Gluten Free Easter Chocolate Cake

Its chocolate cake season – like I need an excuse! I love chocolate and thought too long and hard on how to decorate this cake – there are sooo many chocolate ideas to use. Almost too many Easter chocolate ideas?

So I went with Cadbury Flakes (makes it look like a nest), Galaxy Golden Eggs, Cadbury Mini Eggs and Nestle Milky Bar  Eggs.

I also make some gluten free chocolate crispy cake mix to use as a ‘nest’ – obviously I made too much and there was plenty left over…….

I used my Sacher Torte recipe as the base for the cake of this creation and finished with a very fluffy buttercream before decorating.

For the cornflake cake;

  • 100g gluten free cornflakes
  • 50g melted chocolate

Once you have melted the chocolate, pour in the gluten free cornflakes and mix carefully until all the flakes are covered in chocolate. Leave to firm up by spreading the mix on some greaseproof paper. Once set, gently break up into bit size chunks and keep, ready for finishing off the cake (careful not to eat too many pieces!!)

Line the sides and the base of an 8″ loose bottomed cake tin and preheat the oven to gas 3, 140c fan, 160c

For the cake;

  • 180g milk chocolate (I used Callebaut)
  • 100g butter
  • 5 eggs separated
  • 120g caster sugar
  • 1/2 teaspoon vanilla essence
  • 80g gluten free plain flour

For the filling;

  • 150g raspberry jam

For the buttercream

  • 100g very soft butter
  • 40g cocoa (I used Food Thoughts)
  • 160g icing sugar
  • splash of milk

Place the chocolate and the butter into a bowl and melt. Either by placing the bowl over a saucepan of gently simmering water – don’t let the bowl touch the water and stir occasionally. Or by melting in a bowl, in a microwave in short bursts of 20 seconds at a time – 20 seconds, take out and stir, 20 seconds, take out and stir – repeat.  If you over heat the chocolate it will ‘burn’ and go all grainy. You’ll have to start again if this happens – so take care and time. Once all melted – which ever method you use – leave to cool a little before adding to the egg mix.

Meanwhile;

In a separate bowl make a meringue – whisk the 5 egg whites until double the volume and the mix is ‘stiff’ add in to this – in 3 batches – 90g of the caster sugar. Whisk in each batch of caster sugar until fully combined and finish off whisking the meringue until its stiff and shiny – about 7-8 minutes start to finish.

In another bowl whisk 30g of the caster sugar and the 5 egg yolks and the vanilla essence for a further 5 minutes or until you have a fairly stiff mix and the mix holds the shape of the whisk – ribbon stage. Into this stir in the melted chocolate mix and the gluten free flour. Ensure its all fully combined before then mixing in a third of the meringue mix.

Then fold in another third of the meringue, once that has been folded in, fold in the final third – taking care to not knock all the air out of the mix.

Pour the batter into the tin and gently bake for 45 – 50 minutes or until an inserted skewer comes out clean.

Leave to cool in the tin before removing.

Once cooled you can either slice the cake horizontally in half or into three slices. Rebuild the cake by spreading jam onto each slice before then rebuilding the cake.

To make the buttercream beat the butter until light and fluffy, stir in the cocoa, icing sugar and milk before your then finish beating until its light and fluffy and ready to spread.

Spread the buttercream over the cake and decorate with your chosen confectionary.

 

Gluten Free Chocolate Orange Cupcakes

I’ll be honest, it’s always a bit of struggle writing blog posts. Oh I’m not short on recipes for  cakes and otherwise. I love to come up with different ways of doing things, ‘gluten free-ing’ cakes and treats so that Noah can enjoy – and does enjoy (on the whole….). But how does one begin the blog? Invariably there is always a recipe but what to start with?

Noah continues to enjoy school. His recent school report suggests he is progressing well through his first year at school. The school continues to provide meals for him that he can eat. Although, as with a recent party he went to, he is missing out on the variety. I’m not convinced the recent changes as to how we have to choose the meals is working for Noah in particular, but at least the school are saving money. By not wasting food….Noah will moan at us for not choosing what he wants. Not quiet understanding the choice he has is very limited.

And so, onto our latest bake.

Gluten free Choc & Orange Cupcakes

Everyone loves a cupcake and Noah is no exception.

Cupcakes are good for almost every occasion and we’ve had plenty of occasions over the last 2 weeks. Visitors a coming and a going from all corners of the globe(ish).

Preheat the oven to Gas 3, 140c

150g soft butter

150g Light Brown Sugar

3 eggs, lightly beaten

1/2 teaspoon orange extract

40g Food Thoughts Cocoa

110g Dove Farm Gluten Free Self Raising Flour

1/2 teaspoon bicarbonate of soda

100ml sour cream

Cream the soft butter and the sugar together (I use a free-standing mixer with a beater attachment) until soft and creamy and then beat in the eggs, slowly and bit by bit. Mix in the orange extract, then the gluten free flour, cocoa and bicarb. Add in the sour cream a little at a time as the cocoa tends to dry out the mix, which in turn makes for a dry cupcake.

Spoon into 12 cupcake cases and bake for 20 – 25 mins.

Once cooled and out of the oven, make the buttercream and pipe onto the cupcakes.

180g soft butter

80g Food Thoughts Cocoa

280g Icing sugar

100ml milk (I used semi skimmed)

1 bag of Terry’s Mini Milk Chocolate  Orange segments

Gluten Free Chocolate & Orange Cupcakes

Beat the soft butter until light and creamy; the butter turns a little white. Add in the cocoa and icing sugar a little at a time and continue to beat in until all the ingredients are well mixed in. Adding in the milk will allow for easier piping, as the cocoa, again, will dry the buttercream out and will help to combine the icing sugar and cocoa better. It also gives it that nice rich, shiny sheen.

Pipe onto the cupcakes and decorate (eat) with the mini chocolate orange segments.