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Worm Chocolate Poke Cake

A spooky cake is a must at halloween, we have done a few in the past, this wormy gluten free chocolate cake is super simple and so fun to make with kids, especially if you have a tiny Coeliac wanting to celebrate the scary occasion.

Added 19th October 2020
Recipe by Alison Wheatley

This recipe is...

  • Soya Free Soya Free

Ingredients

Cake
100g margarine
175g caster sugar
50g cocoa powder
275g gluten free self raising flour
3 eggs
2tbsp milk

Topping
15 jelly worms
A good drizzling of choc shot
150g margarine
250g icing sugar
15g cocoa powder
8 gluten free bourbons or oreo type biscuits
  • Preparation Time: 20 Mins
  • Cooking Time: 40 Mins
  • This recipe makes 9 slices

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Place all the cake ingredients in a bowl and whisk either with an electric whisk or a bell whisk until thick, creamy and well combined.

2. Grease and line a 8inch square cake tin, pour in the cake batter an place in an oven preheated to gas mark 5, bake for 30-40 mins until a skewer pushed into the middle comes out clean.

3. Once cooked, leave to cool on a cooling rack. When cold, press holes (poke holes) about 3/4 of the way down the cake, you should get about 9 evenly spaced over the cake

4. Drizzles choc shot ( we used salted caramel chocolate one but normal choc shot is fine) or melted Nutella over the cake making sure some drips down into each hole.

5. Push a jelly worm into each hole, leaving the heads hanging out is fine.

6. In a bowl cream together margarine, icing sugar and cocoa powder until well combined. Thickly spread over the top of the cake, totally covering any parts of the worms sticking out of the cake.

7. Place a few more jelly worms on the top

8. Crush the bourbons/oreos in a bag, leave some bits chunky and scatter over the top of the cake, push down lightly so they stick to the buttercream.

9. Cut into 9 pieces and serve!

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