Ola! I have finally recovered enough from my raucous Barcelona hen do to bake cake. It took a lot of sleep, paracetamol and carbs but I’m finally there! My girls absolutely know how to PARTY. I, however, seem to be loosing the power to keep up (Going straight from the airport after no sleep from all night clubbing? Not me, I was in bed my midnight, natch). However my inability to keep up raving meant I had more time to discover Barcelona and hunt down some sweet treats. It is scorchio in Spain (obvs) so cake smothered in meltable butter cream is not ideal, it’s all about the pastry, creme patisserie and deep fried sugariness. I discovered these deeeelish mini dough balls coated in cinnamon and sugar at an indoors market. Crispy on the outside, billowing white fluffy insides. They were so good they made me giddy.
I also went to see the famous Barca patisserie, Escriba. Known for intricate, fabulous pastries housed in a beautiful art nouveau building, this is the place to go for a treat with a cafe con leche.
There is nothing more fun (maybe an over statement…) than supermarket shopping on holiday. Love picking up a loaf of Bimbo bread with my gallon of water and Fanta Limon. In all the Supermercardo’s was this 70’s Christmas looking sweet bread scattered with glace fruits and broken sugar cubes, I was going to purchase one for research purposes but I decided the garish bread would be a waste of calories. I would much rather eat more of those dough balls….. Mmmmm……
This weeks bake was not inspired by Barcelona but rather from the reaction I have had from the last gluten free bake I did (http://www.hollylovescake.com/2014/04/gluten-free-lemon-blueberry-and-white-chocolate-cake/). I had several customer orders for it and requests from that if I could do a gluten free chocolate cake that wasn’t dry and crumbly as many gluten free bake notoriously are. This sponge is not a super sweet, I wanted it to be all about the chocolate flavour. The Summery raspberries bring it into season, feel free to use any berries though, blueberries, strawberries, blackberries, even a mixture of several! The toasted coconut you can leave out if you are not a fan but I think it adds a nice texture and added flavour dimension.
Gluten free chocolate cake with toasted coconut and raspberry butter cream
For one 8 inch layer
- 140g dark chocolate (70% cocoa minimum)
- 100g unsalted butter
- 3 tablespoons of full fat Greek yogurt
- 140 g gluten free self raising flour
- 100 g ground almonds
- 6 large eggs, separated
- 85 g light brown muscavado sugar
Raspberry butter cream and toasted coconut
- 300g soft unsalted butter
- 500g icing sugar (This may be more or less depending on individual taste. Keep tasting and stop once desired sweetness achieved)
- 5 tbsp full fat milk
- 150g raspberries
- 150g desiccated coconut
1. Line an 8 inch baking tin with greaseproof paper and preheat the oven to 170 degrees
2. In a heatproof bowl, melt the chocolate and butter over a pan of hot water making sure the bottom of the bowl does not touch the water. When fully melted, remove from the heat and transfer into a clean bowl. Add the yogurt, sift in the flour, almonds and egg yolks and mix well to combine.
3. In a separate bowl whisk the egg whites and gradually add the sugar until stiff and peaks form on the surface. Fold the egg white mixture into the chocolate mixture very carefully making sure there are no streaks of egg white and the two mixtures are completely combined. Add one fifth of your egg whites and beat into the chocolate mix, this will loosen up the batter, allowing you to fold in the rest of your egg whites properly.
4. Pour the cake mix into the prepared tin and bake for 20-25 minutes or until a skewer inserted into the middle of the cake comes out clean.
5. Place the cake on a wire rack and leave to cool completely. This is one layer of the cake, repeat agin for desired layers.
6. Place your coconut in a pan and on a medium heat, toast lightly for a minute or so, the coconut will brown on the edges slightly and it should smell like sun cream. Take off the heat immediately and transfer to a cold plate to cool.
7. In a bowl, beat your butter, milk and icing sugar together until light and airy. Once happy, tip in your raspberries. you can stir until desired effect. You may want to have larger raspberries left scattered throughout the butter cream or mix through completely like in the pictures creating a bright pink mix.
8. To create the cake, take your bottom layer and place on cake board, ensure it is flat by using a serrated knife to level out. Top with butter cream and scatter with the coconut. Add the next chocolate layer and repeat until all layers are used. If you have just two layers, you will have more butter cream and coconut to go on the very top of the cake. Scatter with flowers, fruit or what ever your heart desires.