Gluten & Dairy Free Chocolate Cake with Strawberries

Gluten & Dairy Free Chocolate Cake with Strawberries

The basics

Preparation Time: 20 mins

Cooking Time: 20-25 mins

Serves/Makes: 12


You will need:

For the cake

1 x 400g Delicious Alchemy vanilla sponge mix

3 large eggs

180g soft unsalted butter or dairy free alternative

20ml water

50g cocoa powder

1 tsp baking powder



For the ganache

200g dark chocolate, roughly chopped

300ml double cream

2 tbsp golden caster sugar



 For the cake

Preheat the oven to 180C/160C for fan-assisted ovens/Gas Mark 4. Grease and line the base of two 20cm (8 inch) round cake tins with greaseproof paper.
Place the cake mix, soft butter (or dairy free alternative), eggs and water into a bowl. Beat together with an electric whisk for 15 secs. Stop, scrape down the bowl and mix for a further 10 secs.

Divide the mixture between the two tins and spread into an even layer. Bake for 20-25 mins until lightly golden brown and springy to the touch. Leave to cool in the tins for 5 mins before turning out and leaving to cool completely.


 For the ganache

Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on the cake.