I think the thing I like most about making cakes, is the reactions of the people receiving them!
This girl who ordered this, wanted to give the cake as a gift to two of her friends who had their nameday on Monday. One friend was heavily into basketball, the other was a lover of all things NIKE. You can’t see it in this picture, but the side of the cake had a football (soccerball for you Americans) pattern on it!
Eleni, the girl who ordered it loved it so much, she ran up to me & hugged me!
That’s the kind of reaction that always makes me endlessly happy.
Any way, there’s a rich chocolaty cake in the middle of all that decoration, & a mascarpone filling to it….. It’s a little sweeter than my usual cake, but that’s also because I was making it for teenagers… and you can never have enough sugar when you’re a teenager!
– 200g unsalted butter, room temp
– 300g sugar
– 4 eggs
– 2 tsp baking powder
– 325g gluten-free all purpose white flour
– 75g cocoa
– 1/2 tsp xanthan gum
– 120ml milk
1. pre heat the oven to 175C. Grease & line two 20cm spring-form cake tins with parchment & set aside.
2. place the butter & sugar in a bowl & beat until light & creamy. Add in the eggs one at a time & beat between each addition until the mixture is once again light.
3. add in the dry ingredients & beat until combined. Add in half of the milk & beat untl combined, plus an additional minute. Add in the rest of the milk & beat until combined, plus an additional two minutes to aerate the mixture.
4. divide the mix between the two tins & bake for 30-40 minutes. Cake is done when a toothpick can be inserted into the cake & comes out clean.
5. allow the cake to cool completely before adding the filling.
– 100g mascarpone
– 200g heavy cream
– 1/2 tsp vanilla
– 60g icing sugar
1. place all ingredients into a bowl & beat until the cream has stiffened & stiff peaks can be formed.
2. spread the mixture in an even layer on top of one of the cake, & place the second cake on top.
3. the cake can be left like this & served. If planning to decorate, then proceed to the buttercream.
– 800g icing sugar
– 500g unsalted butter, room temp
1. place both ingredients in a bowl & beat until light & fluffy, this should take several minutes.
2. apply a thin layer all over the cake & place in the fridge. It doesn’t need to be pretty, & it’s ok if crumbs are stuck in it. This layer will harden whilst in the fridge & act like a glue.
3. once the first layer of icing is cold & hard, remove from the fridge & apply the rest of the icing to the cake in a nice, smooth, even layer. Place the cake back in the fridge to allow this to also harden. Once hard, the cake is ready to be decorated with fondant if you so choose.
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.