I have made this cake numerous times thanks to one of Alison Holst’s Recipe Books for special occasions.The cake is a beauty, so I think it’s well worth sharing the recipe.
A large rich, decadent and moist cake which I iced with Chocolate Icing, simply delicious.
I have also made this cake for an evening dessert and just sifted over the top with Icing Sugar then made a Fruit Compote.
Honestly guest can’t believe it is Gluten Free.
- 3 large Eggs, separated
- 1/4 teaspoon Cream of Tartar
- 1/2 cup Oil
- 1 cup Plain Unsweetened Yoghurt
- 2 teaspoons Vanilla
- 11/2 cups Sugar
- 1 cup Rice Flour
- 1 cup Tapioca Flour
- 1/2 cup Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Guar Gum
- 1/2 teaspoon Salt
- 125-150g Dark Chocolate
- 1/4 cup Sour Cream
My Chocolate Icing
- 1 tablespoon Cocoa
- 2 tablespoons Boiling Water
- 1 Tablespoon Butter
- 1/2 teaspoon Vanilla
- 1 cup Icing Sugar
Preheat the oven to 180º
Separate the eggs and place the whites in a large clean bowl. Add the Cream of Tartar then beat the Egg Whites until they form stiff peaks.
Place the Yolks into another bowl, then add the Oil, Yoghurt and Vanilla then whisk to combine.
Sift the dry ingredients into the Egg Whites, pour the Yoghurt-Yolk mixture over the dry ingredients, then gently fold everything together until just mixed.
Non-stick spray or line a 23cm round tin with Baking Paper. Pour batter into prepared tin and level the top if required.
Place the cake in the middle of the oven and bake at 180º for 40-50 minutes or until a skewer inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a rack.
To Make the Ganache Icing
Gently heat the Dark Chocolate with 1/4 cup Sour Cream until just melted, stir until smooth and glossy,then leave to cool until thick enough to spread.
Leave the cake to stand until the icing is firm, then serve as is or with Yoghurt or lightly Whipped Cream.
My Chocolate Icing
Place the softened Butter into a bowl and add Vanilla, Cocoa, Icing Sugar and boiling Water, mix and spread onto cake.