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Gluten Free Indulgent Chocolate Layered Easter Cake Recipe

Hello lovelies! Hope you all had a lovely Easter break.

A few weeks back my computer died and whilst I was waiting to find out if Apple were bringing out a new Mac book Pro I decided to use the time to get my garden into some sort of order after a wet windy Winter. After finding out I would have to wait quite some time before Apple released a new mac book Pro, I decided to bite the bullet and this past weekend I bought a new Mac book pro. So it is business as usual again..

I made lots of chocolate eggs, bunnies and nests for my family but for my littlest sister's family I decided to make a gluten free layered chocolate cake. You see my sister's eldest son Daniel loves cake, so much so that when he visited Santa this past Christmas all he asked for was a cake!

I have wanted to have a go at making a robins egg splattered cake for a while, so I started with that as the base idea, but I also was loving all the dripping with chocolate ganache cakes I had seen on Instagram, so decided to use that idea for the top. After much deliberation I decided to decorate the top with a robins egg blue white chocolate egg filled with golden eggs and for some extra sparkle I decorated the chocolate ganache with a light dusting of edible gold glitter. For an extra surprise I hollowed out the centre of cake and filled it with micro chocolate eggs.

Here's my Gluten Free Indulgent Chocolate Layered Easter Cake Recipe...

Gluten Free

14 Servings

Method

Gluten Free Indulgent Chocolate Layered Cake

  1. Grease and line four 18cm round cake tins

  2. Preheat the oven to 140 degrees fan or 160 degrees.

  3. Mix the coffee granules into the water

  4. Place the chopped chocolate, butter and coffee water in a medium heavy based saucepan. Heat on a low heat till the butter and chocolate has just melted.

  5. Sift the flours, bicarbonate soda and cocoa powder powder into a large mixing bowl, stir in sugars.

  6. Beat the eggs in a small bowl and stir in the buttermilk.

  7. Pour the melted chocolate mixture and egg mixture into the flour mixture. Stir until the mixture is well combined and you have a smooth runny mixture. Pour into the cake tin .

  8. Bake for 60-80 mins until a cake skewer inserted into the centre comes out clean. Leave to cool in the tin then turn out onto a baking rack till completely cool.

Vanilla cream cheese frosting

  1. Beat the butter until super soft and creamy

  2. Add the cream cheese and vanilla extract, beat until well combined

  3. Add the sifted icing sugar and beat until you have a soft, well combined icing

Dark Chocolate Ganache

  1. Pour the cream into a small saucepan, heat until almost boiling.

  2. Place the chopped chocolate in a bowl and pour over hot cream mix. Stir until all the chocolate has melted and you have a nice smooth consistency.

To decorate

  1. Slice the cooled cakes into two horizontal slices, so you have eight cake slices. Using a cupcake corer or round cutter, cut circles from the centre of six slices of cake

  2. Place the first un cut cake layer on the cake board, spread with strawberry jam and frosting. Place a second layer of missing centre cake on top, spread with strawberry jam and frosting. Repeat with remaining five cut slices of cake. Fill centre hole of cake with micro chocolate eggs. Place the last un cut cake layer on top.

  3. Spread a thin layer of frosting onto the cake. Don’t worry if there are crumbs in the icing, this is expected. The frosting layer is so thin that you will see the cake and crumbs. Smooth the icing as best as you can and let it dry. The crumb coat needs to be dry to the touch before you put the final layer of icing on.

  4. Color your cream cheese frosting with a few drops of food coloring. Mix well till you have an even colour.

  5. Cover your crumb coated cake in an even layer of robins blue egg frosting. I like to use a my Tala icing table and long spatula to get a lovely smooth coat of frosting.

  6. In a small bowl mix the cocoa powder and vanilla extract till you have a nice smooth chocolate paint. Using a cake paint brush dipped in the chocolate paint, flick the bristles to splatter the paint on to the frosted cake. Repeat till you have covered your frosted cake in splatters of chocolate paint. Place cake in refrigerator for about an hour. Meanwhile use the chocolate paint to splatter the turquoise chocolate egg, leave to set.

  7. Spoon chocolate ganache on top of the cooled cake, spread over the top of the cake and nudge it over the sides so that it drips down the sides. Gently push golden eggs into ganache around the top edge of the cake.

  8. Place one half of the turquoise, chocolate splattered egg on top of the cake, fill with golden eggs and then place the remaining half of the egg on top, so that it securely sits in the chocolate ganache.

  9. Once the chocolate ganache is set, dust with edible gold glitter. Place in fridge, and remove from fridge at least an hour before serving so it is at room temperature.

Ingredients

Gluten Free Indulgent Chocolate Layered Cake

  • 400g dark chocolate (coarsely chopped)

  • 400g butter

  • 2 tbsp instant coffee granules

  • 250ml cold water

  • 170g gluten free plain flour

  • 170g gluten free self raising flour

  • 0.5 tsp bicarbonate of soda

  • 400g light muscovado sugar

  • 400g golden caster sugar

  • 50g cocoa powder

  • 6 large eggs

  • 150ml buttermilk

Vanilla cream cheese frosting

  • 200g cream cheese

  • 500g icing sugar

  • 70g butter (unsalted, at room temperature)

  • 1 tsp vanilla (extract)

Dark Chocolate Ganache

  • 200g dark chocolate (finely chopped)

  • 284ml double cream

To Decorate

Equipment

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