Anna Louise A gluten free chocolate cake should not be a lesser version of the real thing. This one is not. The combination of gluten free flour blend and ground almonds gives a moist, rich crumb that is — genuinely, not just according to the recipe writer — indistinguishable from a standard chocolate cake in texture and flavour.
The ground almonds are the key. They replace a significant proportion of the flour and give a slightly denser, more fudgy crumb than a plain flour cake. That additional richness suits a chocolate cake perfectly — making the texture more interesting and the flavour more intense.
This is a celebration cake with a generous chocolate ganache filling and top. It is the gluten free cake to make when you want to serve something that looks genuinely impressive, tastes genuinely wonderful, and happens to be gluten free — rather than something that is apologetically labelled as an alternative.
Ingredients for Mary Berry Gluten Free Chocolate Cake
For the Chocolate Sponge
- 200g good quality dark chocolate (60–70%), finely chopped and melted — cooled to room temperature
- 200g unsalted butter, softened
- 200g golden caster sugar
- 4 large eggs, at room temperature
- 150g gluten free self-raising flour blend, sifted — check it contains xanthan gum
- 50g ground almonds
- 2 tbsp good quality cocoa powder, sifted
- 1 tsp gluten free baking powder
- 2 tbsp whole milk
- 1 tsp vanilla extract
For the Chocolate Ganache Filling and Top
- 250g good quality dark chocolate (60–70%), finely chopped
- 250ml double cream
- 2 tbsp golden syrup
- 25g unsalted butter
To Decorate
- Chocolate curls or shavings
- A dusting of cocoa powder
- Fresh raspberries — optional but beautiful
How to Make Mary Berry Gluten Free Chocolate Cake
Step 1 — Make the Sponge
Preheat your oven to 180°C / 160°C fan / Gas 4. Grease two 20cm round sandwich tins and line the bases with baking parchment.
Melt the dark chocolate over barely simmering water. Cool for ten minutes.
Beat the softened butter and golden caster sugar together for four to five minutes until pale and very fluffy. Add the eggs one at a time, beating well after each. Add the vanilla extract. Add the cooled melted chocolate and beat until combined.
Sift the gluten free flour, cocoa powder, and baking powder directly into the bowl. Add the ground almonds and milk. Fold gently until just combined — gluten free batters are more fragile than standard batters and should not be overworked.
Divide equally between the two prepared tins — weigh the batter for even layers. Spread gently.
Step 2 — Bake
Bake for 22 to 26 minutes until the sponges are risen, set across the top, and a skewer inserted into the centre comes out with a few moist crumbs — not wet batter, not clean. Gluten free chocolate cake is best slightly underdone — it firms on cooling.
Cool in the tins for ten minutes. Turn out onto a wire rack. Cool completely — at least one hour — before filling and frosting.
Step 3 — Make the Chocolate Ganache
Place the finely chopped dark chocolate in a large bowl. Heat the double cream and golden syrup together in a small saucepan until just beginning to simmer — do not boil. Pour over the chopped chocolate. Leave for two minutes without stirring. Then stir from the centre outwards, slowly and gently, until the ganache is completely smooth and glossy. Add the butter and stir until melted and combined.
Leave the ganache to cool at room temperature until it is thick enough to spread — approximately 45 minutes to one hour. It should hold its shape on a spoon but still be spreadable. If it sets too firm, warm very briefly over hot water. If still too liquid, leave longer.
Step 4 — Assemble
Place one sponge on a serving plate. Spread half the ganache generously over the top as the filling. Place the second sponge on top and press down gently.
Spread the remaining ganache over the top and sides of the cake — covering completely. Use a palette knife dipped in hot water for the smoothest finish, or give the top a textured, swirled finish with the back of a spoon.
Step 5 — Decorate
Scatter chocolate curls or shavings over the top. Dust very lightly with cocoa powder. Add fresh raspberries if using.
Leave the ganache to set at room temperature for at least thirty minutes before slicing.
My Top Tips Gluten Free Chocolate Cake
Check the gluten free flour contains xanthan gum. Xanthan gum replaces the binding function of gluten. Without it the sponge can be fragile and crumbly. Most good quality gluten free self-raising flour blends already contain it — check the packet.
Check every ingredient is certified gluten free. Cocoa powder, baking powder, and vanilla extract can all contain gluten through cross-contamination in manufacturing. For a coeliac guest, check every ingredient’s packaging.
The ground almonds actively improve the texture. They give a slightly denser, slightly richer crumb that suits a chocolate cake perfectly. This is not a compromise ingredient.
Cool the melted chocolate before adding to the butter mixture. Warm chocolate added to beaten butter and eggs can cause the mixture to split. Ten minutes of cooling gives a temperature that combines smoothly.
Do not overwork the gluten free batter. Gluten free batters are more delicate than standard ones. Fold until just combined and stop. Overworking gives a slightly tighter, less tender crumb.
Allow the ganache to reach spreading consistency. Ganache poured over a cake while too liquid runs off without coating properly. Ganache that has set too firm tears the cake surface when spread. Forty-five minutes to one hour at room temperature gives the right consistency.
Serving Suggestions
As a birthday cake — it looks completely stunning and nobody will know it is gluten free. As a celebration cake for any occasion. With a scoop of vanilla ice cream as a dessert. With fresh raspberries alongside for a sharp contrast to the dark ganache.
How to Store Gluten Free Chocolate Cake
At room temperature: Store in an airtight container for up to 4 days. The ganache stays glossy and the sponge stays moist.
In the freezer: Freeze unfilled, unfrosted sponge layers for up to 3 months. Make the ganache fresh when assembling.
Mary Berry Gluten Free Chocolate Cake Recipe
Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm tins. Melt chocolate — cool 10 minutes.
- Beat butter and sugar 4–5 minutes. Add eggs one at a time. Add vanilla and cooled chocolate — beat to combine. Sift in flour, cocoa, and baking powder. Add ground almonds and milk — fold gently until just combined.
- Divide between tins — weigh for even layers. Bake 22–26 minutes until risen and skewer shows moist crumbs. Cool in tins 10 minutes. Cool completely on wire rack.
- Heat cream and golden syrup to just simmering. Pour over chopped chocolate — leave 2 minutes. Stir from centre until smooth. Add butter — stir until combined. Cool 45 minutes — 1 hour until thick and spreadable.
- Place one sponge on plate. Spread half the ganache. Top with second sponge — press gently. Spread remaining ganache over top and sides. Scatter chocolate curls. Dust with cocoa. Leave to set 30 minutes. Slice.
Notes
Frequently Asked Questions
Can I use milk chocolate for the ganache?
Yes — milk chocolate gives a sweeter, less intense ganache. If using milk chocolate, reduce the cream to 200ml as milk chocolate ganache sets softer than dark.
Can I add coffee to the sponge?
Yes — dissolve one teaspoon of instant espresso powder in one tablespoon of boiling water. Cool and add with the vanilla extract. Coffee deepens and intensifies the chocolate flavour without the cake tasting of coffee.
Why is my gluten free sponge crumbly?
Either the xanthan gum was missing from the flour blend, the batter was overworked, or the sponge was overbaked. Use a flour blend with xanthan gum, fold gently, and remove when a skewer shows moist crumbs.
Can I make this as a traybake?
Yes — pour the batter into a greased and lined 30x23cm traybake tin. Bake for 28 to 33 minutes. Pour the ganache over the cooled sponge and allow to set before cutting into squares.
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