This moist chocolate cake is completely gluten-free, but you would never know it! It feels absolutely decadent, and the chilli kick in the icing gives it a lot of character.
To cook the quinoa:
Bring a large pan of water to the boil. When the water comes up to a rumbling boil, sprinkle in the quinoa, and lower the heat so that you have a gentle simmer. The quinoa should take about 15 minutes to cook. Alternatively, follow the instructions on the packet.
Pre-heat the oven to 180'.
When the quinoa is cooked, drain, and rinse under cold, running water. Drain well, and weigh out 450g.
In a blender, blitz the quinoa, 4 eggs, softened butter and the caster sugar until smooth. Set aside.
Mix together the cocoa powder, baking powder and baking soda, then fold into the quinoa mixture.
Bake in a lined 20cm cake mold, for about 40 to 45 minutes.
Place the chocolate and chilli powder in a heat-proof bowl.
Bring the double cream up to the boil. Pour over the chocolate, and stir until the chocolate is smooth.
Set aside until it has cooled to room temperature before icing the cake.
«This chocolate cake will remain moist for several days in the fridge, or at room temperature, so it is great for making ahead of time. It also bakes up nicely as cupcakes. »