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Chocolate and Berry Celebration Cake (Gluten Free, Dairy Free)

celebration cake
Cooking Method
Cuisine
Courses
Servings 12
Ingredients
  • For the chocolate sponge:
  • 250 g dairy free spread
  • 250 g caster sugar
  • 4 eggs
  • 190 g gluten free self raising flour
  • 35 g gluten and dairy free cocoa powder
  • 1 teaspoon baking powder
  • 30 g ground rice
  • 3 tablespoon dairy free milk
  • For the frosting:
  • 225 g icing sugar
  • 25 g cocoa powder
  • 125 g dairy free spread
  • 1 teaspoon vanilla extract
  • Others:
  • 2 tablespoons raspberry jam
  • handful of strawberries
  • handful of blueberries
  • handful of raspberries
  • 75 dairy free chocolate cigarillos (see note in description)
Instructions
  1. Preheat the oven to 180 oC
  2. Cream the butter and sugar together for a couple of minutes until light and fluffy
  3. Add the eggs one at a time, beating well after each addition
  4. Add the flour, cocoa, baking powder and ground rice and beat well to combine
  5. Add the milk and mix in
  6. Line two 8 inch round baking pans
  7. Divide the cake mixture between the two tins
  8. Smooth out the top of the cakes with a spatula
  9. Place in the oven and bake for 20 minutes
  10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack
  11. Make the frosting by beating together the dairy free spread, cocoa powder, vanilla extract and icing sugar
  12. Use the raspberry jam to sandwich the cakes together
  13. Cover the top and sides of the cake with the chocolate frosting
  14. Gently press the cigarillos into the side of the cake so they form a collar all the way round
  15. Allow to set in the fridge for an hour
  16. Decorate the top with the raspberries, strawberries and blueberries
Note
Rather than trying to explain how I made them I thought it best to check out the options for how these are made in this handy guide: http://thechocolateaddict.com/blog/2013/09/24/how-to-make-an-oh-so-elegant-chocolate-cigarette/