Ingredients

Adjust Servings:

	150 g chocolate
	5 tbsp water
	250 g Schär Mix Pâtisserie
	1 tbsp guar gum
	1 sachet baking powder
	3 eggs
	6 tbsp sunflower oil
	110 g sugar
	1/2 sachet vanilla sugar
	butter to grease
	jam to spread
	sifted icing sugar
	shaved chocolate to sprinkle

Nutritional information

256 kcal

Calories

11.9 g

Fats

34.8 g

Carbs

3.6 g

Proteins

Chocolate Cake

Name: Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Germany
Ingredients: chocolate: 150 g; water: 5 tbsp; Schär Mix Pâtisserie: 250 g; guar gum: 1 tbsp; baking powder: 1 sachet; eggs: 3; sunflower oil: 6 tbsp; sugar: 110 g; vanilla sugar: 1/2 sachet; butter; jam; sifted icing sugar; shaved chocolate

Features:

Cuisine:

Germany

Indulge in the ultimate chocolatey goodness with our decadent chocolate cake!

Made with rich, high-quality chocolate and a moist, fluffy cake base, this dessert is sure to satisfy your sweet tooth. Whether you're celebrating a special occasion or just in the mood for a treat, our chocolate cake is the perfect choice.

55 min
Serves 6
Easy

Ingredients

150 g chocolate
5 tbsp water
250 g Schär Mix Pâtisserie
1 tbsp guar gum
1 sachet baking powder
3 eggs
6 tbsp sunflower oil
110 g sugar
1/2 sachet vanilla sugar
butter
to grease
jam
to spread
sifted icing sugar
shaved chocolate
to sprinkle

Directions

To get started with this gluten free chocolate cake recipe, you’ll need the following ingredients:

Steps

1 Done	Put the chocolate and water in a small saucepan and heat gently, stirring occasionally, until melted. Preheat the oven to 180° C.
2 Done	Sift the flour, guar gum and baking powder in a bowl, add the melted chocolate and eggs, whisking to incorporate. Pour in the sunflower oil, then add the regular and vanilla sugar, whisking until fully combined.
3 Done	Pour the mixture into a loaf tin greased with butter and bake for 35 minutes, or just until a toothpick inserted to the middle comes out with only a few moist crumbs attached.
4 Done	Remove from the oven and leave to cool completely. Slice the cake horizontally once or twice with a serrated knife and spread any type of jam on one half. Return the top layer. If you’d prefer the cake to be creamier, slice it twice horizontally, filling up each layer, or spread more jam on top of the cake. Sift icing sugar all over the cake, shave some extra chocolate on top and cut into pieces.