Gluten-Free Chocolate Mudcake
Indulge in the rich, fudgy decadence of this Gluten-Free Chocolate Mudcake, a dessert masterpiece tailored for chocolate lovers with dietary preferences. Made with premium 70% dark chocolate, brown sugar, and gluten-free flour, this recipe creates a dense, moist cake that’s perfect for any celebration or casual treat. The combination of melted chocolate and cocoa powder ensures an intense chocolate flavor, while the addition of vanilla extract adds a touch of warmth and depth. This cake is quick to prepare, requiring just 20 minutes of prep time, and bakes to perfection in an hour. Serve it on its own, dusted with cocoa powder, or pair it with whipped cream or fresh berries for an elevated dessert experience. Ideal for gluten-free diets, this crowd-pleasing recipe guarantees a luscious treat for everyone at the table!
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Recipe Information
Ingredients
- 250 grams Unsalted butter
- 200 grams Dark chocolate (70% cocoa)
- 200 grams Brown sugar
- 100 grams Caster sugar
- 2 teaspoons Vanilla extract
- 4 Large eggs
- 100 grams Gluten-free plain flour
- 50 grams Cocoa powder
- 1 teaspoon Baking powder
- 100 milliliters Milk
Instructions
Preheat your oven to 160°C (320°F). Grease and line a 9-inch round cake pan with baking parchment.
In a heatproof bowl over a saucepan of simmering water, melt the butter and dark chocolate together. Stir occasionally until fully melted and smooth.
Remove from heat and let cool slightly. Stir in the brown sugar, caster sugar, and vanilla extract into the chocolate mixture until well combined.
Add the eggs one at a time, beating well after each addition until the mixture is smooth.
Sift together the gluten-free plain flour, cocoa powder, and baking powder in a separate bowl.
Gradually add the dry ingredients to the chocolate mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined and the batter is smooth.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for about 60 minutes, or until a skewer inserted into the center of the cake comes out mostly clean with just a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve as desired.
Nutrition Facts
Calories |
5007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.1 g | 423% | |
| Saturated Fat | 185.5 g | 928% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1307 mg | 436% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 508.9 g | 185% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 349.5 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 683 mg | 53% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 3016 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
