Today seemed a fitting day to post my Birthday cake seeing as today is my mum’s Birthday! Happy Birthday Mum! I now have an even better appreciation of mum’s Birthday given that she spent her 30th in hospital with me. Back then you were allowed one night out from hospital without bub and dad came and took mum out to dinner.
They both fell asleep at the table they were so exhausted. Sorry mum! I was due the day after her Birthday so I could have actually arrived on the day and totally stolen her day!
For every Birthday in the last few years I have made one request for my Birthday cake – a flourless chocolate cake from a fancy bakery in New Farm. Last year I had the pleasure of meeting Jocelyn, the cake’s creator but I was too big a wimp to ask for the recipe.
Sidenote – if you really love chocolate then you’ll really love my free chocolate eBook. Click here to get your copy.
Fast forward to a few weeks ago and what did I spot in the local paper… the recipe shared by Chester Street Bakery. I was stoked and decided I’d make my own this year. When I mentioned it to mum she kindly offered to make it for me.
It really is the best ever flourless chocolate cake. It’s rich like mud cake and really dense and forms a crunchy crust around the outside. It lasts for days – ok technically lasts for days but not around me, it’s too delicious.
Mum topped it with the icing from my best ever chocolate mud cake and perfection was born. If you need a gluten free cake for a celebration then this is it. Look no further. It’s pricey to make, with its 9 eggs but it’s worth it trust me. Thanks for making it for me mum!
What about you? Do you have a favourite Birthday cake?
- 375g butter
- 375g dark chocolate
- 75g plain gluten-free flour (can use regular plain flour if you want)
- 60g almond meal
- 9 free-range eggs
- 225g caster sugar (save 25g)
- 90g Demerara sugar
- Pre-heat the oven to 175C fan-forced and grease and line the base of a 28cm round cake tin.
- Heat the butter in a medium saucepan over low heat just until melted.
- Take it off the heat and stir through the chocolate until melted.
- Transfer the mixture to a large stainless steel bowl.
- In another bowl, combine the flour and almond meal.
- Place the egg yolks in a separate bowl and whisk through 200g of the caster sugar then whisk through the Demerara sugar.
- Whisk the almond meal and flour through the chocolate mixture then add the egg yolk/sugar and whisk it in too.
- In the bowl of an electric mixer, beat the egg whites to soft peaks then add the rest of the sugar and whisk just until mixed in.
- Use a whisk to fold the egg whites into the rest of the batter in two batches.
- Pour the batter into the tin and bake for 45 minutes or until a cake tester inserted in the middle comes out clean.
- Leave to cool in the tin.
- Serve at room temperature.
- Best made at least 24 hours ahead of serving.
Made this cake for a royal wedding party i had last night – so, so good! Paired it with the icing you mentioned from the mud cake and it was amazing 🙂
Oh that would have been so good!
How do I convert your recipe into cups and or ounces of ingredients?
Hi Karen. That’s a bit of a tricky question because different ingredients have different weights. There is a general guide here https://www.convert-me.com/en/convert/cooking/
Dear Claire
Could you also use your flour less chocolate cake recipe to make cup cakes?
Regards Leona
Sure could Leona. I would start checking on them at about the 25-30 minute mark.
Thanks so much for putting this up.
I am a baker so i wanted to make my own wedding cake instead of buying one. I have been tweaking a recipe and was getting close to this but you have saved me lots more recipe testing 🙂
You’re very welcome Kate. How wonderful to make your own cake. I hope your wedding is everything you dreamed of. Happy baking! ps if you would be happy to I’d love you to share a photo of the cake on my Facebook page.
MY PLEASURE!!!!! xxxx
xxx
This looks and sounds delicious! You’ve called it a flourless cake but you have flour in the recipe. Is this suppose to be gluten free flour or rice flour instead? Just curious.
Hi Amy. Can I blame baby brain? I’ve just updated it. Should be gluten free flour but yes I think you could use more almond meal instead.
You most certainly can blame baby brain. Little Oliver is just beautiful, hope you’re adjusting to life as a mum ok!
Thanks Amy. I am. The first few weeks were a bit rough but we’re settling in now and just loving it!
29! Still so young, Claire! 🙂 Sounds like the perfect cake to celebrate with – hope it was a wonderful day for you! xxx
Nearly 30! It was thank you Celia x
Hi Claire,
Quick question, I am gluten free but the recipe calls for flour – can you subsitute more almond flour for that flour or do you need to use a gluten free flour mix? Thanks for your help.
Sure looks like a wonderful birthday cake – I remember finding out I was pregnant for the first time on my 30th birthday and that made the day quite special.
Happy Birthday to you!
Kathy
Hi Kathy. I’m blaming baby brain! I’ve updated it to gluten-free flour but I think you could just use more almond meal instead.
Wow what a Birthday present! Thank you!
When my Archie was born they had that thing where you got to go out one night for meal while they looked after your baby. I remember going out and feeling like all I wanted to do was crawl into bed. What a delicious looking chocolate cake and how amazing that the recipe you have always coveted became available at such an opportune time xx
That’s exactly what mum got. I don’t think I would have wanted to take them up on that offer! x
I haven’t had a favourite birthday cake since I was a kid. I think that was the last time I had a birthday cake. 🙂 How cool that your favourite cake was in the paper. I’m eager to make it and maybe I’ll have a fave too!
Pass on my happy birthday to your beautiful mother.
Maureen I can’t believe you haven’t had a Birthday cake since then!!! Thank you I will x
This sounds so decadent! Exactly what a birthday (or two) calls for. Happy birthday to you and your Mum, Claire. x
Thanks Celia x