Gluten-Free Chocolate Cake

Traditional chocolate cake, gluten-free

INGREDIENTS

For the sponge:

• UniMix Universal Flour Mix – 160 grams
• Medium eggs – 8 pcs
• Cocoa powder – 20 grams
• Granulated sugar – 180 grams
• Baking powder – 1 packet (12 grams)

For the cream:

• Milk – 0.5 liters
• Granulated sugar – 5 tablespoons
• Chocolate pudding powder – 1 packet
• Chocolate (dark or milk) – 150 grams
• Butter – 350 grams

PREPARATION

1. Mix the pudding powder with 5 tablespoons of sugar and 5 tablespoons of cold milk until smooth. Bring the remaining milk to a boil, then stir in the pudding mixture and cook until thick. Remove from heat and stir in the broken pieces of chocolate. Let it cool completely in the fridge.
2. While the pudding base is cooling, prepare the sponge cake. Use a 23 cm diameter round cake pan. If you use a smaller pan, the cake will be taller; a larger pan will result in a flatter but wider cake. Line the pan with baking paper or grease it with margarine to prevent sticking.
3. Separate the eggs. Beat the yolks with a small portion of the sugar. Mix the baking powder and cocoa powder into the flour. Beat the egg whites with the remaining sugar until stiff peaks form — the meringue is ready when it doesn’t fall out if you turn the bowl upside down.
4. Gradually fold the flour mixture and the beaten egg whites into the yolk mixture. Be gentle to preserve the airiness of the batter. Pour the mixture into the prepared cake pan.
5. Preheat the oven to 180°C (356°F) and bake for about 25 minutes. Every oven is different, so monitor the cake while baking. To check for doneness, insert a skewer into the center — if it comes out with raw batter, bake a little longer.
6. Let the sponge cool completely. Remove the cake ring to avoid moisture buildup. Once cooled, cut the sponge into three even layers.
7. Whip the butter (at room temperature for at least an hour) until fluffy. Gradually mix in the cooled chocolate pudding in several batches. After a few minutes of mixing, you’ll get a smooth, lump-free cream.
8. Spread the cream evenly between the layers, saving enough for coating and decoration. After assembling, chill the cake in the fridge for 1 hour. Once set, cover the top and sides with the remaining cream. Decorate with the cream, chocolate shavings, or as desired.