I was trying to find a fairly simple gluten free chocolate loaf recipe today and couldn’t actually find one anywhere unless you wanted 5 different sorts of flour. However I decided to try just tweaking a normal one created by Sarah Cook.
I swapped the normal self-raising for gluten free self-raising and likewise with the baking powder and made sure I added more liquid in (gluten free flour tends to be dryer) Then rather than heaping the products in together I whisked (about 45 secs) after each one to give a lighter effect (tip I learnt from Harry Eastwood) Amazingly it worked pretty well. The only problem came when I took it out the oven as neither of the boys could wait till the tin cooled and convinced their daddy to tip it out early hence the lack of stylish sliced pieces! However if you look at the last photo you can see how fluffy and springy it was and it disappeared by the end of the day so guessing they enjoyed it to!
175g softened butter , plus extra for greasing
175g golden caster sugar
3 eggs (medium sized)
140g self-raising flour (gluten free or not)
85g ground almonds
½ tsp baking powder (gluten free)
100ml milk (add an extra splash for GF)
4 tbsp cocoa powder (I used hot choc powder)
50g plain chocolate chips or chunks
Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs (whisk) flour (whisk gentle) almonds, baking powder (whisk) milk and cocoa whisk until smooth. Stir in the chocolate chips, and then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, and then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.