130ggluten free plain flourI used GFA mix A - see NOTES
1½tspbaking powdergluten free
½tspbicarbonate of soda
¼tspfine sea salt
1tbspwhite wine vinegar
150gunsalted butter softened
140ggolden caster sugar
80gsoft light brown sugar
2large eggs UK Large - at room temperature
‘Red Velvet’ Sponge – single layer
75ggluten free plain flour
¾tspGF baking powder
¼tspbicarbonate of soda
pinchfine sea salt
1tbspbeetroot powderif you don’t have this, add an extra tablespoon flour instead
½tbspwhite wine vinegar
75gunsalted butter softened
70ggolden caster sugar
40gsoft light brown sugar
1large egg UK Large - at room temperature
red food colouring pasteto preference of colour
100 ggood quality cherry conserveapprox weight
Dark Chocolate Ganache
225gdark chocolategood quality
8 to 10fresh whole strawberries
edible sprinkles and sparkles
Sponge- for both cakes
Base line 2 x 9 inch square baking tins (chocolate sponge) with baking paper (1x 9 inch for the red velvet).
Pre-heat the oven to 180 C/350 F/Gas 4.
Weigh and mix together the flour, almonds, baking powder, bicarbonate of soda, xanthan gum, salt, cocoa and beetroot powder (if using), ensuring all lumps are broken down. TIP: Weigh into an airtight container and shake vigorously.
In a jug, mix together the milk and vinegar and leave to stand for 10 minutes.
Cream together the butter and sugars with an electric whisk until pale and fluffy.
Add the vanilla, followed by the eggs (one at a time) and beat until smooth.
Add the yoghurt and beat again.
If adding food colour, add at this stage and beat in. Use paste rather than liquid as it is more concentrated and will avoid the batter becoming too runny. Add colour to the shade required.
Fold in the milk-vinegar mix alternately with the flour about a third at a time, until just combined (be careful not to over-mix).
Spoon the batter into the tins and smooth the top(s) to level.
Bake for 20 to 25 minutes until the top springs back to the touch and a skewer inserted comes out clean.
Remove from the oven and turn onto a wire rack to cool completely.
When completely cool, chill the sponges for about 45 minutes to firm up slightly before cutting.
Using a round cookie cutter (about 6½ cm diameter) carefully cut as many cake circles as you can from the sponge and set aside. (Save the left overs for trifle).
Warm the cherry conserve in a microwave (or in a small bowl over simmering water) and stir until smooth.
Layer the sponges chocolate then red velvet then chocolate with cherry conserve between them.
Dark Chocolate Ganache
Chop the chocolate into small pieces and place in a heat-proof bowl.
In a small saucepan, heat the cream until just coming to a simmer over a low to medium heat. Do not allow to boil.
Pour the cream over the chocolate and leave to stand for a couple of minutes to melt, before stirring through until smooth. Stir gently and slowly.
Allow the ganache to cool, stirring occasionally. Be careful to keep an eye on the consistency. You want it slightly thickened, but still fluid enough to pour and spread.
When ready, spoon a little ganache over each cake (a little more than a tablespoon per cake), gently spreading (while it is still liquid) across the surface. Allow a little to run down the sides.
Decorate the top of each cake with sprinkles and leave to set.
While the ganache is still fluid, dip the strawberries to half-coat and set aside on baking paper to allow the ganache to set.
Place a strawberry on top of each cake. Share and enjoy…
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may be slightly different.