15+40 min | 6 | dessert | other cooking styles | community
This is my all time favourite decadent and luxurious gluten-free chocolate & raspberry cake, so easy to make and so delicious. I’ve chosen to decorate it with Driscoll’s fresh raspberries as they’re bursting with flavour! Special Thanks to Sarah!
Special Thanks to Sarah Al Jbori - Sarahs Kitchen
1. Preheat oven to 180 degrees C and line two 7 inch baking tins with butter and cocoa powder
2. In a bowl add all dry ingredients and whisk well.
3. Next, add the eggs, milk and oil and whisk until you have a smooth batter.
4. Add the hot water and whisk until you have a runny batter with no lumps.
5. Divide the batter equally between your tins and bake for 35-40 mins or until an inserted skewer comes out clean.
6. Leave the cakes on a cooling rack to cool completely then level using a knife or cake leveller.
7. To make your ganache place all the ingredients in a bain-marie (heat-proof bowl) over a hot water bath and stir until it’s all melted and well combined. Remove and allow to cool completely and thicken. You can speed this process by whisking it using an electric whisk to thicken it quicker.
8. To assemble the cakes place some ganache on your cake stand then the bottom cake sponge. You may wish to brush the sponge with some milk to keep it moist. Next, spread a generous amount of raspberry jam and then a generous amount of ganache.
9. Place your final cake sponge on top and cover the whole cake with the ganache. Decorate with Driscoll’s fresh raspberries, some raspberry jam and if you wish sprinkle some sea salt (it makes it a little more fancier and posh!)
