When it's special occasion you really need a triple tier cake to impress! I have made this cake multiple times and it always rises and always tastes incredible. It uses a lot of ingredients, but it's definitely worth it.
MAKES 12 SLICES
TAKES 2 HOURS
- 510g light brown sugar
- 370g gluten free flour
- 1 ½ teaspoons xanthan gum (omit of your blend has it)
- 140g good quality cocoa powder (unsweetened)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoon sea salt
- 4 large eggs, lightly beaten (room temperature)
- 340ml whole milk (or milk substitute of your choice)
- 100ml cup coconut oil
- 2 tablespoons of apple sauce
- 2 1/2 teaspoons gluten-free pure vanilla extract
- 340ml cup hot coffee
Greek Yoghurt Chantilly cream
- 1 vanilla pod
- 2 Tbsp caster sugar
- 400 ml double cream
- 200 ml Greek yoghurt
- 250g good quality dark chocolate, chopped
- 235ml double cream
Preheat the oven to 180 degrees. Grease three 8-inch cake pans with gluten-free cooking spray. Set aside.
Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee. The batter will be runny.
Evenly distribute the cake batter between the three prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pans for 5 minutes, then turn out onto a rack to finish cooling completely.
Chantilly cream: Halve the vanilla pod lengthways and scrape all the seeds into a large bowl with the sugar. Pour in the cream and whisk by hand until it forms soft peaks (all elegance will be lost if you overwhip the cream – if anything, underwhip it), then fold in the yoghurt.
Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to the boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before pouring over a cake. Start at the centre of the cake and work outward.
I used fruit in between the layers and also put ganache there too, but decoration and ganache use is up to you!