The ‘Layered’ Chocolate Cake

Directions

1. Pre heat your oven to 165 C fan / 175 C conventional / 35O f
2. Fully grease and line 3 6 in baking pans



3. Make up the boiled water and espresso powder and leave to one side



4. In a large bowl add the Gluten free Flour, Xanthan Gum ( if using )sugar, cocoa powder, baking soda , cinnamon and salt, mix with a metal whisk





5. Sieve the these ingredients into another bowl…..yes more washing up 🙈 there really is no short cut it needs both steps to be done for a great rise





6. Add the vinegar to the oil and the vanilla extract and give it a stir



7. Add the oil mixture to the dry ingredients and combine….it may look dodgy



8. then add the coffee liquid to the thick mixture in three equal qualities, combining each time with a spatula until its thick and mostly smooth





9. You should see bubbles appearing, its now starting its magic lifting



10. Evenly divide into 3 tins, I’m lucky my tins weigh the same so I just place them on the scale and eyeball most of it in until the last 25 g and then even it up



11. Give the tins a little shake to make it even
12. Put in the oven on the middle rack for 25 minutes and bake until risen, a cocktail stick or cake tester comes out cleanly in the middle
13. When done transfer into a wire tray leave for 20 minutes until cooled and then remove from the pans carefully……leave to go cold . There is a dome and slight cracking, that doesn’t matter you will be trimming and you know you have a good risen bake
14. Place in the fridge in clingfilm when cold for easier levelling……..its worth it !!!



MAKING THE ERMINE In depth method can be found here https://clarescauldron.com/2019/07/27/best-intolerance-frosting-ever-well-today-😂/#more-1501

15. Combine the flour, sugar, milk in a pan and whisk until combined
16. On a low heat, dont rush it it will scorch, and whisking continually bring the pudding to a boil



17. Once boiling using a spatula continue to stir the pudding round the sides and the bottom using a folding motion.



18. Once the pudding starts to freely come away from the sides, about 2 minutes, transfer to a plate and cover clingfilm to prevent a skin and leave to cool at room temperature

19. You can sieve onto a plate if you feel you have any lumps, but this needs to be done quickly ( and with all the frosting I’ve done I’ve only ever done this once because I took my eye off the ball….so it will be your fault if you HAVE TO 🙊)
20. Whisk the fats in a mixer with a paddle attachment or with an electric hand mixer until fully combined and fluffy about 3 minutes
21. Add the cooled pudding a tablespoon at a time making sure its combined before adding another ON HIGH
22. Continue to mix until all the pudding is added



23. Add the Vanilla for the last bit of mixing
24. If for any reason you find your mix splitting, put the bowl in the fridge for 30 minutes then take it out and whisk on high speed for 5 minutes, this is usually caused by difference in ingredient temperatures
25. If using all butter add a teaspoon of xanthan gum and whisk for at least 2 minutes until fully combined
26. You can mush the frosting against the side of the bowl to remove some air or as i do pick up dollops with a spatula and flick it back into the bowl to remove the air……….. be careful it may ‘ fart’ back at you 😂😂😂😂
27. Keep at room temperature
28. If you need to refrigerate it may separate and little but just re whip

MAKE THE CARAMEL / TOFFEE SAUCE

29. Melt the golden syrup, vegan butter , sugar and vanilla essence in a small saucepan.
30. Simmer for 5 minutes without stirring.
31. Leave to cool slightly and then stir in the soya cream.
32. Place in clean sealed jars will last two weeks in fridge but it wont you will eat it 🙈
33. it can separate on cooling, but mixes back up with a spoon

MAKE THE POACHED PEARS

34. Boil Water and add to large pan with Chai Bags and sugar
35. Peel the pears
36. Bring to boil and then reduce to a simmer adding pears



37. Simmer for 15 to 20 minutes until pears are soft



38. Transfer onto kitchen paper and drain



39. place into fridge to go cold



TO ASSEMBLE

40. Chop 2 of the pears into small pieces for filling
41. level the cakes with a sharp large knife



42. Add a layer of frosting, i tend to do this with a disposable icing bag cut to a 1/2 inch diameter as it gives me even layers



43. Pipe the frosting on in a circle and add a layer of pears, repeat finishing off with a layer of frosting on the top.



44. Smooth or leave rustic…. that’s up to you
45. Add a sliced pear
46. Flick some caramel around , mine unintentionally ended up a
‘ drip cake esq ‘
47. Round of Applause for me longest ever post…….sorry 🙈😜😂😂😂