This recipe is a gluten free adaptation of the chocolate cake my mother made when I was a child. I have seen her make it in a roasting dish, quadrupling the recipe and it disappear in less time than it took to make. It's great because it's egg free and can be made dairy free as well. I love this recipe because it tastes just as good as the non-gluten free version and it's super quick and easy to make.
I posted the original Never Fail Chocolate Cake recipe a few weeks ago if you have no need for a gluten free version.
I often make double the recipe, bake it in two small round tins and put (mock) cream and jam in the middle.
The best thing about this recipe (apart from how good it is) is that it's made in a pot. You just melt, mix and pour!
The first thing you are going to do is melt the sugar, butter, half a cup of milk and the Golden Syrup in a large saucepan. If you've never used Golden Syrup before or you can't get it read about some substitutes here.
You can also use any type of milk in this recipe as well as butter substitutes.
The next thing you do here is add the rising agent - in this case, it's baking soda. Simply mix the baking soda with the remaining milk. It won't froth up like it does when you put baking soda into hot milk but what will happen is that it will make your mixture a little frothy when you add it to the wet ingredients. Just pour it in and mix it with a spoon.
Sift the dry ingredients and add them to the mixture. Give it a good mix with a spoon. You don't need to be precious at all about this recipe, no folding or worrying about losing the air.
When it's ready, it will still have a few lumps but that's OK. As long as they aren't large lumps of dry unmixed ingredients, it will all be OK.
Prepare a baking dish by lining it with silicone baking paper.
I use my 20cm (8 inch) brownie dish like the one below.
If it's for a special occasion, I will split the recipe between two 18cm (7 inch) round tins like these ones.
I put cream and jam in the middle or use buttercream icing like with the cake below. My apologies for the blurry photo - it was the only one I could find.
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June 3, 2021