Sometimes gluten free cakes can be rather dry. But the addition of chocolate spread ensures that this one stays moist. The hazelnut topping adds crunch and flavour. It’s a lovely cake that’s quick and easy to make.

Makes: 12 – 15 slices

Time: 30 – 40 minutes to prepare then 60 – 70 minutes baking

Level: Quite easy

Need: A 20cm/8” round tin, preferably with a loose bottom

Ingredients

175g/6oz softened butter or baking spread
175g/6oz golden caster sugar
3 eggs
200g/8oz Gluten free self-raising flour
1 tsp xanthan gum powder
¼ tsp fine salt
20g/¼oz cocoa powder
60ml/2fl oz milk
1 tsp vanilla extract
75g – 100g (2½ oz – 3½ oz) Chocolate spread
50g/1¾ oz roughly chopped hazelnuts

If you don’t want or need to make a gluten free version, simply change the flour and omit the xanthan gum powder.

Method

1. Preheat the oven to 180°C / Fan 160°C / 350°F / Gas 4. Grease the tin and line the base with baking parchment.

2. Beat the butter and sugar together in a large bowl then add in the eggs, flour, xanthan gum powder, salt, cocoa powder, milk and vanilla extract. Beat until light and creamy.

3. Spoon about three-quarters of the mixture into the tin. Add the chocolate spread in blobs then cover with the remaining mixture. Swirl briefly with a skewer or a knife then smooth the surface.

4. Sprinkle over the hazelnut pieces and press lightly into the mixture.

5. Bake for 60 – 70 minutes. (Check at around 50 minutes and cover with foil if it is becoming very dark.) Check that the cake has baked by inserting a skewer or cocktail stick into the middle. If it comes out dry or slightly wet the cake is ready.

6. Cool in the tin for 10 minutes then turn out onto a wire rack to cool fully.

I made this cake just with hazelnuts on top, but for even more “nuttiness” here are two suggestions:

Use a chocolate nut spread, as opposed to pure chocolate.
Add a further 50g/1¾ oz finely chopped hazelnuts into the mixture between steps 2 and 3.

NB If you don’t have any chocolate spread you can make you own as follows.

Melt 150g/5½ oz of dark or milk chocolate over a bain marie
Stir in 250g/9oz mascarpone or full fat cream cheese (Philadelphia)
Sift in icing sugar to taste (maybe around 200g/8oz)
A little cocoa powder and/or melted butter can be added – to taste

The amounts can be varied to taste. The above mixture will be more than enough for the cake. You need the finished mixture to be reasonably “loose” but not runny. (See picture below)

I hope you enjoy this lovely cake. If you want more cake recipes click this link, or have a look at my site for lots of other great recipes, both sweet and savoury. Below are some cakes I’d love you to try:

Coffee and Almond Crunch Cake