Just ONE week to go until Hollylovescake launches at Ascot Farmers Market! Could I BE anymore excited?! I have spent this weekend baking and creating a photo shoot for my business cards and flyers. This involved 36 hours of baking and buttercreaming 3 cakes and 6 cupcakes (plus one huge jam based disaster), three hours rearranging the front room to put the set together and an evening (plus the next morning) spent by the BF on Photoshop optimizing the pictures and getting the flyers ordered. Phew! The 18th October is the grand launch day and the 17th is my birthday so I will be chained to the kitchen (although I am now of an age where I don’t do celebrating, I will eternally be 30) on my special day(to be honest, I couldn’t think of a better way to spend my day than being surrounded by cake. Plus no one ever brings me cake on my birthday on the assumption that I will bake my own. I won’t. BRING ME CAKE.) Dedication. I will be baking everything from a seasonal Victoria sponge (this will change monthly depending on what fruit is in season) to gluten free courgette and coconut cupcakes and homemade Hobnobs. Its been great fun finally putting together something which you have dreamed of for so long and so many people have been so supportive. If you are in the area it would be amazing to see you!
This gluten free chocolate mud cake will be making an appearance on the stall! Wowza, is it special. Super dense, rich and moist, this cake is an absolute treat. I spotted it on Chelsea Winters blog a week or so ago and knew I needed to try it, I have changed the measurements and altered it slightly (seriously, who measures in cups? What is a cup? Is it the same as a mug?). This would be positively sinful drizzled in single cream… I topped mine with a basic vanilla bean buttercream that used Billingtons Unrefined Icing Sugar, giving it a caramel hint then piled it high with fresh seasonal figs, pistachios and a drizzle of honey. If you don’t have coconut flour, swop for gluten free flour. Add a handful of cocoa nibs or walnuts if you are feeling adventurous. Don’t worry if you are not a coffee fan, you cant taste the coffee but it brings out the richness of the chocolate.
Gluten free chocolate mud cake
250g good quality dark chocolate
5 large eggs
300g golden caster sugar
1 teaspoon vanilla essence
125ml strong black coffee, cooled
300g ground almonds
- 60g coconut flour (or use gluten-free flour mix, or extra almonds
- 30g cocoa
- 2 1/2 teaspoons baking powder
- 125ml full fat milk
- Preheat the oven to 170 degrees. Grease and line a 22-24cm springform cake tin with baking paper.
Using 10 second blasts in the microwave or in a bain marie, melt together the chocolate and butter. Allow to cool.
- Sift the ground almonds, coconut flour, cocoa and baking powder into a bowl and stir well to thoroughly combine.
- Beat the eggs, sugar and vanilla together until thick and pale, around 5 minutes. Add the chocolate mixture and stir until there are no streaks.
- Add the dry mixture to the wet mixture along with the coffee, and stir gently until combined with no lumps.
- Measure out your milk then add the baking soda and stir. Add to the cake mixture and mix gently to combine evenly.Pour the mixture into the prepared cake tin and bake in the oven for around 1 hour 5-15 minutes, check after 1 hour. Cool for 10 minutes in the tin, then turn out and cool on a cake rack. Serve tipped up so the flat base is upwards.
- Serve warm for extra amazingness