RED VEL­VET MUD CAKE

Woman’s Day (Australia) - - Food to Love -

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.

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