Chocolate Cherry Cake
Gluten Free, Dairy Free Chocolate Cherry Cake
It’s a tradition in our household for the parents to cook the birthday cakes. This started not because we have food allergies but by accident. My husband (who had never cooked a Victoria Sponge before) decided to surprise me one birthday. The cake was a huge success, but the children were not happy. Lots of ‘But you’ve never made me a cake before’ and a guilty complex later the tradition began. We have had a variety of cakes since then and the ‘birthday boy (I’m the only girl in the house!) always gets to choose what cake they want. This cake was requested as a Chocolate Cherry Cake and as I couldn’t find a recipe, I made my own. I hoped it would work out and it did! The recipe looks long as I have documented how to make every single part of it. You can always purchase store bought chocolate or frosting if you wish, but you see I couldn’t as this is our family tradition. I admit it - it’s also hard to find items in Hong Kong at times including dairy free white chocolate or dairy free cream so I have learnt to make my own!
I always make these items a day ahead of the cake so they have time to chill. It also makes my birthday cake forming day easier!:
Dairy Free White Chocolate
Dairy Free Chocolate Fudge Ganache
Cherry Sauce
Cherry Filling
Dairy Free Cream
White Chocolate
Ingredients for White Chocolate:
Dairy Free White Chocolate
112 g edible raw cacao butter chopped
4 tbsp. of vegetable shortening or 48 g raw cacao butter (this will result in a rich white chocolate)
1 tbsp. of natural cashew butter or almond butter (smooth is better)
115 g icing sugar
1/4 tsp. salt
1 tsp. vanilla extract
Method for White Chocolate:
In a medium-sized heat-safe bowl, place the cacao butter and shortening.
You need to ensure you heat indirectly by placing the bowl over small pot of simmering water, making sure that the bowl doesn’t touch the water. Allow the cacao butter and shortening to melt, stirring occasionally. I lift the pan off the heat occasionally during this process. Don’t be worried if the mixture appears thin at this stage.
With the mixture still over the simmering water, add the nut butter and mix well. Slowly add the confectioner’s sugar, salt and vanilla, and mix until smooth.
Remove the bowl from the pot and allow to cool for a couple of minutes.
At this next stage I find it easier to transfer the mixture into a measuring cup to pour into the moulds. Pour the mixture into silicone moulds (really any flexible container will do) and refrigerate (or leave at room temperature) for about 30 minutes, or until solid. Remove from the moulds and serve.
Additional Notes for White Chocolate:
If you don’t have a silicone mould use a cake tin or other heat proof container lined with parchment paper.
You only need to dust the cake with shavings of white chocolate. You also place whole cherries on top of the cake so if you wish then dip some of the whole cherries half into the chocolate and leave in the fridge to set. They can also be an excellent decoration when served with the cake.
Equipment Used for White Chocolate:
Saucepan
Bowl
Spoon
Silicone mould
Measuring cup
Measuring spoon
Gluten Free, Dairy Free Chocolate Fudge Ganache
Gluten Free Dairy Free Chocolate Fudge Ganache
Enough for a 20 cm sponge cake or approximately 18 cupcakes or 12 muffins.
Ingredients for Dairy Free Chocolate Fudge Ganache:
225 g dark dairy free chocolate (at least 70% cocoa)
55 g dark muscovado sugar
225 g dairy-free spread
5 tbsp. evaporated milk (see below for a link to a recipe)
1 tsp. cherry flavouring.
Method for Dairy Free Chocolate Fudge Ganache:
Such an easy recipe! Add all the ingredients into a heavy base saucepan and heat gently, stirring constantly, until everything has melted.
Pour into a bowl and leave to cool.
Once cool, cover and place in the fridge for approximately an hour. You are waiting for it to be a spreadable consistency.
Equipment Used for Dairy Free Chocolate Fudge Ganache:
Heavy based saucepan
Spoon
Bowl
Storage container
Cherry Sauce
Ingredients for Cherry Sauce:
Cherry Sauce
415g tin of cherries in syrup
Water
1/2 cup of granulated sugar
2 tbsp. cherry brandy (optional) or 2 tsp cherry flavouring (if required)
Method for Cherry Sauce:
Another easy recipe! When I require cherries from a tin I sieve them over a heavy based saucepan so I can collect the sauce. I then fill the tin up with water and pour the water also into the saucepan. Add the sugar and turn on to a low heat. Heat through until the sugar has dissolved and the sauce begins to thicken.
At this point you need to taste it (carefully - it will be burning hot). Add extra cherry flavouring if you wish or a liqueur of your choosing. I prefer to add cherry brandy. Mix again for another few minutes and taste some more. Once you are happy with the taste, remove from the heat and leave to cool.
Once cool pour into a bottle and place in the fridge until you need to use it. This should store for a couple of weeks in the fridge.
Equipment Used for Cherry Sauce:
Heavy based saucepan
Spoon
Storage bottle
Cherry Filling
Ingredients for Cherry Filling:
Cherry Filling
415g tin of cherries (syrup used previously in sauce)
2 to 4 tbsp. cherry jam (depending how much filling and topping you require)
2 tbsp. cherry liqueur (optional)
Method for Cherry Filling:
Another easy recipe! The cherries I have from the tin I place in a mini food processor with 2 to 4 tbsps. cherry jam. I mix these until smooth.
Once you are happy with the texture then taste. If you find this not sweet enough for your liking, then add some honey or sugar and mix again. Add cherry liqueur if you wish.
Mix again for another few minutes and taste some more.
Pour into a container and place in the fridge until you need to use it. This should store for a week in the fridge.
Equipment Used for Cherry Filling:
Heavy based saucepan
Spoon
Storage bottle
Dairy free Cream
Dairy Free Cream
Enough to fill a 20 cm sponge cake or approximately 18 cupcakes or 12 muffins.
Ingredients for Dairy Free Cream:
25 g gluten free plain flour
110 ml dairy free milk
115 g dairy free spread
50 g icing sugar
1/2 tsp. cherry flavouring
Method for Dairy Free Cream:
Mix the flour and milk in a heavy based saucepan over a medium heat until it comes to a low boil. You want it to thicken into a paste.
Remove from the heat, place in a small bowl and cover with a damp kitchen towel and clingfilm. The kitchen towel must come into contact with the paste so that a skin doesn’t form. Place this to cool by placing in fridge for at least 15 minutes.
Using a mixer, place the dairy free spread, sugar and vanilla extract together and mix until light and fluffy. At this point taste the mixture and if you want it sweeter then add a bit more icing sugar.
Beet in the cool flour paste and place your mixer on a high setting. The paste must be cool otherwise the cream will curdle. Keep mixing until it is combined completely.
Cool in the fridge and store in an airtight container.
Additional Notes for Dairy Free Cream:
I use soya milk in this recipe. I find it is thicker and creamier and gives the best results.
On a hot day I substitute the dairy free spread for vegetable shortening as it helps the cream to not melt and therefore it is less likely to slide off your cakes.
Equipment Used for Dairy Free Cream:
Heavy based saucepan
Spoon
Bowl
KitchenAid stand mixer
Storage container
Gluten Free Dairy Free Chocolate Cherry Cake
Gluten Free Dairy Free Chocolate Cherry Cake
Ingredients for Gluten Free, Dairy Free Chocolate Cherry Cake:
250 g dairy free spread
250 g caster sugar
4 eggs
2 tbsp. dairy free milk
1 tsp cherry flavouring
170 g Gluten Free All Purpose Gluten Free Flour (see link below for my mix if you require it)
60 g cocoa /cacao powder
1 tsp xanthan gum
2 tsp gluten free baking powder
30 g ground almonds (optional -if allergic to nuts just increase flour to 250 g)
Method for Gluten Free, Dairy Free Chocolate Cherry Cake:
Preheat the oven to 190°C / 170° Fan / 375°F / Gas Mark 5.
Grease and line 2 20 cm sandwich tins with baking parchment.
Place the dairy free spread and sugar together in a mixer and place on high for approximately 3 minutes. The mixture needs to be light and fluffy.
In another bowl quickly beat together the eggs, dairy free milk and cherry flavouring. Gradually add this mix into the spread and sugar and continue to mix. This time mix on a medium setting and ensure it is mixed well after each addition.
The mixture may appear to separate but don’t worry about this. Just continue to mix and it will run smooth.
Fold in sifted flour, cocoa powder, xanthan gum and baking powder. Try not to knock any air out of the mixture.
Spoon the mixture equally into the sandwich tins. To make sure I have the same amount, I weigh the mixture and the tins. Once you have the correct amount in each, smooth the mixture to the edges. The back of a spoon or a small spatula is useful for this job.
Bake for 20 minutes or until the cakes begin to shrink away from the sides of the tin and are firm to the touch. This cake once took 40 minutes to cook for me. I’m not sure if it was the oven or the gluten free flour mix that caused this issue that one time so don’t worry if your cake takes longer to cook. Once you think your cake is ready you can check with a skewer. If you place it centrally in the cake and it comes out clean then the cake is cooked.
Remove the cake from the oven and leave to cool. Remember to turn the oven off if you don’t need it for anything else. Leave the cake to cool in the tin for 10 minutes and then turn them out onto a cooling rack.
Leave the paper bases on the cake until cool.
Equipment Used for Gluten Free, Dairy Free Chocolate Cherry Cake:
2 20 cm sandwich tins.
Spoon
Spatula
KitchenAid stand mixer
Bowl
To Assemble Cake
Additional Ingredients:
Cherries (some whole, some cut in half with stone removed)
Method:
Place one cake upside down on a cake board or your serving plate.
Add the cherry filling, then the dairy free cream and then top with half cherries. Remember when you place the next layer on top the filling will spread out!
Place the second layer of the cake on top.
Spread the chocolate fudge ganache over the sides and top of cake and smooth as much as possible.
To assemble the top of the cake I piped a circle of cream around the edge and a small complete circle in the centre. I placed 4 cherries in the central circle on my cake.
Carefully add more cherry filling between the cream areas (covering the chocolate ganache) and then add half cherries on top of this.
Place more whole cherries around the edge of the cake on top of the cream that you piped around the edge.
Finally finish it with a touch of shaved white chocolate.
I serve with Dairy Free Vanilla Ice Cream (see link below for the recipe) and the cherry sauce drizzled on top.
It is equally good served with warmed chocolate ganache and extra cream.
