If you are Gluten Free or just like chocolate, I have the recipe for you. Because now you can have cake and eat it too.
(I apologise for the bad quality and lack of photos, we ate it before I could get any better ones! OOPS)
I have a super simple recipe that will be loved by all. Plus it takes no time at all to create this stunning decoration- who has time to fuss with icing?!
I have covered the entire cake in Elizabeth Shaw flutes to create the gorgeous and simple design and then popped in whatever chocolate suited my fancy. Underneath all the chocolate decor is a soft, moist chocolate gluten free sponge, with chocolate fudge icing. Death by chocolate may occur, but when it looks this amazing- who cares?
This recipe is an adaptation from Jamie Oliver but feel free to experiment or use your own recipe!
300g unsalted butter- plus greasing.
300g gluten free plain flour- plus dusting.
300g caster sugar
4 large eggs
2tbsp vanilla extract
1 + 1/2 tsp gluten free baking powder
6tbsp cocoa powder.
2 tbsp milk
425g icing sugar
1/2 tsp vanilla extract
175ml milk, or as needed.
Elizabeth Shaw Flutes
Preheat your oven to 190C/375/Gas 5
Grease two cake tines with butter, line the bottom with paper and dust the sides with GF flour.
In a bowl, beat together the butter and sugar until light and fluffy (around 5 minutes). Add in the eggs one at a time, and then mix with the vanilla extract until combined.
Sieve in the flour, BP and cocoa powder and fold through gently.
Add in the milk and combine until you have a smooth batter.
Divide the mixture between two tines and place in the oven for 15/ 20 minutes or until a knife comes out clean.
Leave to cool for around 5 minutes in the tin, before turning out onto a cooling rack- leave to cool completely.
Make the icing:
Melt the chocolate and butter in the microwave or baine marie.
In a large bowl combine the icing sugar, vanilla and 2/3rds of the milk. Add to the chocolate mixture and add in the remaining milk a little at a time until desired consistency.
Let stand until spreadable.
Then spread onto cooled cake.
Once cake is iced. Add Elizabeth Shaw flutes around the entire outside. Add a nice ribbon.
Add chocolates to the middle and enjoy!!