Squidgy Chocolate Cake (Flourless) – Delia Smith Revisited

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A decadent but super-light Squidgy Chocolate Cake adapted from a Delia Smith recipe. Made with a flourless sponge and stacked with layers of rich chocolate mousse and lightly whipped cream, it is naturally gluten free. A perfect dessert for Christmas and celebrations.

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Flourless Squidgy Chocolate Cake – From a Delia Smith classic recipe

This Squidgy Chocolate Cake is comfort and decadence all thrown into one. The base recipe is taken from a chocolate roulade recipe by Delia Smith. Originally from her Complete Cookery Course, which was first published in 1982. And yes… I am old enough to have seen it come into the house and to be lovingly thumbed until many recipes had been tested.  

There are now countless reproductions of the Delia Smith roulade on the internet and it must have been made and enjoyed millions of times in the years since it was first printed.

Its popularity is well deserved. The sponge is light as a feather. Yet layered with chocolate mousse and lightly whipped cream it becomes an amazingly decadent dessert, perfect for any celebration. The chocolate mousse adds sweetness, depth and melty heaven… Slightly sticky against the fluffy sponge and beautifully complimented by the airy, soft cream.

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The original Delia Smith Squidgy Chocolate Roulade and its reinvention…

The original Squidgy Chocolate Roulade recipe is worthy of dropping into the dessert repertoire at least a couple of times a year. But it is particularly perfect at Christmas. And (if you have one) gives extra opportunity to break out the snowflake cutter! Sometimes though, change is needed… And I wanted to see what would happen if the same recipe was used in a Squidgy Chocolate Layer Cake…

Apart from increasing some of the ingredient quantities, the recipe has been kept more or less the same… Although (of course) is baked in round cake tins. The expected rich chocolate mousse and pillowy whipped cream are included, just stacked and layered, rather than rolled.

The verdict? It may not be the prettiest of cakes, but wow! It tastes amazing. Actually, I may prefer it to the roulade version.

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Two dinner party dessert Recipes for the price of one!

For anyone who prefers the idea of a Squidgy Chocolate Roulade rather than a layer cake, I’ve included a separate recipe card with quantities and instructions for the ‘Swiss Roll’ version. If you choose this route, don’t worry if the chocolate cake cracks a little when rolling. This makes it look more ‘log’ like and offers seasonal charm.

However, if you prefer a smooth finish to a roulade, it is worth rolling the unfilled sponge when still warm (layered with baking paper so that it doesn’t stick to itself) to give it a ‘memory’ as it cools. It is then unrolled and filled before re-rolling. Instructions on how to roll a Swiss Roll Sponge to give it a memory can be found in my Swiss Roll post.

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Is this Squidgy Chocolate Cake Gluten Free and Safe for people with Coeliac Disease (Celiac)?

Absolutely yes! As this Squidgy Chocolate Cake recipe is flourless, it is naturally gluten free and safe for people with Coeliac (Celiac) Disease.

Can I make it dairy free?

Yes. The chocolate sponge is also fatless, making it naturally dairy free. Therefore, if you want or need to make a dairy free Squidgy Chocolate Cake, simply ensure the dark chocolate in the mousse is a good, meltable dairy free option. (Or make dairy free Chocolate-Avocado Mousse as an alternative). And switch the dairy cream for whipped coconut cream.

Because the cake relies heavily on eggs, it is not possible to make the recipe Vegan.

Squidgy Chocolate Layer Cake – tweaks and additions

Creating my Delia Smith Squidgy Chocolate Cake adaptation is very straight forward. To ensure enough batter for a full three layers, it uses an additional third quantity of chocolate sponge mix. The whipped cream volume is also greater, to ensure enough is available for the top. However, the chocolate mousse is made to the same quantity as the original roulade (being needed for just two cake layers). This results in a decadent cake that is balanced for sweetness, but still utterly divine.

To add extra interest and texture in the top layer of cream, I’ve also added a couple of crushed meringue nests. Actually, they were originally included after being found loitering in the larder. But they worked so well, they became a permanent feature of Squidgy Chocolate Cake.

Finally, the top is also decorated with a sprinkling of chocolate flakes.

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What equipment is needed for making this layered Squidgy Chocolate Cake?

The equipment needed to make a Layered Squidgy Chocolate Cake is fairly standard… Key things you’ll need are:

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Ready to make a Flourless Squidgy Chocolate Cake?

And that’s it. I hope you love this Squidgy Chocolate Cake adaptation, the recipe for which is below. I have also included roulade quantities for anyone who wants them.

 If you make either, let me know. Leave a comment, or tag me on social media (FacebookInstagramTwitter and Pinterest). I’d love if you could rate the recipe… You can do this either via either the comments or the recipe card and share with your social media friends as well.

And, if you love this recipe, you may also enjoy some of the other large and celebration cakes that you can peruse in our Big Cake Index. And for everything else, the Main FREE Recipe Book Index is the place to start…

Thanks for visiting our little space on the internet. I hope you found it helpful.

More dessert and gluten free pudding inspiration on the blog…

squidgy-chocolate-cake-flourless
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Flourless Squidgy Chocolate Cake

A decadent but super-light Chocolate Cake. Made with a flourless sponge and stacked with layers of rich chocolate mousse and lightly whipped cream. Naturally gluten free. A perfect dessert for Christmas and celebrations.
Course Cake, Dessert
Cuisine British, Gluten Free, optional dairy free
Keyword chocolate, flourless, layer cake, mousse, sponge
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Mousse Chill Time 1 hour
Total Time 2 hours 40 minutes
Servings 10 approx
Calories 430.8kcal

Equipment

  • 3 x 8 inch (20 cm) loose-bottomed non-stick baking tins (for three layer)
  • baking paper
  • Oven
  • Kitchen scales
  • measuring spoons
  • Mixing bowls
  • electric whisk
  • mixing spoon/spatula
  • sieve
  • heatproof (pyrex) bowl
  • microwave or hob and saucepan
  • fridge
  • palette knife/flat knife

Ingredients

Sponge – 3 layer 8 inch cake

  • 8 large eggs Separated – At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
  • 200 g caster sugar
  • 65 g cocoa powder unsweetened

Mousse Filling

  • 225 g good quality plain chocolate chopped
  • 2 large eggs Separated – At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)

Whipped cream

  • 400 ml double cream (heavy cream)
  • 2 to 3 meringue nests (optional)
  • 2 tbsp grated chocolate/chocolate flakes (to decorate)

Instructions

Sponge

  • Base-line three 20 cm/8 inch loose-bottomed round cake tins with good quality baking paper.
  • Pre-heat the oven to 180 C/350 F/Gas 4.
  • Whisk the egg yolks in a large bowl until they start to thicken.
  • Add the sugar and continue to whisk until the batter becomes thick and pale, but not too stiff.
  • Sift and whisk the cocoa powder into the egg yolk mixture until well-blended.
  • In a large clean bowl, whisk the egg whites until they form soft peaks.
  • Gently fold the egg whites into the cocoa batter, working quickly and lightly to ensure as much air as possible remains within.
  • When thoroughly mixed, pour the batter into the baking tins equally and smooth the tops.
  • Bake for 20 to 25 minutes until well-risen and the top springs back to the touch.
  • Remove from the oven and leave to cool completely in the tins.

Mousse filling

  • While the cake is cooling, make the mousse filling.
  • Melt the chopped chocolate in a heat-proof (Pyrex) bowl either over a pan of barely simmering water, stirring frequently or in the microwave on 30 second bursts (medium setting), stirring between each. When the chocolate is nearly melted, remove from the heat and beat with a wooden/silicone spoon until the last lumps are fully blended. Cool slightly.
  • In a small bowl, lightly beat the egg yolks to loosen and then add to the melted chocolate. Whisk until completely combined and smooth.
  • In a very clean bowl (and using very clean whisk heads), whisk the egg whites until stiff.
  • Gently fold the whisked whites into the chocolate mixture, until completely incorporated and smooth.
  • Chill the mousse in the fridge for about an hour.

Whipped Cream

  • In a large bowl, whisk the double cream until it forms soft peaks.
  • Set aside in the fridge until ready to assemble the cake.

Layer and assemble the cake

  • When the sponge-cakes are completely cold, run a knife around the inside edge of the tin to loosen and turn out onto baking paper dusted with icing sugar. Very carefully peel off the baking paper from the cakes.
  • Carefully spread the chocolate mousse over the top of two of the cakes in an even layer.
  • Spread about a third of the whipped cream over the top of the mousse of the first layer and top with the second moussed sponge (mousse side at the top).
  • Spread a further third of cream across the top of this sponge and carefully place the final sponge on top (smooth side up).
  • Crush and add the meringue (if using) to the remaining third of cream and spread across the top of the cake. Or, if not adding meringue, just spread the plain whipped cream.
  • Decorate the top with a sprinkling of grated chocolate and chill until ready to eat.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Nutrition

Calories: 430.8kcal | Carbohydrates: 37.8g | Protein: 9.3g | Fat: 30.7g | Saturated Fat: 17.6g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 9.7g | Trans Fat: 0.1g | Cholesterol: 223.1mg | Sodium: 82.4mg | Potassium: 208.6mg | Fiber: 4.6g | Sugar: 28.9g | Vitamin A: 833.6IU | Vitamin C: 0.2mg | Calcium: 61.7mg | Iron: 1.9mg
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Flourless Squidgy Chocolate Roulade

A decadent flourless chocolate roulade filled with chocolate mousse and cream. Naturally gluten free. A perfect dessert for Christmas and celebrations.
Course Cake, Dessert
Cuisine British, Gluten Free, optional dairy free
Keyword chocolate, flourless, mousse, roulade, sponge
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Mousse Chill Time 1 hour
Total Time 2 hours 40 minutes
Servings 8 approx
Calories 397.4kcal

Equipment

  • Swiss Roll tin (20 cm x 30 cm approx)
  • baking paper
  • Oven
  • Kitchen scales
  • measuring spoons
  • Mixing bowls
  • electric whisk
  • mixing spoon/spatula
  • sieve
  • heatproof (pyrex) bowl
  • microwave or hob and saucepan
  • fridge
  • palette knife/flat knife

Ingredients

Sponge – 3 layer 8 inch cake

  • 6 large eggs Separated – At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
  • 150 g caster sugar
  • 50 g cocoa powder unsweetened

Mousse Filling

  • 225 g good quality plain chocolate chopped
  • 2 large eggs Separated – At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)

Whipped cream

  • 225 ml double cream (heavy cream)
  • icing sugar to dust
  • white fondant icing cut into snowflakes/shaped Optional (to decorate)

Instructions

Sponge

  • Line a 30 x 20 cm Swiss Roll tin (2.5 cm deep) with good quality baking paper.
  • Pre-heat the oven to 180 C/350 F/Gas 4.
  • Whisk the egg yolks in a large bowl until they start to thicken.
  • Add the sugar and continue to whisk until the batter becomes thick and pale, but not too stiff.
  • Sift and whisk the cocoa powder into the egg yolk mixture until well-blended.
  • In a large clean bowl, whisk the egg whites until they form soft peaks.
  • Gently fold the egg whites into the cocoa batter, working quickly and lightly to ensure as much air as possible remains within.
  • When thoroughly mixed, pour the batter into the lined Swiss Roll tin and smooth the top.
  • Bake for about 20 minutes until well-risen and the top springs back to the touch.
  • Remove from the oven and leave to cool completely in the tin.

Mousse filling

  • While the cake is cooling, make the mousse filling.
  • Melt the chopped chocolate in a heat-proof (Pyrex) bowl either over a pan of barely simmering water, stirring frequently or in the microwave on 30 second bursts (medium setting), stirring between each. When the chocolate is nearly melted, remove from the heat and beat with a wooden/silicone spoon until the last lumps are fully blended. Cool slightly.
  • In a small bowl, lightly beat the egg yolks to loosen and then add to the melted chocolate. Whisk until completely combined and smooth.
  • In a very clean bowl (and using very clean whisk heads), whisk the egg whites until stiff.
  • Gently fold the whisked whites into the chocolate mixture, until completely incorporated and smooth.
  • Chill the mousse in the fridge for about an hour.

Whipped Cream

  • In a large bowl, whisk the double cream until it forms soft peaks.
  • Set aside in the fridge until ready to roll the roulade.

Layer and roll the roulade

  • When the sponge is completely cold, run a knife around the inside edge of the tin to loosen and turn out onto baking paper dusted with icing sugar. Very carefully peel off the baking paper.
  • Spread the chocolate mousse over the sponge (the side where the baking paper was) in an even layer.
  • Spread the whipped cream over the top of the mousse.
  • Using the baking paper under the cake to help you, carefully roll the sponge into a log/roulade shape. 
  • Transfer the roll to a clean sheet of baking paper and wrap completely, tucking the ends under to hold in place.
  • Place it in the fridge (being careful not to bend) and (for best shape results) allow to chill for an hour or so before decorating.
  • To serve, trim the ends and sprinkle with icing sugar, stud with fondant stars, snowflakes etc.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Nutrition

Calories: 397.4kcal | Carbohydrates: 37.3g | Protein: 9.3g | Fat: 27.5g | Saturated Fat: 15.6g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 8.8g | Trans Fat: 0.1g | Cholesterol: 207.8mg | Sodium: 78.3mg | Potassium: 179.5mg | Fiber: 4.8g | Sugar: 28.4g | Vitamin A: 659.1IU | Vitamin C: 0.2mg | Calcium: 51.9mg | Iron: 1.7mg

Flourless Squidgy Chocolate Cake shared with

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  • Sundays on Silverado with The House on Silverado
  • Full Plate Thursday with Miz Helen’s Country Cottage
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  • Fiesta Friday with Angie

The post Squidgy Chocolate Cake (Flourless) – Delia Smith Revisited appeared first on Gluten Free Alchemist.

Squidgy Chocolate Cake (Flourless) – Delia Smith Revisited