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

270g icing sugar

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)

 

 

Gluten Free Halloween Cake

I think I secretly love this time of year. The ghosts and ghouls, the dark and devilish. Not sure about all the blood and gore! But it is rather fun. Certainly had a bit of fun with this cake – a wonderful centre piece for the Halloween table – and its gluten free!

Halloween has been gathering some momentum over here in the UK for the last 10 years. Not sure I had heard about it when I was little, Noah now loves this time of year (I think it’s the sweets when he goes Trick or Treating)

A chocolate cake with a buttercream filling with a gluten free chocolate krispies as the brain, decorated with Schar Cookies and chocolate buttons.

Based around a 7″ cake tin recipe, the first thing will be to make the ‘brain’. Which you could also make using white chocolate coloured red for extra goriness.

Prepare the night before to allow for the krispies to set;

  • A bowl that fits the base of your 7″ cake tin
  • 110g gluten free rice krispies
  • 180g melted chocolate

The curve of the bowl will form the curve of the head of the cake and fits nicely onto the finished cake prior to icing. Mix the krispies with the melted chocolate, pour into the bowl and press down with the base of the cake tin, then leave to set.

 

Pre heat the oven to Gas 4, 180c or 160c fan and line 2×7″ cake tins with greaseproof paper.

  • 100ml sunflower oil
  • 100g melted butter
  • 200g caster sugar
  • 4 large eggs
  • 50g cocoa (I use Food Thoughts)
  • 180g gluten free self raising flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla essence

Beat all the ingredients together, I used the paddle beater with my table top mixer, for about 5 minutes.

Pour the batter evenly into the 2 cake tins and bake for about 30 – 35 minutes or until an inserted skewer comes out clean. Remove from the oven to cool, then take out of the tins.

Buttercream and topping;

  • 200g soft butter
  • 400g icing sugar
  • red food colouring
  • splash of milk
  • flavouring – optional
  • 1 packet of Schar cookies
  • 1 packet of chocolate buttons
  • 1 packet of ready to roll fondant icing

Beat the butter until its light and fluffy, then mix in the icing sugar before beating further until the buttercream is spreadable.  At this point add the colouring and any optional flavour and beat this in.

Carefully slice each cake in 2 and build using the buttercream – a couple of tablespoons of buttercream should be enough for each layer. Pop the set krispies on top and cover the whole cake with the buttercream. Smooth the buttercream ready to cover. Leave a little over as you can use this to stick the cookies to the cake.

Roll out the fondant icing, you’ll need to roll it fairly thin in order to cover the cake and leave enough extra to give the covering the ‘ghost’ like base.

Cut the cookies so that there is the cream like filling on one side and a plain biscuit on the other.

Use the buttercream to stick a chocolate button on the cookie, then to stick the cookie onto the cake.

 

Gluten Free Chocolate and Raspberry Torte

Before we all get side tracked into watching the new series of the Great British Bake Off and perhaps going a little off-piste with our baking, a little Torte to share with you.

The lovely people at Food Thoughts sent me a tub of their Natural Cacao Powder for baking, it’s also a Fairtrade product. Considered a natural and healthy product, with this much sugar in the recipe it might not be….but perhaps there is room to develop a healthier version? Ummmmm that’ll get me thinking.

If you can leave the Torte unsliced overnight, or for a few hours, the juice from the raspberries will seep out into the Torte and make it even more moist. If you can’t wait that long, a spoonful of half fat, creme fraiche or yoghurt (keeping it healthy) or a dollop of cream will do no harm either.

Relatively easy to make, you’ll need a couple of mixing bowls, one larger than the other, and pre heat the oven Gas 2, 160c, 155c fan. Line an 8″ deep cake tin, base and sides, with greaseproof.

5 eggs – separated

200g caster sugar

160g ground almonds

40g Food Thoughts Cacao Powder 

1 teaspoon Almond essence

100g fresh raspberries

Mix the ground almonds and cacao together and put to one side.

Whisk the egg whites until stiff peaks, using a stand mixer or electric hand-held whisk. Then pour in 50g of the caster sugar and continue to whisk until you have a soft sheen – not too dissimilar to making a meringue. This is where you get the air into the cake, so ensure you use fresh eggs and don’t rush this bit.

Using the same beaters (saving on washing up and it makes little or no difference) and in another larger bowl, beat the egg yolks, remaining 150g of sugar and the Almond essence until light in colour, roughly 50% more in volume and the mix thickens to get that ‘ribbon stage’ – if you pull the whisk out, it leaves a ribbon. Pour into this the almonds and cacao mix and mix well. This will be a stiff paste.

Fold into this a third of the meringue mix, this first third will lose some of the volume, but it’s important to mix well to loosen up the yolk and Almond mix and ensure any pockets of egg whites are dispersed. Fold in the next third, folding gently so as not to knock out the air. Fold in the final third, folding slowly and ensuring all the paste is evenly mixed.

Pour into your prepared cake tin and gently push the raspberries into the top of the mix. There is no need to push them fully down, just enough as you can see in the photo, they don’t sink. But don’t need to.

Bake for 40 – 45 mins.  An inserted skewer will come out with a little of the finished Torte, so you will need to judge for yourself how much is too much cake (on the skewer).

 

GF and DF Caramel Cupcakes

I have written in the past about our journey with Noah and Coeliac Disease. I have also written about my professional journey and my thoughts about how the wider industry I work in also deals with that.  Some can cater for the free from market and do it particularly well.  Others offer a half-hearted approach and do not appear to offer the continued guidance to their teams on how to deal with, empathise with or understand the health issues associated with coming into contact with foods that their customers/guests/visitors simply cannot in any way, consume/touch or be in the vicinity of.  We won’t mention those that don’t appear do anything.

Will there be a light bulb moment for those outlets than continue to get it wrong? What will it in fact take, to make a menu choice easy for every one? Where a pudding is not fruit, that complex menu making becomes not about quantity, but about quality and ease of delivery.

To see the face of my colleague when he realized I had made these for everyone to enjoy was a moment to behold. I wish we had taken a photo.  It really isn’t difficult to include everyone. It just takes a little thinking time and when you get it right, its a wonder to behold.

gluten-free-and-dairy-free-caramel-cupcakes

Now I have that off my chest 🙂 I can bring you these wonderful little cupcakes created for some work colleagues.  They are not difficult to make, in fact they are very quick and easy and are also incredibly light to eat.

You will need a 12 hole muffin/cupcake tray – lined with muffin cases.  Pre heat the oven to Gas 3/160c – using the middle shelf.

This is an all-in-one recipe, so pop the mixing bowl on the scales to weigh out the ingredients. I used a stand mixer (Kitchen Aid) and the paddle attachment.

  • 150g Gluten Free Self Raising Flour
  • 150ml vegetable oil
  • 3 eggs
  • 100g Light Brown sugar
  • 50g dark Brown Sugar
  • 10 drops of Butterscotch flavouring (I used  Foodies Flavour Butterscotch)

Once you have weighed all the ingredients, turn on the paddle on low and slow to initially mix the ingredients, then turn it up a little to 4 and beat for about 8 minutes until the ingredients have all combined and you have a smooth caramel colour mixture – it will be quite runny. You need to ensure all the sugar has been incorporated and there are no lumps.

Pour the mixture into the 12 cases and bake for about 20 minutes – or until an inserted skewer comes out clean.  Leave to cool in the tray before removing and completely cooling on a cooling rack.

Then to make the frosting. Again pop all the ingredients into the mixers, stir to mix together, so you don’t get a icing sugar dust cloud, then beat for about 5 minutes to combine. The mix will get light and fluffy as it mixes the sugar into the Stork

  • 100g Stork – for Biscuits & Cookies – softened
  • 200g Icing Sugar
  • 10 drops of Butterscotch Flavour
  • Food Thoughts Cacao Nibs to decorate

Pipe onto the cupcakes with your desired nozzle and finish with a sprinkling of Cacao Nibs.

I would suggest you eat them within a couple of days, whilst at there best.