Gluten Free Black forest and chocolate birthday cake
This cake was for my sister who has just turned 40. Because we have many different allergies in the family we made sure it was dairy free aswell. The Ferrero Rocher are not gluten free but were for decoration.
14oz of Gluten Free Self Raising Flour
14oz of Dairy free Butter
14oz of caster sugar
2oz of Coco powder
1 tsp of gluten free baking powder
3 Tbsp of Dairy free milk (I used soya)
BUTTER ICING INGREDIENTS
10oz of Dairy free Butter
24oz of icing sugar
3 Tbsp Vanilla essence
3 Tbsp soya milk
6 Tbsp Cherry pie filling
4 Tbsp of Cocoa powder
Preheat the oven at 160c fan. Line 3 cake tins with baking parchment and then dust with flour.
I then use an all in one method with the ingredients and then put all ingredients in the mixer for 2 minutes on full.
Once out of the mixer evenly distribute in the three tins (8inch sandwich tins) and place in the oven for 30 minutes.
Once the cake is cooked place on a cooling rack. Whilst waiting for the cake to cool make the butter cream by beating the softened butter and icing sugar together once mix together take a quarter of the mixture and add the coco powder and 1 Tbsp of the milk and mix well, place in a piping bag. Add the vanilla essence and the rest of soya milk and mix until light in colour. Split the butter cream mixture into 3 mixing bowls and add the food colourings of your choice (I used different purples)
Once the cake is cool, pipe chocolate the butter cream in between the 3 layers and spread the cherry pie filling in the layers as well. Then decorate the cake how you would like. I did a crumb coat layer with some of the pale could butter cream and put the cake in the fridge for a few hours to set and the I piped the 3 colours of butter cream on the cake and smoothed the edges and decorated the top of the cake using a selection of different chocolates.