom layer and cover the top with the fudge icing (again about a third of the tub)
- Using the remaining fudge icing cover the sides of the cake with the remaining fudge icing.
- Use a palette knife to give the icing a smooth finish.
- Decorate as desired with decorations of your choice!
For the cakes below…
For the Chocolate Lovers cake I covered used Areo Bubbles and Lindt Chocolates to completely decorate the cake (both of which were gluten free when I made this cake. Unfortunately Lindt Lindor are no longer gluten free so definitely please check before using or eating any them!)
For the salted caramel version I used Marks and Spencer Salted Caramel Sauce as a filling along with the fudge icing and then drizzled some of the sauce over the top of the cake and scattered Marks and Spencers Salted Fudge Pieces for the decorations. (Both of these were gluten free when I made this cake)
For a taste of luxury I used a selection of Thornton Chocolates to make the cake more decadent and extra special! (The writing was fondant icing coloured with a very small amount of brown food colouring)
The choices are endless, just use your imagination! Just please check though that all the icing and any decorations used are gluten free before using them!