Jane Devonshire's gluten free chocolate cake

Chef, writer and presenter Jane Devonshire won Masterchef in 2016, and is the owner of three dogs, Alfie, Lottie and Bryon, and also three cats.

Jane said: “I adore my cats and dogs - pets are truly wonderful, which is why it is so important to me to support Blue Cross. My chocolate cake is a rich, indulgent sponge recipe that friends and family can enjoy at their Paws for Tea party, whether at home, socially-distanced or virtually. I’d encourage pet-lovers to get baking and enjoy some delicious treats, made all the more sweeter in the knowledge that you are fundraising to help pets in need.”

Sometimes we need a little indulgence and this chocolate cake is certainly that.  Its a very easy sponge recipe and I have used a very rich buttery icing.  You can use whatever icing you prefer the shop bought stuff is great too.

You will need a springform cake tin buttered.

Ingredients:

250gm Butter
250gm Golden Caster Sugar
4 Large Eggs
175gm Gluten Free Plain Flour
75gm Cocoa Powder
1.5 Teaspoon Gluten Free Baking Powder
1/2 Teaspoon Xanthan Gum

Chocolate butter icing

200gm unsalted butter
100gm chocolate (70%) ( a little extra grated for decorating optional)
75gm sifted icing sugar
Pinch sea salt (optional)

Method:

1. Preheat oven to 180 / 160 Fan / Gas Mark 4.
2. Whisk the butter and sugar together until very light and fluffy.
3. Sieve in a separate bowl the flour, cocoa powder, baking powder and xanthan gum.
4. Add the eggs one at a time to the whipped butter and sugar mixture, making sure each one is completely combined before adding another.  If your mixture starts to split a little add a dessertspoon of the flour mixture and continue to add the eggs.
5. Once eggs have all been incorporated add the flour a spoon at a time. Once all the flour is mixed in you should have a lovely thick shiny cake batter.
6. Carefully pour into your prepared tin and place in preheated oven.  Cook for about 30 minutes until risen. Test in the middle with a toothpick if you are unsure it should come away clean.

Chocolate butter icing

1. Break your chocolate into small pieces and place into a bowl over a saucepan of boiling water. Making sure your bowl does not touch the water. Melt the chocolate stirring occasionally until its glossy. Don’t take it too far it will be grainy.  Leave to cool whilst you whisk the butter.
2. Whisk the butter for a a good 3 -5 minutes until a pale cream and really light and airy slowly add the sifted icing sugar, whisking all the time.
3. Slowly add the melted chocolate and continue whisking until its all mixed in.
4. Place in fridge for at least 15 minutes to cool before decorating
5. To decorate I cut the cake in half and put 1/3 of the mixture in the middle.
6. I put a further 1/3 on top and piped the remaining 1/3 around the edge and in the middle, I didn’t have any mini eggs etc so I just grated a little extra chocolate over the top.

Jane's tip: I always use unsalted butter for cooking  and add a little salt as needed but salted is absolutely fine if I run out I happily use it.