If you are using our gluten-free chocolate cake mix to make a chocolate layer cake, you may like to fill and top it with the chocolatey goodness that we fill and top ours with 🙂
Here are two recipes for you…the first is for a chocolate buttercream and the second is for a fudgy chocolate icing.
xx Millie, Marcus, Milo, Maddy and Me xx
TO MAKE THE BUTTERCREAM…
Beat the butter until soft and pale. Sift in the cocoa powder and icing sugar and beat slowly (so that you don’t disappear in a plume of icing dust!) then turn up the speed and beat until smooth. You may need to add a little water (add 1/2 teaspoon at a time) as you want it to be easy to spread on your cake.
Once you have made your gluten-free chocolate cake and it is completely cooled, spread the buttercream all over one of the cakes – right up to the edges – then carefully place the other cake on top.
TO MAKE THE CHOCOLATE FUDGE ICING…
Place the broken chocolate pieces in a non stick pan and put on the smallest ring of your cooker hob at the lowest heat possible. Gently heat the chocolate to melt it, stirring occasionally. Once melted, drop in the butter and stir gently until completely melted and your chocolate fudge icing is thick and glossy.
Pour over the top of your cake and spread to the edges with the back of a spoon, gently encouraging some of the icing to drip over the edge of the cake.
If you prefer, you can fill and cover your entire cake with the chocolate fudge icing instead of using the buttercream. Simply double the ingredients for the chocolate fudge icing, spread over one cake, carefully place the other cake on top then spread the remaining icing over the top and around the sides of the cake with a palette knife.
And just because you can never have too much chocolate on a chocolate cake, you can also sprinkle chocolate shavings all over the top of your cake (just wait until the chocolate fudge icing is almost set or your shavings may melt!)
Leave to firm up before cutting (self-control required!)
Happy baking – and, of course, scoffing 🙂