Gluten Free Sponge Chocolate Recipe
whipped peanut butter, brownie chunks, sponge cake, whipped cream
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Sponge Cake
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan with gluten-free flour.
- 2
Mix Dry Ingredients
In a bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt. Set aside.
- 3
- 4
Combine Mixtures
Gently fold the dry ingredients into the egg mixture, then add the vanilla extract and mix until just combined.
- 5
Bake the Sponge Cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
- 6
Prepare Whipped Peanut Butter
In a bowl, mix the peanut butter with half of the heavy whipping cream and powdered sugar. Whip until smooth and fluffy.
- 7
Assemble the Dessert
Once the sponge cake is cooled, cut it into two layers. Spread a layer of whipped peanut butter, followed by brownie chunks, and then place the second layer of sponge cake on top.
- 8
Top with Whipped Cream
Whip the remaining heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream on top of the cake.
- 9
Serve
Slice and serve the gluten-free sponge chocolate dessert, enjoying the layers of sponge, peanut butter, and brownie.