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The Best Chocolate Cake Recipe

hat could be better this weekend than a big slice of delicious Chocolate Cake enjoyed with a big mug of hot tea.

This easy gluten free recipe is made using our Cake Mix.

Gluten free chocolate cake with fresh flowers

Baking time: 20-30 mins at 180 deg C 

Ingredients

Sponge cake:

2x 18cm sandwich tins brushed with melted butter.
1x Honeybuns gluten free cake mix
100g milk chocolate buttons

Chocolate butter filling:

3-4 tbsp icing sugar
 1.5 tsp cocoa powder
 200g butter

Topping
40g milk chocolate
25g butter.

Make up the gluten free Cake Mix as per the instructions. Stir the milk chocolate buttons into the mix. Divide equally between the sandwich tins and bake until the top springs back when touched.

To make the chocolate butter filling, soften the butter, add the sifted icing sugar and cocoa powder and beat well.

Turn the cooled cakes out of their tins. Place one cake on a pretty plate and spread the butter icing over.

Pop the other cake on top.

To make the topping, melt together the milk chocolate and butter, stir well and spread generously. Spoon over the top of the cake, and smooth with a pallet knife.
Adorn with a single retro cherry, seasonal edible berries, flowers or little Easter eggs.

Gluten free chocolate sponge cake with chocolate icing

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