Chocolate Raspberry Cake {gluten-free}

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

My house is calm and silent. My toddler has slept in his own bed for the full night through in weeks and my husband’s alarm hasn’t yet shrieked for him to get up and get dressed. If my husband is still in bed no doubt the dog is snuggled up next to him, both as unwilling to start the day as the other. The cats have been fed, one of which is curled comfortably around this laptop, her belly in the air for attention and the other is still eating his breakfast. Yet I am awake, googling recipes and writing. Despite my eye constantly twitching from excessive exhaustion, my whole body feeling so big and heavy all it wants to do is sink within our brand new duvet cover and hug my pregnancy pillow close to me, I am up and awake. Why? Welcome to the third trimester of pregnancy.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

I remember first time round people saying that the reason you can’t sleep in this final stage of pregnancy is nature’s way of getting you ready for all the sleepless nights ahead. I don’t need getting ready though, I’ve been having those for a couple of years already and I know the drill. What I need now is a head start on sleep to get ready for my return to night feeds but someone else has other ideas. This little baby I’m carrying is super active and wakes me up all night through twisting and squirming, except when I need to turn over which practically requires the assistance of a fork-lift truck or I need the loo for the twentieth time or my mouth is desert dry and can only be appeased by a gallon of water. Couple these restless nights with a day of full-time commitment to an extremely bouncy, chatty, effervescent and hungry toddler in potty-training then it’s safe to say my head is in a scramble and my body is like a lead balloon with the shape to match. How I long for the days of my first pregnancy when afternoons were given over to the Food Network and lazy naps on the sofa with a mountain of chocolate by my side.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

In fact the only thing that hasn’t changed is the mountain of chocolate. It’s fuel to me at the moment. Luke asked if we wanted to do anything for Valentine’s Day this year and I scoffed at the thought of going out. Meals out are not fun at this stage. I can’t eat a lot and feel very uncomfortable sitting at a table for any length of time. Plus all I really want to eat is the pudding so the rest of the meal is somewhat wasted. The cinema also puts me off, I’m not sure I could be in those skinny seats for a great length of time in front of an Oscar bait film. I’d rather watch something that didn’t make me think or cry at the moment. Also they finish way past my bedtime.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

So we’re celebrating Valentine’s this year with Netflix and Chocolate Raspberry Cake and I couldn’t be more happy. In fact, I don’t know why I’m blaming any of this lethargy on the pregnancy, really Netflix and chocolate cake are my go-to way to have a kicking time babies or no babies.

This Chocolate Raspberry Cake epitomises my favourite way of baking and eating cake. Simple and no-fuss. The gluten-free chocolate cake itself is one of my favourites that I return to time and time again. It’s moist and tangy from the buttermilk but incredibly chocolately thanks to cocoa powder and melted 70% dark chocolate.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

If you haven’t made swiss meringue buttercream before then I urge you to splash out on the extra time it takes. It sounds complicated as there are a couple of extra steps involved compared to a buttercream made with just icing sugar and butter but if you’re a regular reader or a customer of my cake stall then you’ll be aware that swiss meringue buttercream is my cake covering of choice. It’s not too sweet, incredibly buttery and is so easy to work with. If pureeing the fresh raspberries seems a little too much effort on top of making the buttercream then you can always use raspberry powder which also gives a lovely zingy flavour and colour to your buttercream but I thought fresh raspberries suited the celebration of Valentine’s Day.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

The piped roses on the top of the cake are a cinch I promise and if you are just making this cake for you and your Valentine now is the perfect time to practice as they two of you won’t care. All you need is a Wilton 1M nozzle, a piping bag and five extra minutes. Hold your piping bag straight up above the cake without angling it at all then squeeze the buttercream out in a circular motion starting from the centre. You want the swirls to be slightly on top of each other so they are nice and tight. However, they don’t have to be neat or perfect buttercream roses by any stretch as once they are all piped onto the cake then the effect is lovely no matter what your piping skills are like. If one rose goes wrong, just pipe another on top to cover it or use a palette knife to carefully lift it off the top of the cake and start again. Actually this is a much quicker cake to decorate than covering the whole affair in a smooth buttercream icing as you’re not faffing for ages getting the corners perfect.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

So I may be tired, over-emotional, maybe a little complainy, definitely huge and always hungry but at least I have a big hefty Chocolate Raspberry Cake to devour this Valentine’s with my partner-in-crime.

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

Print Recipe
Chocolate Raspberry Cake {gluten-free}
This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.
This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.
Course cake
Cuisine British
Keyword cake
Prep Time 1.5 hours
Cook Time 35 minutes
Servings
12-14 people
Ingredients
  • 125 g dark chocolate
  • 150 g white rice flour
  • 60 g oat flour
  • 20 g tapioca flour
  • 90 g cocoa powder
  • 2 teaspoons espresso powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 400 g buttermilk
  • 160 g caster sugar
  • 160 g soft light brown sugar
  • 170 ml olive oil
  • 3 eggs
  • 1 teaspoon vanilla extract
Raspberry Swiss Meringue Buttercream
  • 210 g egg whites around 7
  • 350 g caster sugar
  • 425 g unsalted butter at room temperature, cubed
  • ¼ teaspoon of salt
  • 1 teaspoon vanilla extract
  • 300 g raspberries
Course cake
Cuisine British
Keyword cake
Prep Time 1.5 hours
Cook Time 35 minutes
Servings
12-14 people
Ingredients
  • 125 g dark chocolate
  • 150 g white rice flour
  • 60 g oat flour
  • 20 g tapioca flour
  • 90 g cocoa powder
  • 2 teaspoons espresso powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 400 g buttermilk
  • 160 g caster sugar
  • 160 g soft light brown sugar
  • 170 ml olive oil
  • 3 eggs
  • 1 teaspoon vanilla extract
Raspberry Swiss Meringue Buttercream
  • 210 g egg whites around 7
  • 350 g caster sugar
  • 425 g unsalted butter at room temperature, cubed
  • ¼ teaspoon of salt
  • 1 teaspoon vanilla extract
  • 300 g raspberries
This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.
Instructions
  1. Pre-heat oven to 160°C and line and grease 2 x 8 inch round cake tins.
  2. Melt the chocolate in a bain marie or a bowl set over a saucepan of simmering water, then set aside.
  3. In a large mixing bowl whisk together the flours, cocoa powder, espresso powder, bicarbonate of soda and salt until well mixed.
  4. In a separate bowl mix together the buttermilk, sugars, olive oil, eggs and vanilla then beat into the flour mixture.
  5. Finally mix in the melted chocolate until completely incorporated.
  6. Divide the mixture between the 2 cake tins and bake in the oven for 30-35 minutes until an inserted cocktail stick comes out clean.
  7. Turn out the cakes and cool on wire racks before covering with buttercream.
Raspberry Swiss Meringue Buttercream
  1. Heat the egg whites and caster sugar in a bain marie, or a bowl set over a saucepan of simmering water, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  2. Remove the egg whites and sugar from the heat and pour into a stand mixer with a whisk attachment. Whisk until the meringue forms firm peaks.
  3. Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the buttercream will miraculously become a smooth velvety consistency.
  4. Make the raspberry puree by tipping all the raspberries into a blender and blending on high for a couple of minutes. Press the puree through a sieve to remove the seeds.
  5. Then add the raspberry puree to the buttercream along with the vanilla extract and salt. At first the buttercream will look curdled again but just mix for a couple of minutes until it returns to its smooth state.
Assembly
  1. Spread the buttercream in an even layer over one of the chocolate cakes, then place the second chocolate cake on top.
  2. Smooth out the buttercream squidging from the centre of the cakes with a palette knife to create the naked effect.
  3. Pipe buttercream roses on top of the cake until completely covered.
  4. You can keep the cake in the fridge until needed but do serve the cake at room temperature.

SHOP THE RECIPE

The cake tins I always use are these PME Anodised Aluminium Round Cake Pan 8 x 4-Inch Deep which are wonderful as they have completely straight sides so your layer cakes will be beautifully neat, the anodised aluminium means the heat disperses evenly throughout the cake without cooking the sides too quickly, which some darker cake tins do. The cakes slip out of the tins easily and they come in all the sizes you would need, although typically I use the 8 inch tins.

For checking the temperature of your egg white sugar syrup when making your swiss meringue buttercream don’t be without a Classic SuperFast Thermapen 3 professional food thermometer in grey colour It gives quick and accurate temperature readings meaning you can don’t have to guess at any temperatures when making candy, caramel or fancy buttercreams. I use mine all the time.

The piping tip I used in this recipe is the Wilton Number 1M Carded Open Star Tip which can so many different kinds of piping patterns and is one of the most useful piping tips to have handy.

I find these huge disposable piping bags are the most robust ones you can buy, I do get a huge pack of them as the worst thing is to get ready to ice your cake and discover you don’t have any piping bags left. I use disposable as I bake a lot of cakes and find washing up the re-usable piping bags takes a lot of time and I can never get them totally clean. I use these piping bags for everything from cupcakes to drizzling melted chocolate to piping a straight level of buttercream evenly over a whole layer cake. This 1 Roll of Savoy Disposable Piping Bags – 100 21 Bags by Cn-Ice is an absolutely invaluable piece of kit in my baking.

Some of the links above are affiliate links so if you decide to buy your flour using the link then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Salted Caramel Chocolate Espresso Cake {gluten-free}

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

Raspberry Pistachio Cake {gluten-free}

Raspberry Pistachio Cake sitting on a cake stand on a wooden table

Salted Peanut Butter Blond Chocolate Mousse

Salted Peanut Butter Blond Chocolate Mousse is for lovers of all things peanut butter and butterscotchy. Rich, indulgent and definitely destined for special occasions.

Salted Peanut Butter Blond Chocolate Mousse

My love for all things peanut butter and chocolate knows no bounds. At Christmas, knowing Luke would include some sort of chocolate in my stocking I gave him a gentle hint that the best received chocolate would involve caramel or peanut butter. He complied and all was well on Christmas morning. Peanut butter and blond chocolate though hadn’t been something I had thought to put together before, but my gosh does it work like gangbusters.

Salted Peanut Butter Blond Chocolate Mousse

I have played around and experimented with blond chocolate many times, its smooth butterscotch taste is sweet, toasty and with a more adult caramelised taste than white chocolate. I have also included a blond chocolate mousse on this blog before thanks to the ultra indulgent Blond Chocolate Mousse Cake which you can find back in my archives and which I have been intending to take new photos of for a while since my old ones really don’t do it justice. In fact that was this intention for this post but suddenly I found myself reaching for the peanut butter and stirring it into the melted blond chocolate on a whim.

Blond Chocolate

This suddenly became a mousse that shouldn’t be included as part of a larger recipe as it was too damn delicious in its own right. The earthiness of the peanut butter pairs brilliantly with the smooth sweetness of the blond chocolate. The mousse is incredibly rich though so it does need the good dollop of unsweetened whipped cream adorning the top to temper its decadence. As such you also don’t need much of the mousse to satisfy, even though at first bite you think you could probably eat about four bowls of the dessert to yourself.

Salted Peanut Butter Blond Chocolate Mousse Salted Peanut Butter Blond Chocolate Mousse

Blond chocolate isn’t cheap. The brand I like the best is Valrhona and your best bet is to order it on line via specialist chocolate stockists like Chocolate Trading Co but that’s why it’s perfect for special occasions, like Valentine’s Day which I hear is just around the corner, as it really isn’t something you would knock up for an everyday dessert. However, it’s still easy and quick to make so you won’t be messing around in the kitchen for too long. As a bonus you can whip it up in advance so you get maximum effect for the simple effort of 20 minutes of prep the day before.

Salted Peanut Butter Blond Chocolate Mousse

If you love peanut butter and chocolate and want to make something a little special and different then I couldn’t recommend this Salted Peanut Butter Blond Chocolate Mousse enough. Super indulgent and delicious.

Salted Peanut Butter Blond Chocolate Mousse

Print Recipe
Salted Peanut Butter Blond Chocolate Mousse
Salted Peanut Butter Blond Chocolate Mousse is for lovers of all things peanut butter and butterscotchy. Rich, indulgent and definitely destined for special occasions.
Salted Peanut Butter Blond Chocolate Mousse
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 2 hours
Servings
4 people
Ingredients
  • 200 g blond chocolate I used Valrhona Dulcey
  • 75 g peanut butter natural, unsalted and unsweetened
  • ¼ teaspoon sea salt
  • 3 medium eggs separated
  • 150 ml whipping cream
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 2 hours
Servings
4 people
Ingredients
  • 200 g blond chocolate I used Valrhona Dulcey
  • 75 g peanut butter natural, unsalted and unsweetened
  • ¼ teaspoon sea salt
  • 3 medium eggs separated
  • 150 ml whipping cream
Salted Peanut Butter Blond Chocolate Mousse
Instructions
  1. Melt the chocolate in a bain marie or a bowl set over a saucepan of simmering water. Once the chocolate has melted then stir in the peanut butter until smooth.
  2. Remove the chocolate peanut butter from the heat and let cool for a couple of minutes.
  3. Lightly whisk the egg yolks together then pour carefully into the chocolate peanut butter, stirring to combine.
  4. In a very clean bowl whisk the egg whites to firm peaks.
  5. Using a metal spoon, fold the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest.
  6. Divide the mousse equally into four serving bowls or glasses. Place in the fridge to set for at least 2 hours.
  7. Just before you are ready to serve, whisk the whipping cream until thick and floppy and spoon equally over the top of each individial mousse. Decorate with shavings of blond chocolate.

Sweet Potato Chocolate Truffle Torte

This Sweet Potato Chocolate Truffle Torte is so decadently delicious you won’t believe that it is dairy-free, flourless and refined sugar-free.

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte will become your new dessert life-saver. It is made with seven ingredients, beaten together in one bowl and only takes 20 minutes in the oven. To really get you interested though I should also mention that it is dairy-free, flourless and refined sugar-free so should suit a lot of dietary restrictions you’ve placed on yourself this January. Basically what I’m saying is you can cheat and have dessert.

Sweet Potato Chocolate Truffle Torte

Baking and eating this Sweet Potato Chocolate Truffle Torte may not shrink your dress size, as let’s face it this is dessert but it’s a better choice than most. Since it is made without any refined sugar then one small wedge, served with a dollop of maple syrup sweetened whipped double cream or coconut cream hits the spot and doesn’t leave you craving more. Until the next night after dinner when you remember you still have a slice left and you had better eat it as it will only sit there taunting you until you cave in.

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte

I can’t remember what recipe I was trying to achieve when I developed this one, I think some sort of sweet potato chocolate brownie and what came out of the oven was this, so much better than what I had intended. I have now made it several times since on purpose and it bowls over anyone who cares to try it. Although I have yet to find anyone to refuse.

Sweet Potato Chocolate Truffle Torte

The consistency is very mousse like when it first comes out of the oven but if you leave it to cool then it settles into a fluffy truffly slice of chocolate heaven. You can’t taste the sweet potato as such but it certainly gives the torte an amazingly rich texture and forgoes the need for any flour. It feels so decadent and sophisticated but is such a cinch to throw together. Ideal if you are looking for a dessert shortcut or you think you can’t make a fancy dessert and you need to impress. Remember Valentines Day is just a stone’s throw away.

Sweet Potato Chocolate Truffle Torte

The only stumbling block for you may be that you don’t have sweet potato puree just sitting around your fridge. I do, pretty much every day, but please don’t hate me for it. Just before I arrange my weekly shop I delve into my sweet potato stash sitting on my kitchen work-top and wrap whatever potatoes are left individually in tin foil and bake in the oven until the potatoes are soft. I then scoop out the flesh which has pretty much turned into sweet potato puree by this stage and stash in the fridge until I find a purpose for them. To keep things simple you can re-heat the sweet potato puree in a saucepan with a good knob of butter and mash with a fork for a quick accompaniment to dinner. However, one of my favourite ways to use leftover sweet potato puree is to whisk into a couple of eggs with feta and kale and cook in a small omelette pan to make a very easy tortilla. Also let’s not forget about Happiness Bread which is one of my favourite ways to start the day. So have I convinced you that you need to keep a stash of sweet potato puree on hand yet? I have? Fantastic.

Sweet Potato Chocolate Truffle Torte

So now that you have your sweet potato puree happily residing in your fridge you have absolutely no excuse not to make this exceedingly simply yet uncompromisingly delicious Sweet Potato Chocolate Truffle Torte. However, if pre-preparing the sweet potato puree is never going to happen for you then feel free to use tinned pumpkin puree. I won’t tell.

Sweet Potato Chocolate Truffle Torte

Print Recipe
Sweet Potato Chocolate Truffle Torte
This Sweet Potato Chocolate Truffle Torte is so decadently delicious you won’t believe that it is dairy-free, flourless and refined sugar-free.
Sweet Potato Chocolate Truffle Torte
Prep Time 10 minutes
Cook Time 20 minutes
Servings
8-10 people
Ingredients
  • 300 g 70% dark chocolate
  • 200 g coconut milk
  • 150 g sweet potato puree*
  • 100 g almond butter
  • 3 eggs
  • 75 ml maple syrup
  • ½ teaspoon salt
Prep Time 10 minutes
Cook Time 20 minutes
Servings
8-10 people
Ingredients
  • 300 g 70% dark chocolate
  • 200 g coconut milk
  • 150 g sweet potato puree*
  • 100 g almond butter
  • 3 eggs
  • 75 ml maple syrup
  • ½ teaspoon salt
Sweet Potato Chocolate Truffle Torte
Instructions
  1. Pre-heat the oven to 160°C and line and grease an 8 inch round cake tin.
  2. Melt the chocolate in a bain marie or a bowl set over a saucepan of simmering water, then pour into a large mixing bowl.
  3. Add the rest of the ingredients and beat until well mixed.
  4. Pour into the prepared cake tin and bake for 20 minutes.
  5. Remove from the oven and let cool in the tin for 10 minutes before turning and leaving to cool completely before serving.
Recipe Notes

*Prepare the sweet potato puree by wrapping whole sweet potatoes in tin foil, placing them on a baking tray and baking them for about 45 minutes (depending on the size of your potato). Use a tea towel to help you gauge when they are ready by protecting your hands from the heat as you press down lightly on the surface of the tin foil. They are ready when the potato within feels soft to touch. Remove the potatoes from the oven, leave to cool before unwrapping and scooping out the potato flesh. Stash the flesh in the fridge until ready to use.

*You can also use tinned pumpkin puree instead of the sweet potato puree.

*Serve with whipped double cream or coconut cream (if you want to keep it dairy free) sweetened with a little maple syrup.

Salted Caramel Chocolate Espresso Cake {gluten-free}

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel. Happy Valentine’s Day!

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

To me, Valentine’s Day is really just an excuse for being a bit fancy. Not just any old flowers will do, it should really be roses. Not just any old bottle of plonk will do, it should really be champagne. If you think a bar of Dairy Milk will suffice, even if Fruit and Nut is your favourite, then you are kidding yourself. Valentine’s Day surely means an assortment of Paul A Young chocolate individually selected. And if there is not a Salted Caramel in there then Valentine’s Day might as well be off.

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

So, if nothing says romantic to you than chocolate cake, then for one you are in fine company, and for two, the chocolate cake really needs to be intimately involved with Salted Caramel to make it Valentine’s Day worthy.

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

When I transitioned my cake stall over to gluten-free then this Salted Caramel Chocolate Espresso Cake was the first to make the transition as it’s an absolute favourite of mine and my customers. It looks beautiful and it really delivers on chocolate flavour with a hint of espresso. If you are not a coffee lover then you can easily leave it out, bar a couple of teaspoons which helps to amplify the chocolate flavour. With both cocoa for richness and 70% melted chocolate folded into the batter, the result is true luxury. Buttermilk gives the sponge a gentle tanginess and using a light olive oil instead of butter makes the cake light and moist.

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

To make the cake gluten-free I swapped plain wheat flour for a combination of oat flour and white rice flour which is a great alternative, especially as oat flour gives the cake a toasted butterscotch flavour that sits so happily here.

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

Swiss Meringue Buttercream is the best way to finish this cake, it smoothes over the sponge like a dream with it’s buttery silky texture and is never too sweet. It is so much easier to whip up than you think and the generous pouring of salted caramel into the finished buttercream amps up the end result to 11 and then some.

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

I recommend treating yourself to a generous slice of Salted Caramel Chocolate Espresso Cake over Valentine’s Day. It’s ideal for lovers, broken hearts and happy friendships. Plus it’s just a little bit more fancy than your regular chocolate cake.

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

Print Recipe
Salted Caramel Chocolate Espresso Cake {gluten-free}
A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.
This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.
Prep Time 1-2 hours
Cook Time 30 minutes
Servings
12 generous servings
Ingredients
  • 125 g 70% dark chocolate
  • 165 g white rice flour
  • 60 g oat flour
  • 90 g cocoa powder
  • 2 tablespoons espresso powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 400 g buttermilk
  • 160 g caster sugar
  • 160 g soft light brown sugar
  • 170 ml light olive oil
  • 3 eggs
  • 1 teaspoon bourbon vanilla extract
Salted Caramel
  • 250 g caster sugar
  • 300 ml double cream
  • 40 g butter
  • 1 teaspoon sea salt I used Fleur de Sel
Salted Caramel Swiss Meringue Buttercream
  • 240 g egg whites around 8
  • 200 g caster sugar
  • 200 g light soft brown sugar
  • 500 g unsalted butter at room temperature, cubed
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ quantity of salted caramel see recipe
Prep Time 1-2 hours
Cook Time 30 minutes
Servings
12 generous servings
Ingredients
  • 125 g 70% dark chocolate
  • 165 g white rice flour
  • 60 g oat flour
  • 90 g cocoa powder
  • 2 tablespoons espresso powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 400 g buttermilk
  • 160 g caster sugar
  • 160 g soft light brown sugar
  • 170 ml light olive oil
  • 3 eggs
  • 1 teaspoon bourbon vanilla extract
Salted Caramel
  • 250 g caster sugar
  • 300 ml double cream
  • 40 g butter
  • 1 teaspoon sea salt I used Fleur de Sel
Salted Caramel Swiss Meringue Buttercream
  • 240 g egg whites around 8
  • 200 g caster sugar
  • 200 g light soft brown sugar
  • 500 g unsalted butter at room temperature, cubed
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ quantity of salted caramel see recipe
This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.
Instructions
  1. Pre-heat oven to 170°C and line and grease 2 x 8 inch round cake tins.
  2. Melt the chocolate in a bain marie then set aside.
  3. In a large mixing bowl whisk together the flours, cocoa powder, espresso powder, bicarbonate of soda and salt until well mixed.
  4. In a separate bowl mix together the buttermilk, sugars, olive oil, eggs and vanilla then beat into the flour mixture.
  5. Finally mix in the melted chocolate until completely incorporated.
  6. Divide the mixture between the 2 cake tins and bake in the oven for 30 minutes.
  7. Turn out the cakes and cool on wire racks before filling with buttercream.
Salted Caramel
  1. To make the Salted Caramel pour the caster sugar into a small saucepan into an even layer and heat on a medium temperature until the sugar melts. Do not touch with a spoon but you can encourage the melting by swirling the saucepan around occasionally if you like.
  2. Once melted, carefully stir in the double cream and butter, the caramel may harden slightly but just keep on stirring the bubbly mixture until the caramel is smooth. Remove from the heat then stir in the salt.
  3. Chill the caramel for a few hours until it has thickened up.
  4. Use half of the cold caramel in the buttercream, reserving the rest for drizzling over the cake.
Salted Caramel Swiss Meringue Buttercream
  1. To make the Salted Caramel Swiss Meringue Buttercream
  2. Heat the egg whites, caster sugar and light soft brown sugar in a bain marie, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  3. Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms firm peaks.
  4. Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the buttercream will miraculously become a smooth velvety consistency.
  5. Add the salt, vanilla extract and half of the chilled salted caramel. Mix until thoroughly combined.
Assembly
  1. Spread the buttercream over one of the chocolate cakes, then place the second chocolate cake on top. Cover the cakes with a thin layer of buttercream as a crumb coat. This will ensure the first layer of buttercream catches all the loose crumbs of the cake. Place the cake in the fridge for an hour for the crumb coat to firm up.
  2. Once the crumb coat is firm then cover the cake with the rest of the buttercream. Place back in the fridge for an hour for the second coat of buttercream to firm up which will help form a solid base for the caramel drizzle.
  3. Warm up the reserved caramel in a saucepan for about 30-60 seconds until it is just at pouring consistency.
  4. Pour the caramel all over the top of the cake, starting at the centre and working out, encouraging some of the caramel to drip over the side.
  5. Serve the cake at room temperature.

Favourite Gluten-Free Cakes

I sell my cakes at local farmers’ markets in London but lucky for those who don’t live nearby I also love sharing the recipes for all the cakes I sell and if you want to receive more of my cake stall recipes then I have a FREE mini e-book of the top 3 Favourite Gluten-Free Cakes which are on my stall including Fig, Almond and Salted Honey Cake, Peanut Butter and Jelly Cupcakes and Minted Brownies. The recipes are really special to me and if you want a copy of them then just click the button below!

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Chocolate and Raspberry Valentine Biscuits

Chocolate and Raspberry Valentine Biscuits

This recipe is not yet gluten-free.

I’m totally in love with my freeze-dried raspberry powder. It’s proving to be an indispensible ingredient in my larder and I’m learning more about the different ways I can use it all the time. I’ve already used it for making the most amazing homemade lip balm to add colour and flavour, in my Raw Cranberry and Nut Energy Bars and now I have just used it for the purpose that I actually bought it for – raspberry buttercream.

raspberry powder

If I’m making fruit flavoured buttercream like lemon or strawberry then usually I would use natural extract but although the buttercream has always turned out delicious there is an almost undetectable aftertaste. Using fresh fruit doesn’t quite work for me as it can sometimes be a bit lumpy, I’m not a big fan of picking lemon zest out of my teeth and fruit puree can be a bit wet.

Chocolate and Raspberry Valentine Biscuits

These freeze-dried powders though are brilliant. Just a little dab of the raspberry powder tastes of pure zingy unadulterated fruit, I just used a tablespoon of it in a bog-standard butter and icing sugar buttercream and it livened it up immeasurably. Not to mention it paired like a dream with these intensely cocoa packed biscuits.

In fact these biscuits turned out even better than expected. They didn’t quite have the polished look I was aiming for but all was forgiven as soon as I ate one, then another, then another and I didn’t even make them for me so it’s just as well I made a whole bunch.

Chocolate and Raspberry Valentine Biscuits

The chocolate biscuits were an easy-to-come-together mix just chucked into my Kitchenaid for it to do all the heavy lifting. I added a bit of cornflour to the mix so that the finished biscuit was softer and not too crisp so they melted wondrously into the filling of buttercream sandwiching the two biscuits together.

I had two different heart shaped cutters and cut out an even number of large hearts, then for half of the hearts I cut out a mini heart from the inside. The biscuits only took just under five minutes in the oven as I had rolled out the dough super thin. Then once the biscuits were cooled, which again hardly took any time at all, I smeared a thin layer of buttercream on the whole hearts then stuck the holey hearts on top so the buttercream could peek through.

Chocolate and Raspberry Valentine Biscuits

By all means make these for your Valentine, they will love you even more. However, it is an equally good idea to just make these for yourself, after all I think we all need to love ourselves a little bit more from time to time.

Chocolate and Raspberry Valentine Biscuits
Makes about 26 biscuits

175g butter
175g caster sugar
2 egg yolks, beaten
1 teaspoon vanilla extract
175g plain flour
25g cornflour
50g cocoa powder
¼ teaspoon salt

For the buttercream:
225g butter
225g icing sugar
1 tablespoon freeze-dried raspberry powder
½ teaspoon vanilla extract
Pinch of salt

  1. Cream the butter and sugar until light but don’t overmix otherwise it will make the biscuits too crumbly.
  2. Add the egg yolks and vanilla extract and mix until combined.
  3. In a separate bowl whisk together the flour, cornflour, cocoa powder and salt then add to the rest of the mixture and mix until it all comes together into a dough.
  4. Wrap in greaseproof paper and rest in the fridge for about 30 minutes.
  5. Pre-heat the oven to 170°C.
  6. Roll the dough out to about a 3-5mm thickness then cut out an even number of hearts, re-rolling and cutting out more hearts until all the dough has been used up.
  7. Then for half of the hearts cut out a mini heart shape from the inside.
  8. Bake the biscuits in batches on non-stick baking trays for 4-5 minutes, then once removed from the oven leave to cool for 5 minutes on the tray. Remove from the tray and finish cooling on racks.
  9. Meanwhile prepare the buttercream by creaming together the butter and icing sugar for 5-10 minutes until incredibly light and fluffy.
  10. Add the raspberry powder, vanilla extract and salt and mix until combined.
  11. Once the biscuits have cooled smear some buttercream evenly on the top of the whole hearts then place the holey hearts on top to create sandwiches. Repeat with the rest of the biscuits.

Blond Chocolate Mousse Cake {gluten-free}

Blond Chocolate Mousse Cake
Blond is the supposed fourth flavour of chocolate, created by Valrhona.  The Dulcey bar picks up where white chocolate leaves off with a deeper butterscotch flavour.  According to Valrhona lore it was created by accident after white chocolate was left cooking on the bain marie too long.  Think fancypants Caramac, then forget that immediately as Valrhona turn their nose up at such comparisons.

Blond Chocolate 2
Blond Chocolate 3

You can inhale the indulgence simply by tearing the foil off of this chocolate bar.   I have used it here whipped into a pillowy caramelised mousse sitting abed a soft darkly intense chocolate cake and topped with a cloud of cream.

Blond Chocolate Mousse Cake2
Blond Chocolate Mousse Cake3

This chocolate mousse cake has been a long time in the making.  I initially bought my bars of blond chocolate back in October especially to make this cake.  And then, I just never made it.  I was constantly tweaking the recipe, I couldn’t decide how I wanted it to look, what I wanted my base cake to be, what I should top it with.  I was keen to get it right, and after a few false starts I think I have hit upon the perfect way to really show off the dreamy blond chocolate.

This all would have been fine if the cake had been round but it’s Valentines and I thought I’d push the boat out.  I didn’t have a heart shaped cake tin so instead baked the chocolate cake in a round tin then cut it into a heart shape.  The mousse needed a firm structure to set to so I became an arts and craft ninja.  I covered card with parchment paper and wrapped it round the cake, securing it to the bottom of the cake board with masking tape so the mousse wouldn’t leak out whilst it set.  I was as surprised as anyone that it actually worked out.
Blond Chocolate Mousse Cake5

This is really a special occasion cake, the kind that you take your time over.  It’s a perfect dessert cake, designed for long lingering looks across a candlelit dining table.

Blond Chocolate Mousse Cake {gluten-free}

Chocolate Cake
Adapted from the cake layer of Martha Stewart’s Mississippi Mud Pie

40g unsalted butter
100g dark chocolate
40ml strong coffee, at room temperature
¼ tsp salt
3 tsp vanilla extract
4 eggs, separated
140g caster sugar

  1. Pre-heat the oven to 180°C and grease a 18cm springform cake tin.
  2. Melt the butter and chocolate in a bain marie, then set aside.
  3. Mix the coffee, salt, and vanilla together and set aside.
  4. Whisk the egg yolks with half the sugar until light and almost doubled in volume.
  5. Add melted chocolate mixture and beat until just combined, scraping down the sides and bottom of the bowl.
  6. Add coffee mixture and beat until just combined, scraping down the sides and bottom of the bowl.
  7. In a clean bowl, beat the egg whites until foamy. Gradually increase speed to high and slowly add remaining the rest of the sugar, beating until soft peaks form.
  8. Gently fold in a large spoonful of egg white mixture to chocolate mixture with a metal spoon. Add remaining egg whites a spoon at a time and continue gently folding until they are almost completely combined; do not overmix.
  9. Pour into cake tin and transfer to oven. Bake until cake is set but still jiggles slightly, about 25-30 mins. It may not appear completely cooked.
  10. Cool in the tin. Remove, cover with cling film and refrigerate for at least 3 hours.
  11. Cut the cake into the shape of a heart, then surround with card, covered with parchment to create tall walls around the cake which when you add the mousse on top will hold it in place.

Blond Chocolate Mousse
Adapted from Delia Smith’s Chocolate Mousse

200g dulcey chocolate
3 eggs, separated
2 tbsp caster sugar

  1. Melt the chocolate in a bain marie, let cool for a couple of mins then stir in the egg yolks.
  2. Whisk the egg whites to a soft peak stage, then add the sugar and carry on whisking until the whites have firmed up a bit more.
  3. Using a metal spoon, fold the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. Pour the mousse on top of the cooled cake, refrigerate and let set for at least 2 hours.

Chocolate Lace Wrap

200g dark chocolate
Pinch of salt

  1. Melt the chocolate on a bain marie and add the salt.
  2. Measure two lengths of parchment which will fit around each half of the heart.
  3. Pour into a piping bag or a food bag with the corner cut off.
  4. Pipe whatever pattern you choose on the parchment. Place in the freezer for two mins exactly then remove by which time the chocolate should have firmed up so that it is malleable but not stiff.
  5. Immediately but gently wrap the chocolate lace around the cake before the chocolate gets too solid, it should stick to the mousse.

Whipped cream

200ml double cream

  1. Whip the double cream with the sugar to a billowing cloud. Do not overwhip.
  2. Dollop onto the top of the cake.

Chocolate Curls

There will be extra chocolate leftover after you have finished your chocolate lace wrap, scrape it up into curls with the end of a pallet knife and add to the top of the cake.

Happy Valentines everybody. But especially to my three funny valentines.

Cat in a Bag
Little Valentine
Puppy