By Susan Soulard · Recipe ·

GF Chocolate and Raspberry Layer Cake

I recently made this heavenly gluten-free chocolate cake for my daughter's 8th birthday. Her requests were that it had to be chocolate, check, and it had to have raspberries, double check. The result was this deliciously moist, chocolate sauce covered, raspberry topped, chocolate fudge cake.

Once you have found a good consistent cake base or ganache don't forget it – dog-ear that page! Its very simple to add various fruits or flavours once you have a great foundation. It can only get better.

What you'll need

  • 2.5 cups (375g) Gluten Free Plain Flour
  • 1.5 cups (250g) coconut sugar
  • 1 tsp GF baking powder
  • 1tsp GF baking soda
  • 0.5 cup (50g) Raw Cacao Powder
  • 4 eggs
  • 1.5 cups (375ml) Milk of choice (dairy or alternative)
  • 250g unsalted butter (dairy or alternative), melted
  • 200g good quality dark chocolate, melted
  • 2 tsp vanilla extract
  • Raspberries (or fruit of choice) for topping

Quick Cheat’s Ganache

  • 240g sour cream/yoghurt (dairy or alternative)
  • 400g good quality milk chocolate

Method

Preheat the oven to 180C (350F) and line 2 x 20cm round cake tins with non-stick baking paper.

Place the flour, baking powder, baking soda, coconut sugar, eggs, milk, melted butter, melted chocolate, and vanilla in a large bowl until smooth.

Divide the mixture between the tins and bake for 40-45 minutes or until cooked (when tested with a skewer the skewer should come out clean). 

Allow to cool in tins for 10 minutes before turning out onto wire racks to cool completely. Allowing the cakes to cool completely is important in ensuring that the ganache doesn't melt when added to the cakes (resulting in a lopsided cake!)

To make the Quick Cheat's Ganache

Place the sour cream and chocolate in a large bowl, mix to combine, and then refrigerate for 10 minutes until firm.

Place one of the cakes on a cake stand or plate and spread with half the ganache. Top with the second cake and cover with the remaining ganache. 

Decorate the top of your cake with the raspberries!

 

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