Gluten-free chocolate cake with fudge topping dessert cakes




For the cake

  • 2 eggs (Le naturelle)
  • 300g caster sugar (Lamb brand)
  • 170g vegetable oil
  • 180g milk
  • 50g dark cocoa powder
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 60ml hot coffee
  • 350g gluten-free flour (Schar)

For the fudge topping

  • 1 tin condensed milk
  • 150g melted dark chocolate
  • 100ml double cream (Elmlea)
  • You will also need gluten-free chocolate biscuits to decorate

Click here to win with Aceline


Start with the cake. Beat together the caster sugar and eggs for 4 minutes till light and fluffy. Add in the remaining ingredients and beat together on slow speed for 1 minute.  Divide the cake into 2 x 8inch cake tins and bake in the oven at 180°C for 20-25 minutes. When ready, make the fudge topping by melting the chocolate and double cream together. Remove off the heat, stir in the condensed milk and mix to a fudge. Use to sandwich the 2 sponges together and pour the rest over the top to decorate. Decorate the top with the broken gluten-free chocolate biscuits.

Intellectual property.  All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.

our sponsors

Le Naturelle
lamb brand
watch video
View Maltese Italian Trulli



recipe search

related recipes

Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.