RED VELVET MUD CAKE

SERVES 12 PREP + COOK 1 HOUR 20 MINS

500g butter, chopped 300g white chocolate, chopped 4 cups caster sugar 2 tsp vanilla essence 2 cups milk 2 cups gluten-free plain flour 1 ½ cups gluten-free self-raising flour ½ cup buckwheat flour 1 cup gluten-free baby rice cereal 2 tbsp cocoa powder 6 eggs ¼ cup liquid red food colouring

CREAM CHEESE FROSTING

80g butter, softened 180g cream cheese, softened ¼ tsp vanilla essence 4 cups gluten-free icing sugar

1 Preheat oven to 180°C. Grease three deep 23cm round cake pans. Line bases and sides with baking paper.

2 In a large saucepan, stir butter, chocolate, sugar, essence and milk over low heat until butter and chocolate are melted and mixture is smooth. Cool for 10 mins.

3 In a large bowl, combine sifted flours, rice cereal and cocoa powder. Gradually whisk in combined eggs and cooled chocolate mixture with food colouring. Divide mixture evenly between pans.

4 Bake cakes for 1 hour or until a skewer inserted into the centre comes out clean. Cool cakes in pans. In a small bowl, using an electric mixer, beat butter, cream cheese and essence for 2 mins until smooth. Add icing sugar, 1 cup at a time, beating well between additions. Scrape down sides of bowl and beat for a further 1 min or until light and fluffy.

6 Place one cake on a serving plate or stand, spread with 1 cup of the frosting. Layer with second cake and another cup of frosting. Finish with third cake and remaining frosting. Decorate with fresh or frozen raspberries and white chocolate shavings, if liked.