Chocolate cake 

I have quite a few chocolate cakes that I like to bake but this is one that has evolved over the years and I have now tried it gluten free. Trust me you can't taste the coffee in it but it does add a depth of  flavour. 

Ingredients 

For a two layer cake -

1 3/4 cups / 275g soft brown sugar 

1 3/4 cups / 245g gluten free self raising flour, I use Freee foods flour

3/4 cup / 70g  cocoa

1 tsp baking powder

1/2 tsp salt

2 eggs

1 cup / 200ml milk

1/2 cup / 100ml grapeseed oil

2 tsp coffee granules 

1 cup / 200ml boiling water

1 tsp vanilla essence 

For a three layer cake-

415g soft brown sugar

365g self raising flour 

105g cocoa

1 1/2 tsp baking powder 

3/4 tsp salt

3 eggs

300ml milk

150ml neutral oil (I use grapeseed oil)

3 tsp coffee granules

300ml boiling water 

1 tsp vanilla essence

I then use one of these chocolate frostings- the first one is less rich

Chocolate frosting -

1 cup / 227g  softened butter  

1/2 tsp salt

2 cups / 250g icing sugar

1 cup / 100g cocoa

1/2 cup /150ml sour cream

 1 cup / 170g chopped mix of milk and plain chocolate ( I use a half and half mix of galaxy and plain chocolate )

1 tbsp golden syrup

method-

1. Melt chocolate in a bowl in a microwave or in a heatproof bowl over a pan of simmering water 

2. In a mixer, beat the butter and icing sugar on a low speed until well combined

3. Turn the mixer to high speed and beat until light and fluffy 

4. Add in the cocoa and beat again, slowly at first and then on high speed 

5. Add in the sour cream and beat and then whisk in the melted chocolate, salt and golden syrup and beat once more, the use to fill, and top the cake on the sides and in between each layer, this should be enough for a three layer cake 

Ganache  or use your own favourite chocolate icing

180ml double cream

225g plain chocolate, chopped into small pieces 

25g butter

Method

1. Preheat the oven to 180c 

2. Grease and line either two 19cm round cake tins or there if using the three tin mix

3. I use a mixer with a paddle blade attached but you can use a food processor or of course do it by hand.

4.  Mix the soft brown sugar, flour, cocoa, baking powder and salt together really well. 

5. In a jug or bowl dissolve the coffee granules in the boiling water., add the vanilla essence too. 

6. In a seperate bowl beat the eggs with the milk and oil 

7. Either with your mixer running or while beating well add these to the dry ingredients.

8. Now add the boiling water with the coffee essence slowly into the mix. It will seem very runny but don't worry thats how it should look.

9. Pour into the two tins.

10. Bake for 25-30 mins or until a skewer inserted into the middle comes out clean.

11. Allow them to cool in the tins for about 20 mins before turning out onto a cooling rack.

12. Allow to cool before icing. The cake is so light that sometimes it can crack but don't worry it will fine once iced.

13. To make the ganache, heat the double cream until just boiling. Remove from heat and add in the chocolate. Beat really well until the chocolate melts and then beat in the butter.

14. Allow to cool before using to sandwich together and icing. If necessary put in the fridge until its slightly thicker but not too thick

15. When ready sandwich the sponges together and then ice the cakes top and sides. Decorate.

I also bake this cake in a rectangular tin as a one layer cake. I use a tin that is 28cm by 22cm.
Make the cake in the same way and adjust the baking time accordingly, it may take a little longer and test in the same way with a skewer in the middle, I check on it halfway through and turn my tin around and then I test to see if its baked after about 25 mins. I then either frost it with whipped cream and decorate with raspberries, strawberries or sprinkles or use the frosting below.

Raspberry marshmallow frosting

Ingredients

100-150g raspberries (sounds silly, but I do this by colour, once it reaches the desired shade of pink I stop so sometimes I add the full 150 sometimes I want a more subtle colour
2 large egg whites
1/2 cup plus 2 tablespoons  / 150g granulated sugar
1/4 teaspoon cream of tartar
1/4 cup / 60ml liquid glucose
1/8 teaspoon table salt
1 1/2 teaspoons lemon juice

Method 

1. In a blender or food processor, process the berries until smooth and then pass through a sieve to remove the seeds, pressing through with a spoon to make sure you get all  the juice. Set aside.

2. In a scrupulously clean bowl put the egg whites, sugar, glucose syrup,  cream of tartar and salt.

3. Place the bowl over a saucepan of simmering water. Whisk with an electric hand whisk until the mixture is warm.

4. Take the bowl off the heat and whisk in the puree.

5. Either continue using the hand whisk or transfer to a free standing mixer with the ballon whisk attachment and mix on high speed for about  7 minutes when the mixture will be really thick. 

6. Add the lemon juice and whisk in.

7. Use to frost the cake once it is cooled. 

8. It is best served fresh,