Gluten free dark chocolate layer cake with salted chocolate cream
I received one of the best Christmas presents from my friend Jo this year. A 12 Cup Mini Sandwich Cake Tin. And then I promptly got so sick I couldn’t play with it properly. But now that I’m feeling quite a bit better, I’m finally able to play with all the Christmas presents I’ve been unable to use (I also received an ice-cream maker!). But I’m also trying to be fairly well behaved and not to eat too much from the naughty list so that Munchkin will be happy and healthy when he/ she is born. How does one make a cake and not eat it all?! Normally I would bake a big cake and then have people around to eat it, or send it to work with my husband. But whilst staring at the small cake tin, I had a small epiphany. I would make two little cakes!
And this is the result! I adapted this recipe to use dark chocolate and to be gluten-free and topped it with salted dark chocolate cream. It should make up 2 small layer cakes. One for you to eat and one to give away (it’d be perfect for Mothers Day or a birthday).
- 45 grams of good quality dark chocolate plus 50 grams for the chocolate cream
- 1 eggwhite
- 70ml of milk
- 1/4 teaspoon of vanilla concentrate (I use Taylor & Colledge Pate de vanille available from Migros)
- 75 grams of your preferred gluten free flour mix (I use Schar Patisserie Mix C Gluten Free flour)
- 1 teaspoon of gluten-free baking powder
- 1/4 teaspoon of guar gum
- 65 grams of caster sugar
- 30 grams of unsalted butter, softened
- 25oml of pouring cream
- Pinch of sea salt
- Decorations. I used dried flower petals I bought at my local market.
This should make 2 little layer cakes. But it depends on how many layers you make.
Pre-heat your oven to 180 degrees celsius.
Melt 45 grams of chocolate, either in a small bowl over a double boiler or in the microwave. Set aside to cool.
In a small bowl whisk together your eggwhite, 30mls of milk and vanilla paste.
In a mixing bowl, beat together flour, caster sugar, guar gum, baking powder, softened butter and the remaining 40ml of milk until the mixture is smooth. Add eggwhite/ milk mixture and finally the cooled chocolate and beat until light and fluffy.
Spoon mixture into Mini Sandwich Cake pans (it should fill 5 – 6 of them) and smoothen to even them out (the mix can be a little thick).
Bake in the oven for 10 minutes or until a skewer inserted into the center comes out clean.
Leave to cool for 10 minutes in the pan, then turn out to cool completely on a wire rack.
For the cream, melt 50 grams of chocolate, either in a small bowl over a double boiler or in the microwave. Set aside to cool.
Whip cream until soft peaks form. Add cooled chocolate and pinch of salt to taste. Whisk together and refrigerate for a further 15 minutes.
To assemble, cut the tops and bottoms of your cakes off and slice so that you have nice even ‘layers’. Sandwich them together with the chocolate cream. Put a little more cream on top and decorate as you desire.
Eat the remaining offcuts! 😉