gluten-free double-chocolate-chip gingerbread cake with brandy buttercream icing small

The final week of Caleigh’s Festive Free-From Challenge and what a challenge it has been! A big thanks to Caleigh for organising such a creative challenge and for posting the round-up on her blog. And the inspiration for the finale is “Christmas Future” or, festive food that fails to deliver, reinvented.

I’ve already mentioned that traditional Christmas fare in the form of nuts, dried fruit, suet, marzipan and slabs of rock-hard icing do little for me so you can imagine that Christmas cake is my worst nightmare. Thankfully I’m not alone in my family so we never have it in the house. Two years ago, I made instead a beautiful cider and apple cake from Harry Eastwood’s book Red Velvet and Chocolate Heartache, and last year we had a Christmas-spiced ricotta cheesecake. So, all things considered, this challenge was right up my street!

Gingerbread cake is very popular at this time of year but ginger is one of those spices that I either like in moderation or tempered with another flavour. I find that there is little food that is not improved by the addition of pastry and/or chocolate. For example, a sausage is delicious: but a sausage roll is sublime. Peanuts are the Devil’s food: but a Snickers is/was (are they gluten-free?) extremely palatable. So the addition of chocolate to a gingerbread cake recipe was a no-brainer for me. Not only have I replaced some of the flour with cocoa powder but I’ve also added a shed-load of chocolate chips. These melt into the cake to form little gooey nuggets of chocolatey loveliness. The ginger is there as a subtle, warming undertone but if you like your ginger to be a little more pugnacious, either bump up the quantity of powdered ginger or add 50g of chopped stem ginger with the chocolate chips.

gluten-free double-chocolate-chip gingerbread cake with brandy buttercream icing 2 small

Gluten-free double-chocolate-chip gingerbread cake with brandy buttercream icing

I’ve used a brandy butter from the supermarket because I don’t keep a bottle of brandy in the house but feel free to sub your own homemade butter.

Makes 1 medium cake

115g butter
115g soft light brown sugar
4 tbsp black treacle (molasses)
3 tbsp golden syrup
2 eggs
150ml milk
250g gluten-free plain (all-purpose) flour
50g cocoa powder
2 tsp gluten-free baking powder
1/2 tsp bicarbonate of soda (baking soda)
150g milk chocolate chips
1 tbsp ground ginger
200g brandy butter, softened
70g butter, softened
100g icing (confectioner’s) sugar
2 tsp milk

You will also need a 23-cm diameter springform cake tin, greased and lined with a circle of baking parchment.

Preheat the oven to 150°C (my oven is fan-assisted, so adjust accordingly).

In a small saucepan, place the butter, sugar, black treacle and golden syrup and warm gently over a low heat until the butter has melted. Give it a stir every now and again to thoroughly mix the ingredients and to stop it from catching. Remove from the heat.

In a separate small bowl, lightly beat the eggs and the milk. In a larger mixing bowl, sift the flour, cocoa, baking powder, bicarbonate of soda and ginger. Beat in the egg mixture and the butter mixture until you have a rich, dark and sticky cake batter. Stir in the chocolate chips and pour into the prepared cake tin.

Bake for 45-50 minutes or until the centre of the cake is firm and an inserted skewer comes out clean. Leave to cool for five minutes in the tin when the edges of the cake should have begun to shrink away from the sides. Remove from the tin and allow to cool completely on a wire rack before icing.

To make the buttercream icing, place the brandy butter and the butter in a mixing bowl. Beat until soft and creamy. Sift half the icing sugar into the mixture and beat to incorporate before sifting and beating in the second half. Add the milk and beat again until creamy. Smoothe the icing over the top and sides of the cake with a palette knife. Decorate, if so inclined.

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