You may be wondering why this is called the Tina Turner chocolate cake recipe. Well, let me tell you: it's because it's simply the best! This is, in my books, hands down and touch the ground, the most easy and reliable, not to mention delicious, gluten-free chocolate sponge recipe you’ll find. I can say that with confidence because I’ve heard it time and time again. Even from non gluten free eaters.
That's right, even the normies love it.
I’ve been asked for this recipe on numerous occasions and it is way WAY past time that I add it to the blog. So, here it is, just for you.
I tend to use this recipe as a base when doing birthday cakes. It fits so perfectly with so many different flavours because chocolate is wonderful and it makes everything taste better. Tried and tested pairings include: salted caramel, chocolate fudge, coffee, strawberry, raspberry, white chocolate cheesecake, dulce de leche... and the list goes on. My current favourite (and the cake I made for Dom’s birthday) is chocolate peanut butter cake, which was SO good. Honestly, this sponge recipe is always a winner!
It can be hard to bake moist sponges when using gluten free flour, but it doesn't have to be rocket science, and this recipe nails it. Possibly the best thing though, is that it takes all of 5 minutes to throw the cake batter together. Just keep the stand mixer going and add the ingredients as you weigh them out - it really is as simple as that!
Notes
This recipe is great for tray bakes, cupcakes, layer cakes, you name it. Heres the important information if that's your plan:
For cupcakes: this recipe makes 16 - 18 individual cakes. The baking time will need to be reduced to 25 - 30 minutes.
For a traybake: Use an 8 x 12 inch tray and bake for 40-50 minutes.
If you prefer a slightly richer, fudgy sponge, the recipe works well with light brown sugar in place of caster sugar.
The best milk to use in this recipe is full fat milk, though at a push semi skimmed milk or even almond milk works just fine.
Do keep an eye on the sponges while they are cooking. I tend to check them quite regularly, because they will dry out (like any sponge would) if you over cook them too much!
Now without any further ado, let the chocolate cake recipe commence.
Gluten-Free Chocolate Sponge Recipe
Prep time: 5 minutes
Baking: 40 - 50 minutes
Makes 2x7 inch round sponge cakes
Ingredients
250g butter (room temperature)
250g caster sugar
4 large eggs (room temperature)
2 teaspoons of vanilla extract
175g gluten free self raising flour (or gf plain flour + 2 teaspoons baking powder)
75g cocoa powder
3 tablespoons of milk
Method
1.) Preheat the oven to 150°C fan (or 170ºC for a conventional oven), and grease two 7 inch cake pans.
2.) Add the butter and sugar to a stand mixer or a bowl, and beat until the mixture is soft and fluffy.
3.) Beat in the eggs and the vanilla extract until combined.
4.) No need to sift the flour or cocoa powder, just add it to the bowl and mix until just combined.
5.) Add the 3 tablespoons of milk, mix once more, then pour the chocolate cake batter into the two prepared cake pans.
6.) Bake in the oven for 30 - 40 minutes. The cakes will be ready when they spring back to the touch.
7.) Jam out to Tina Turner.*
8.) Take the baked sponges out of the oven and leave them to cool for 20 minutes before removing them from the cake tins. Wait until the cakes are completely cool before decorating.
*Please note: step seven is optional but recommended.
And there you have it, simply the best gluten free chocolate cake sponges! I'll make sure to get a recipe up for my peanut butter frosting in the coming weeks because it pairs perfectly with this chocolate sponge and you need to try it. Until next time,
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