Chocolate, raspberry and vanilla buttercream cake

Last weekend it was a friends birthday. It fell to me to bring a cake!

Unfortunately my first attempt failed. I’d not had a cake fail in well over 7 years so it came as quite a shock. So heaving the whole lot into the bin I quickly grabbed one of my tried and true recipes and got to work.


I created this gluten free chocolate cake, layered with fresh raspberries and vanilla buttercream frosting.

Unfortunately we were unable to stay for long and so I didn’t get a photo of the inside layers and berries. I had to console myself with tasting the offcuts, a few spare raspberries and tasting the remains of the frosting.
I was quite happy with the result.
But without further ado, here is the recipe! To create this recipe I used the ‘Squidgy Chocolate Fudge Cake’ from ‘Seriously Good Gluten Free Baking’ by Phil Vickery as a base and modified it to suit my tastes. The modified version is below:

Ingredients for the cake:
  • 225 grams of Schar Gluten Free Patisserie Mix C
  • 1 teaspoon of xanathan gum
  • 1 teaspoon of gluten free baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 50 grams of cocoa powder
  • 100 grams of unsalted butter (plus a little to grease the baking tin)
  • 250 grams of dark muscovado sugar
  • 3 eggs, at room temperature and lightly beaten
  • 1 teaspoon of vanilla concentrate (I use Taylor & Colledge Pate de vanille available from Migros)
  • 1 teaspoon of glycerine
  • 200 ml of milk
Ingredients for the frosting and decoration
  • 400 grams of softened unsalted butter
  • 500 grams of icing sugar
  • 3 tablespoons of milk
  • 1 teaspoon of vanilla concentrate (as above)
  • 2 large punnets of raspberries (washed)
  • Edible flowers
Method:

Preheat your oven to 180 degrees Celsius and butter and flour one large 25cm spring-form tin (I also place a layer of greaseproof paper on the bottom to avoid sticking).

Sift the dry ingredients together (the Schar flour, xanthan gum, baking powder, cocoa powder and bicarbonate of soda) into a bowl and set aside.

In a large bowl beat the butter and sugar until light and fluffy. Add the eggs slowly and beat well after each addition.

Add the vanilla paste and glycerine.

Add one quarter of the flour mix and one quarter of the milk, mixing in until just combined. Repeat until all of your flour and milk are well combined.

Pour the batter into your pre prepared tin. Tap tin to level out the cake mix and to give yourself a nice flat cake. Bake in the oven until a skewer inserted into the center comes out clean (about 40-50 minutes depending on your oven)

When cooked, allow to cool in the tin for 10 minutes and then remove the cake and allow to completely cool on a wire rack.

To make the frosting, beat the unsalted butter until pale. Gradually add in the icing sugar. Finally add in the milk and vanilla. Beat constantly until all the ingredients are well combined.

When you cake is cool, cut your cake in half and if required level out the top of your cake (you can turn the top tier of the cake upside down to give yourself a level top if required).

Put the base layer down on your serving plate and spread with a layer of frosting. Cut raspberries in half and layer on top of the frosting, leaving yourself a few select ones to decorate the top of the cake.

Sandwich the second layer and spread a small amount of frosting all over the cake. Don’t worry about crumbs mixing in with the frosting as this is your ‘crumb coat’. Place the cake in the fridge for 10 minutes to set the frosting.

Finally add the remaining frosting to your cake, smoothing with a palette knife. Doing a crumb coat in advance will ensure that you don’t get crumbs in your frosting and that your cake looks clean and tidy.

Add the remaining raspberries to the top of your cake and decorate with edible flowers.

Voila! You’ve a birthday worthy cake!

 

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