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Mary Berry Gluten Free Chocolate Cake Recipe

Mary Berry Gluten Free Chocolate Cake Recipe

Mary Berry's gluten free chocolate cake is a rich, deeply chocolatey layer cake that is completely gluten free — nobody will know the difference.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling & Setting Time 2 hours
Total Time 2 hours 55 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 560
Ingredients Method Notes

Ingredients
  

  • Gluten Free Chocolate Sponge:
  • 200 g good quality dark chocolate 60–70%, melted and cooled
  • 200 g unsalted butter softened
  • 200 g golden caster sugar
  • 4 large eggs room temperature
  • 150 g gluten free self-raising flour blend with xanthan gum, sifted
  • 50 g ground almonds
  • 2 tbsp cocoa powder sifted
  • 1 tsp gluten free baking powder
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • Chocolate Ganache:
  • 250 g good quality dark chocolate 60–70%, finely chopped
  • 250 ml double cream
  • 2 tbsp golden syrup
  • 25 g unsalted butter
  • Decoration:
  • Chocolate curls or shavings
  • Cocoa powder for dusting
  • Fresh raspberries optional

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm tins. Melt chocolate — cool 10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Check gluten free flour contains xanthan gum — it replaces the binding function of gluten.
Check every ingredient is certified gluten free — cocoa powder and baking powder can contain traces.
Ground almonds are not a compromise — they actively improve the texture.
Cool melted chocolate 10 minutes before adding to butter mixture — prevents splitting.
Do not overwork the gluten free batter — fold until just combined and stop.
Allow ganache to reach spreading consistency — 45 minutes to 1 hour at room temperature.
Freeze unfilled sponge layers for up to 3 months. Make ganache fresh.
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