Gluten free Spiced Chocolate Cake

Here is one I made earlier.

After another fantastic Foodies Festival appearance, its about time the recipe for the cake got written. So without further ado and much waffle…..

For the dehydrated orange –

2 oranges sliced approximately to 4mm thick

For the Truffle balls –

200g dark chocolate broken into small pieces

180ml double or whipping cream

20ml mulled wine

40g cocoa

For the cake –

5 eggs

240g vegetable oil

240g caster sugar

280g gluten free self raising flour

40g Food Thoughts Cocoa

2 teaspoons orange essence

1 teaspoon baking powder

30ml water

For the buttercream –

150g soft butter

35g Food Thoughts cocoa

approx 30ml mulled wine

for the chocolate filling –

140g dark chocolate broken into small pieces

100ml double of whipping cream

Planning is key here as the oranges will take at least 3 hours to dry out in a typical oven. Pre heat the oven to cool, so around 90c in a fan assisted oven.

Once you have sliced the oranges into slices, place them onto a greaseproof lined baking sheets, large enough to accommodate all of the orange slices, placed together, but not on top of each other. Allowing for the heat to get around them. Place into the pre heated oven for 1 and a half hours, before turning the slices over and returning to the oven for a further 90 minutes, or until completely dry. Remove from the oven to cool and finish drying out. Leave to one side.

To make the truffle mix, place the cream (double cream will give you a thicker, richer texture; whilst whipping cream will be lighter) into a large enough saucepan and place the chocolate pieces into a glass bowl. Gently bring the cream to a simmer, stirring occasionally so as stop the cream catching and burning. Once the cream is simmering, pour the hot cream over the chocolate. Leave this for about 30 seconds to allow the chocolate to start to melt. Then stir so as to melt the chocolate and create a thick chocolate sauce. Add the mulled wine and stir to combine all the ingredients. Once cool enough place into the fridge to set.

Once set, remove the truffle from the fridge and roll into balls, using a teaspoon as a guide for size. Once made, roll the balls in the cocoa and place back in the fridge to set further.

For the cake.

Preheat the oven to gas 4/180c/160c fan and line 3 x 7” cake tins.

Place all the cake ingredients into a large enough bowl (I used a stand mixer) and whisk it altogether for about 3 to 4 minutes until you have an amazing cake batter, ready to pour into the 3 cake tins. Place into the oven and bake for about 30 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool, before removing from the tins and placing on a cooling rack to finish cooling.

Whilst cooling, you can make the filling. As for the truffle mix, heat the cream to a simmer and pour over the broken chocolate pieces, leave for 30 seconds again before stirring to combine the cream and chocolate and then add in the mulled wine.

 

You can also begin to make the buttercream. By adding the cocoa and icing sugar and mulled wine to the butter in a large enough mixing bowl and beating to a smooth paste. Scrap the sides of the bowl once and beat again for a couple of minutes.

To assemble, place one of the cakes on the cake board/cake stand and pour over half of the sauce, top with a 2nd cake, pour the remaining sauce over and then top with the 3rd cake.

Cover the cake sides and top with the buttercream and using a fork create the look as per the photo. As you would when making a Yule Log.

Decorate as you please using the truffle balls and dehydrated oranges (and an indoor sparkler if you want)