This cake contains only a tad of chilli for an extra tingle. When eating the cake the flavour of cinnamon develops first, then chocolate & this is followed by the warmth of chilli - I love it! 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

 Ingredients 

Dry

200 g Bakers' Magic Gluten free flour

50 g Cocoa

100 g Caster sugar

150 g Brown sugar

1/2 tsp Salt

2 tsp Baking powder

1/2 tsp Chilli powder

1 tsp Cinnamon

 

Wet

150 g Dark chocolate (I used 58.3% Callebaut Callets)

150 g Milk chocolate (I used 33.6 % Callebaut Callets)

250 g Butter (melted)

2 tsp Vanilla extract

3 Eggs

200 ml Sour cream

 

Optional extra - cream to serve

 

Chilli & Cinnamon - Not everyone likes the slight tingle that the chilli gives or the flavour of cinnamon - omit these ingredients if necessary. My daughter prefers the cake without the chilli. 

  

Ganache

150 g Dark chocolate (I used 58.3% Callebaut Callets)

 150 g Milk chocolate (I used 33.6 % Callebaut Callets)

150 g Thickened cream

50 g Butter

 

Method

Turn oven on to 150 C.

Grease a cake ring tin.

Cake

In a large bowl mix together the dry ingredients.

Melt the chocolate with the butter - gently in a microwave or above simmering water on the stovetop. In a separate bowl briefly whisk the eggs. Add eggs & vanilla to the melted chocolate mix & stir to combine. When the mix is uniform stir in the sour cream.  

Pour the wet mix onto the dry mix & stir to combine.

Pour into the greased ring tin & bake for ~45 mins at 150 C. The actual time will depend on your oven. When it is close to the ~40 mins insert a skewer into the cake. If the skewer comes out clean the cake is ready, if it doesn't leave it in the oven for longer.

Let it cool in the tin for ~5 - 10 mins before turning out on to a serving plate. 

Ganache

Heat cream to near boiling point. Melt the butter in the cream. 

Pour cream over 1/2 the chocolate & let the cream melt the chocolate.

Stir in the remaining chocolate. 

Gently stir the mixture until there are no lumps in it. If some of the chocolate is still solid gently warm the mixture until it is smooth.

Let the mixture cool slightly.

If you want to decorate the cake with stars pour approximately 2/3s of the ganache over the cake, ensuring the sides & top are covered. Put remaining ganache in a piping bag fitted with a star nozzle. Let the chocolate cool down in the bag until it can be piped.

If you don't want to decorate the cake with extra bits simply pour the ganache over the cake ensuring the sides & top are covered.

Allow the chocolate to set before serving.  

Enjoy!