Luxury Chocolate Cake (Gluten Free)


For the sponge cake

400 g Schar Gluten Free Mix It Universal Flour!
90 g cocoa powder
6 tsp (gf) baking powder 
300 g butter at room temperature 
330 g caster sugar 
6 large eggs, beaten  
4 1/2 tbsp milk 
2 1/2 tsp vanilla extract 

For the filling
500 g butter at room temperature
1.2 kg icing sugar
1 tsp vanilla extract  
4 tbsp milk 

150 g dark chocolate
75 g cocoa powder

For the decoration
1 package Schar Gluten Free  Chocolate O's
choice of Schar Gluten Free Biscuits


  • Pre-heat the oven to 170°/150°C Fan/Gas Mark 3.
  • Place the butter and caster sugar into a mixing bowl and beat well for 1-2 minutes using an electric mixer, until the mixture is light and pale.
  • Add the remaining sponge ingredients and mix for a further 2 minutes.
  • Place into two round 20cm cake tins that have been greased and base-lined with baking parchment
  • Bake in the pre-heated oven for 30 minutes, or until the cakes spring back when lightly touched.
  • Leave in the tins until the sponge has cooled before turning out onto a cooling rack.

To make the buttercream and decorate:

  • Beat together the butter, icing sugar, vanilla extract and milk until soft. Place 2 generous tablespoons of mixture in one bowl and 4 into another (the smaller amount for the cake topping and the rest for the cake filling).
  • Crumble 4 Chocolate O’s into the buttercream to make the filling. Spread evenly between the sponge layers.
  • Melt the chocolate in a small bowl over a pan of hot water or carefully melt in a microwave.
  • Pour the chocolate into the remaining buttercream and mix well. Add more milk if necessary to achieve a soft consistency. Spread this over the top and sides of the cake.
  • Decorate the top of the cake with your choice of Schar Gluten Free Biscuits
  • 16-17 Chocolate O’s are required to decorate the base of the cake.