Today is my birthday. I didn’t plan anything for it, other than to do my usual Tuesday evening activity of aerobics and dinner with everyone afterwards. I did a lot of celebrating last year, so this year I was happy to keep it low key.
The only thing I wanted was to make a birthday cake to have at work. One of the girls at work has found she is intolerant to gluten, so I decided to look into a gluten free chocolate cake so that everyone in the office could enjoy it.
Those of you who know me know that I am a chocolate fiend. So this really had to be a good cake for me to be happy with it.
I’ve also not really had a birthday cake for the past couple of years. I’ve had cheesecakes, cupcakes and desserts with “Happy Birthday” written on them, but I’ve not had a typical birthday cake in a while. So, I figured I’d make one for myself.
There’s a lot of sugar in and on this cake, so this was definitely a birthday treat and not your everyday just-for-fun bake. I did reduce the calories a little bit by using 0% Greek yoghurt instead of butter in the cake itself, but that is minor.
Anyway, this cake is a beast. I used a 25 cm springform cake pan to make two layers. Meaning… I used the same pan twice because I own 2 cake tins, but they’re both different sizes. Yep. I’m that person.
Right… it’s getting late, I want to get this up while it’s still my birthday and I also want to go to bed. On with the recipe. I apologise for the mix between weight and cups in this recipe, it’s what happens when I adapt from two different places.
2 1/4 cups gluten free flour
1/2 teaspoon cornstarch
1 1/2 cups cocoa powder
3/4 teaspoon salt
2 1/4 teaspoon baking soda
1 1/2 teaspoon baking powder
3/4 + 1 1/2 cups 0% Greek yoghurt
1 1/2 cup caster sugar
1 1/4 cup soft brown sugar
2 large eggs
3 teaspoons vanilla extract
1 1/2 cup milk
600 grams icing sugar, sifted
200 grams butter, softened
80 grams cocoa powder, sifted
80 ml milk
- Preheat the oven to 180°C.
- In a medium-sized bowl, mix together the flour, cocoa powder, cornstarch, salt, baking powder and baking soda from the cake ingredients.
- In a large bowl, cream together 3/4 cup of yoghurt and the two sugars.
- Add the eggs one at a time to the sugar mixture, beating until well incorporated each time. Add the vanilla and mix. Then add the milk and mix well.
- Add the flour mixture and Greek yoghurt mixture alternately to the sugar mixture, one half at a time. Beat until all is well combined.
- Grease 2 25cm springform cake tins (or one at a time, if you have to bake each layer separately like I do). Add half the batter into each cake pan, then gently tap on the counter to remove any large air bubbles.
- Place in the oven and cook for 40 minutes, or until a toothpick comes out clean.
- Remove from the oven and allow to cook inside the cake pan for 10 minutes. Then, remove the cake and allow to completely cool on a wire rack. If needed, use a knife to level the layers.
- For the frosting, beat together the butter, cocoa powder and sugar, in a large bowl, until well combined.
- Add the milk, and beat until light and fluffy.
- Spread or pipe frosting onto one layer of the cake, then place the other layer on top. Frost the top of the cake and decorate with sprinkles.