Chocolate truffle cake - wheat free recipe
This chocolate cake is rich and gooey, just like a real chocolate cake should be.
Make sure you use 70% chocolate for the frosting to intensify the chocolatey truffley taste. It's a rich cake but people won't be able to resist asking for more.
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 12-14
cake:
| 180 |
g |
butter, softened |
| 180 |
g |
caster sugar |
| 5 |
large |
eggs, beaten |
| 180 |
g |
gluten free flour |
| 60 |
g |
cocoa powder |
| 2 |
tsp |
baking powder |
| 2 |
tsp |
xanthan gum |
| 2 |
tsp |
vanilla extract |
filling:
| 350-400 |
ml |
whipping cream |
| 2 |
tbsp |
maple syrup |
frosting:
| 250-300 |
g |
70% chocolate, in small pieces |
| 500 |
g |
Philadelphia Lite cream cheese (for extra richness you could substitute mascarpone cheese) |
|
|
icing sugar to dust |
preheat oven: 180°C, fan 160°C, 350°F, Gas 4
| 1. |
Line three 20cm (8") circular cake tins with non-stick baking paper. |
| |
| 2. |
Put the butter and sugar into a large mixing bowl and cream together until the mix is pale and smooth. |
| |
| 3. |
Gradually add the eggs making sure you beat the mix well in between. The mixture might look a little curdled but this will disappear once the dry ingredients are added. |
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| 4. |
Sift the gluten free flour, cocoa powder, baking powder and xanthan gum in to the egg mix and beat until all the ingredients are well combined and the mixture is smooth. |
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| 5. |
Add the vanilla and beat the mixture to make sure it is well incorporated. |
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| 6. |
Divide the mixture equally between the three cake tins and level the surfaces. |
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| 7. |
Bake in the oven for 20-24 minutes. The cakes should be risen and firm. To check they are cooked through insert a slim skewer into the centre of each cake. It should come out clean. If it comes out
sticky then leave in the oven for a short while longer then test again. |
| |
| 8. |
Remove the cakes from the oven, leave them to cool for 10 minutes in the tins then turn them out onto a cooling rack and allow to go completely cold. |
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filiing:
| 1. |
Whip the cream until it is fairly stiff as it will need to hold up quite a bit of weight from the layers of cake. |
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| 2. |
Place a layer of chocolate cake on a plate and spread up to half of the cream thickly on top. Then drizzle 1 tbsp of maple syrup over the top of the cream. |
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| 3. |
Place the next layer of cake on top of the cream and maple syrup and spread with the remaining cream and drizzle with another 1 tbsp of maple syrup. |
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| 4. |
Put the final layer of cake on top. Refrigerate the cake while you make the frosting. |
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frosting:
| 1. |
Melt the chocolate in a bowl over a pan of gently simmering water. Do not let any water or steam get into the chocolate. When fully melted allow the chocolate to cool slightly. |
| |
| 2. |
Beat the cream cheese into the chocolate until it is well mixed and smooth. |
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| 3. |
Spread the frosting over the top and sides of the cake, leaving it in rough peaks rather than smoothing it. |
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| 4. |
Place the cake in the refrigerator until it is required. |
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| 5. |
Just before serving remove the cake from the refrigerator and dust it with icing sugar. |
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If you want to make this cake ahead of time then wrap the cake sections well and place in a freezerproof box to protect them. You can freeze them for up to 1 month. Defrost thoroughly
before using to make up the finished cake.
This chocolate truffle cake makes a great wheat free and gluten free birthday cake. It also makes a fantastic dessert for a dinner party, serve it with more whipped cream and some ripe mixed berries for a truly
decadent after dinner treat.
Tip: If you don't have 3 cake tins the same size then simply make up 1/3 of the mixture at a time. Use 2 eggs per third of the mix.
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