Recently one of my friends has become gluten-free (Doctors orders) so last week I got to make a gluten-free cake for the first time EVER! I know, like why have I never done this before?! I know I will definitely baking this one again, for sure. And yes, we ate it from a box, because we’re so classy like that 😉
Also, this recipe was for a three-tier deep cake, when I baked it I used 1/3 of the ingredients so my cake wasn’t HUGE! That’s why the pictures will only have 1/3 in them, e.g 1 egg, instead of 3 etc…
- 1 cup sour cream
- 170 g dark chocolate ( min 60%)
- 1/2 unsalted butter
- 3 eggs
- 3/4 sugar
- 4 tbsp brewed coffee
- 1 cup + 2 tbsp gluten-free flour
- 1 tsp baking soda
- 2 tsp baking powder
- pinch of salt
Pre-heat the oven to 180 C/ 350 F/ Gas Mark 4
Firstly melt the Soured Cream, Chocolate and Butter together, on a low heat, then put to one side.
In a largeish bowl whisk the sugar and eggs together.
Then add the melted chocolate mix, and coffee. Whisk again.
Whisk in the flour, baking soda and baking powder, till well blended.
Line and grease some 6/7 inch tins and spread the batter evenly between them. Bake for 30 minuets, or until springy when lightly pressed. Remove from tins and cool on a wire rack.
- 100 g sugar
- 100 ml heavy cream
- 100 g unsalted butter
- 50 g dark chocolate
- 1/4 tsp fleur de salt
- 50 ml whipped heavy cream
Melt the sugar in a pan on a low-medium heat.
Till it looks like caramel, then whack up the heat and pour in the 100ml Cream
And mix until all is combined and it stops bubbling so much. Now turn down the heat.
Add in the chocolate, butter and salt. stir until melted together. Put to one side.
Whisk the 50ml cream to a soft peak, literally just as it starts to get whippy-ish. Now combine the chocolate caramel and stir together with a spatula. Leave in the fridge to set for AT LEAST 45 MINUETS!!!!!! Trust me, that is why my end product pics are all weird with caramel oozing from the cake. I learnt a lesson in patience. Please if you want a lovely looking cake WAIT the 45 mins 🙂 ❤
- 50g dark chocolate
- 50 ml heavy cream
Just melt the chocolate and cream together and the ganache is done ❤ simples!
Once you are sure the caramel cream is solid enough to spread, begin erecting the cake.
Place your bottom tier on a board/ plate/ stand. Or in my case below, a box?! Spread the top of that cake with the caramel cream filling. Place the next layer on top and do the same (unless it’s your final layer, then use all the creme on the bottom cake). Placing the final layer on top, making sure the layers are even and secure. Pour over the ganache.
Ta da! One of the messiest, yet still SUPER TASTY cakes I’ve ever made. I can’t stress enough about making sure your delicious caramel cream filling is cool enough to spread on the cake. Hope you enjoy baking this, it’s so simple and a great treat for when you’re sick of buying over-priced gluten-free treats from the supermarket. I was told it looked like a jaffa cake, what do you think?
xox Much love Holly xox
P.S. Recipe from Emy Bakes