Gluten Free Chocolate Cake with Mint, Strawberries and Cream
A chocolate genoese sponge cake filled with mint infused strawberries and cream. It's a summer special gluten free cake made with buckwheat and it's as light as a feather. The recipe is easy to make, but it takes time for the mint syrup and strawberries to infuse.
Heat the sugar with the water in a pan and simmer for a couple of minutes or until the sugar has dissolved. Add the mint, cover the pan and simmer for a further five minutes. Turn off the heat and leave to infuse for an hour.
Stir in the mint liqueur, if using.
Chocolate Genoese Sponge
Meanwhile, melt the butter in a pan over low heat.
Using electric beaters, beat the sugar, salt and eggs for about 10 minutes on high speed. The mixture should be thick, pale and have quadrupled in volume.
Sift in the flour and cocoa powder in two batches. Fold each batch into the eggs as gently as possible, trying not to lose any air.
Pour the cooled butter down the side of the bowl and fold in - again as gently as possible.
Divide between two 20 cm (8 inch) round silicone cake moulds or lined tins. Then bake in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for 20 to 25 minutes or when the tops are firm and a cake tester comes out clean.
Cream Filling
Meanwhile hull and roughly chop the strawberries. Pour over two tablespoons of the mint syrup. Stir and leave to infuse.
Whisked the cream until soft peaks form.
As soon as the cakes came out of the oven pour the remaining syrup over the tops, then leave for 15 minutes.
Turn out onto a wire rack and leave to cool completely.
Spoon the strawberries and juice over one cake, then cover with the cream.
Place the remaining cake on top and dust with icing sugar.
Notes
Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.