Chocolate and Berry Celebration Cake (Gluten Free, Dairy Free)
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 blueberriesNoteRather 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/ - 2