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The Wholesome Cook book chocolate rocher cake recipe gluten-free
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Gluten-free Chocolate Cake with Rocher-Inspired Icing

It's one of my go-to chocolate cakes for birthdays. It's delicious and goes so well with a hazelnut butter chocolate icing! You can also use the batter to make chocolate donuts (use a donut baking pan. Bake for about 15 minutes.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 12 people

Ingredients

  • 1 cup water
  • 1/2 cup unrefined demerara sugar or granulated stevia
  • 1/2 cup rice malt syrup or honey
  • 120 g butter, chopped 100g coconut oil
  • 3 tablespoons raw cacao powder
  • 3/4 teaspoon bicarbonate of soda
  • 2 teaspoons vanilla powder or natural vanilla extract
  • 2 eggs
  • 1 cup wholemeal plain flour or teff flour
  • 2 teaspoons baking powder

For the icing

  • 1/2 cup hazelnut butter there’s a recipe for it in the book as well!
  • 40 g dark 70% cocoa chocolate or dairy-free chocolate, roughly chopped and melted
  • 10 extra hazelnuts chopped
  • 1 ice cream waffle cone or gluten-free ice cream cone crushed finely, OR 2 tablespoons buckinis

Instructions

  • Preheat oven to 180°C (160°C fan-forced). Grease and line a 22cm spring-form cake tin with baking paper.
  • Place water, sugar or stevia, rice malt syrup or honey, butter or coconut oil, cacao powder and bicarbonate of soda in a large saucepan over low heat. Heat, stirring, until butter melts. Increase heat to medium and bring to a simmer – the mixture will rise and double in size. Remove from heat and allow to cool to room temperature.
  • Once cooled, add vanilla and whisk in eggs. Sift flour and baking powder into a bowl and add to egg mixture, whisking until just combined. Pour batter into prepared tin and bake for 45 minutes, or until a skewer inserted in the middle comes out clean. Remove from oven, place on a wire rack and allow to cool in the tin.
  • To prepare the icing, combine hazelnut butter with melted chocolate and half of the crushed waffle cone or buckinis. Mix well. Scoop the icing onto the cooled cake, spread gently over the top and top with hazelnuts and crushed waffle cone or buckinis before serving.
  • Store cake in the fridge, covered, for up to 7 days. You can freeze any remaining slices for up to 1 month.
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