Gluten Free chocolate Christmas cake recipe

It’s nearly December and I can’t wait to get stuck into a bit of festive baking. But I have a confession to make, I hate dried fruit so a lot of the traditional bakes I just avoid. This year however I don’t want to be the one missing out on a slice of cake with a cuppa when we watch telly. So I’ve come up with a beautifully festive winter wonderland of chocolate and golden sparkles that will be a hit with anyone. Dried fruit lover or not. Here is my Gluten Free chocolate Christmas cake recipe.

To make the gluten free chocolate christmas cake you will need:

3 eggs
125g Gluten free self raising flour
150g caster sugar
150g Baking margarine
25g gluten free cocoa powder
For the decoration:
100g butter, softened
200g icing sugar
1 tbsp gluten free cocoa powder
Edible glitter sprinkles
icing sugar to dust
Optional – gluten free chocolate drops

Preheat the oven to 180c and grease and line two loose bottom 7” sandwich tins
Cream the butter and sugar together until light and fluffy
Beat in the eggs
Sift in the flour and cocoa powder and fold in
Divide the mixture between the two pans and bake for twenty minutes until springy to the touch and pulling away from the edges of the pan.
Remove from tins and allow to cool on a rack.
To make the butter cream icing.
Mix 1 tbsp of cocoa powder with 2 tbsp of hot water in a jug.
Beat the butter until softened.
Sift in the icing sugar and cream together with the butter.
Beat in the cocoa and mix until smooth.
Once the cakes are cool, use one third of the mixture to sandwich the cakes together.
Then crumb coat the cake all over and chill.
Once chilled and firm.
Use the remaining butter cream mixture to top the cake.
Cut a star from baking paper and place on the top of the cake.
Dust with icing sugar and remove the stencil.
Top with edible glitter sprinkles and optional chocolate drops.
Enjoy with your favourite festive tipple.