Gluten Free Mint Chocolate Cake - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-mint-choc-anti-gravity-cake

Posted On: 25th February 2016

You can't beat a chocolate cake pimped up with everything mint! This gluten free cake can be made anti-gravity if you like using a straw and and extra bag or two of aero bubble, to make it look like they are falling from the bag. This version uses mint matchmakers and aero bubbles but you could twist the flavours, how about honeycomb matchmakers and crunchie rocks?

Ingredients

Cake
250g caster sugar
250g margarine
4 eggs
250g self raising gluten free flour
20g cocoa powder

Buttercream
300g margarine
600g icing sugar
1tsp peppermint extract
2tsp cocoa powder

Decorations
3 packets mint matchmakers
3 bags aero bubbles

Preparation Time: 2 Hours
Cooking Time: 30 Mins

This recipe contains

Dairy, Egg

Method

1. Cream together caster sugar and margarine in a large bowl.

2. Beat eggs in a jug or bowl, add one third to the creamed sugar and margarine and beat with a wooden spoon.

3. In another bowl sift together the flour and cocoa powder, add one third of this into the creamed mix and beat again. Repeat adding the eggs and flour mix alternately until all off the ingredients are well combined.

4. Grease and line 2 or 3 (if you don't have 3 make sure to reserve 1/3 of the mix and bake once the other 2 are done) 8 inches round cake tins and equally spilt the mix between the tins. Place in an oven on gas mark 5 and bake for 25-30 mins until cooked.

5. Once cooked leave in tins to firm up for 10 mins and then tip out onto a cooling rack, allow to go completely cold. Regrease and line one tin and cook the 3rd cake if you haven't get cooked this one - pour in the batter and again bake for 25-30 mins.

6. Once all cakes are cold, proceed to make the buttercream. Place room temp margarine and icing sugar in a bowl and gently cream together, once combined add in the peppermint extract. Split the buttercream into two bowls, roughly in half, use one bowl between the layers of cake. Spread evenly on the top of one cake, place another on top, more buttercream and then top with the final cake layer.

7. Using the remaining buttercream, add in peppermint extract and cocoa powder, mix well.

8. Place the cake onto a cake board. Spread a thin layer of the mint choc buttercream around the edge of the cake. Press matchmakers vertically into the buttercream so they stick to the cake, do this all the way round the cake. Once all the edge is covered put in the fridge for 30 mins to set it a little before doing the top.

9. Remove the cake from the fridge, use more chocolate buttercream to coat the top of the cake, you want about 3-4mm in thickness, make sure you go all the way up behind the matchmakers.

10.. Fill the top with aeros, sticking them well into the buttercream.

IF YOU WISH TO MAKE THE CAKE INTO AN ANTI GRAVITY CAKE....

11. Push a straw into a gap between the aeros. Coat the straw up to the bend in melted chocolate and then build up the aero balls (you'll need at least another 2 bags, depending how big you want your waterfall) around the straw to make an almost pyramid shape but more rough so it looks like they are falling randomly, use dabs of chocolate to get the bubbles to stick to each other. I suggest putting the cake in the fridge every so often for 20 mins to set the chocolate a little, this makes it a lot easier to build up as the higher you go the more it starts to fall apart when the chocolate is melted. Add other random balls away from the pyramid so it looks like they have rolled away.

12. Once you have built up all the bubbles to the bend in the straw, take one of the empty aero bags and using a little sellotape stick the skewer and bend part of the straw to the inside of the bag, make sure it is tilted to look like the bubbles are falling from it and also hiding the straw.

This recipe makes 14 slices
Nutritional info per serving