Gluten Free Mint Chocolate Celebration Cake

5 from 4 votes

Gluten Free Mint Chocolate Celebration Cake

A showstopper of a gluten free cake. This Mint Chocolate Celebration Easter Cake is three layers of chocolate sponge sandwiched with mint choc butter cream and topped with minty mini Easter eggs. Can be made dairy free and vegan too.

Prep Time10

Cook Time20

decorating time20

Total Time50

Course: Tea Time, Treat

Cuisine: Egg Free, Gluten Free

Keyword: Celebration, Chocolate, Easter, Egg Free, Gluten Free, Mint

Servings: slices

Calories: 815kcal

Author: Glutarama

Equipment

Ingredients

For the chocolate sponge

200 g golden syrup (corn syrup)
200 g soft dark brown sugar
200 g butter can use dairy free butter blocks
280 ml milk can use dairy free alternative
300 g gluten free plain flour all purpose
150 g cocoa powder
3 tsp bicarbonate of soda
2 tbsp ground flaxseed or two eggs if suitable
1 tsp psyllium husk powder (optional) not necessary if using real eggs

For the chocolate mint buttercream

300 g butter or dairy free butter block
450 g icing/confectioners sugar confectioners sugar
150 g cocoa powder
6 tbsp milk or dairy free alternative
½ tbsp peppermint extract

Additional chocolate filling

100 g chocolate spread preferably not hazelnut, if necessary use a dairy free spread

To decorate

3 tbsp icing/confectioners sugar confectioners sugar
1 tsp water
1-2 drop(s) peppermint extract
100 g mini chocolate Easter eggs or free from alternative

Instructions

To make the chocolate sponge

Preheat oven to 180°C | 160°C fan | 350°F | Gas 4
In a saucepan add the golden syrup, brown sugar and butter. Gently heat until melted whilst continuously stirring. Remove from the heat.
In a large mixing bowl measure the gluten free flour, cocoa powder, flaxseed and psyllium husk (if using) and bicarbonate of soda. Use a whisk to combine the dry ingredients.
Add the milk to the melted sugar mixture and whisk.
Now add the melted chocolate and butter mixture to the bowl of dry ingredients and mix thoroughly to combine. The cake mixture will be quite wet so don't worry, this is fine.
NOTE: if you can have egg, add the two eggs now and whisk to combine.
Spoon the mixture evenly into 3 round 20cm cake tins that have been greased and lined - it works out about 450g per cake tin if you want to weight them.
Pop into the oven for 20mins, they are ready when a cocktail stick is inserted and comes out clean. You want to be on the side of seeming underdone, trust me they won't be.
Allow to cool before going onto the next stage.

To make the chocolate mint buttercream

In a large mixing bowl or mixer, beat the butter, peppermint extract, milk and about 3 tbsps of icing sugar together until light and creamy.
Add the rest of the icing sugar and cocoa power in stages until all the dry indredients have been combined.
If you find the buttercream is too stiff add another tablespoon of milk.
Spoon the buttercream into a large piping bag with a star nozzle and set aside ready to decorate.

To decorate the cake

Spoon half the chocolate spread over one chocolate sponge then the other half over the second.
TOP TIP: use the best looking sponge for the top layer
Now pipe buttercream rosettes around the edge of the two chocolate spread sponges until you've covered the sponge. repeat with second sponge.
Place the sponge layer one on top of the other with your best looking sponge on the top. Now pipe rosettes evenly around the edge of the cake until you've run out of space. I piped 8 with one large piped star in the middle.
Next top each piped rosette with a chocolate egg and pile the rest in the middle.

To make the peppermint cake drizzle

Combine the icing sugar, water and 1-2 drops of peppermint extract in a small bowl or cup and then using a teaspoon drizzle the white peppermint icing over the cake to finish.
Now sit yourself down, pat yourself on the back and revel in the wonder of your Mint Chocolate Celebration Cake!

Nutrition