Chocolate Cake Creations

Following on from our Great British Bake Off viewing, Sous Chef J had an idea for a chocolate cake creation.  Seeing as we were already making a victoria sponge cake from scratch, we decided to try out a packet of Glebe Farm Gluten Free Chocolate Cake Mix.  We had the mix, the required eggs and butter so it seemed a good idea to see how we got on.


175g of butter (dairy free margarine can also be used) was melted in a stainless steel bowl over a pan of boiling water.  The bowl was then placed on a tea towel on the work surface.










The cake mix and the three eggs were added, one at a time, whilst the mixture was whisked.  Once fully combined, the mix was divided between a greased baking tray and six mini muffin cases. These were then placed in a pre-heated (170º fan) oven.

Having checked the mini muffins after 10 minutes, it was decided they were "done" so we took them out of the oven left them to cool.  The larger cake was baked for another 10 minutes before being removed to cool for 10 minutes in its tin.  It was then turned out to fully cool.

As Sous Chef J was keen to try another style of small cake making, rounds were cut from the rectangular cake. He chose chocolate hazelnut spread (Sainsbury's own brand worked very well!) as the filling and this was piped onto the bases. The tops were then added and a 'rosette' was the final decoration!

The final offerings were presented very nicely by Sous Chef J... and the mini muffins were frozen, individually, for day out treats.

All in all, the Glebe Farm Gluten Free Chocolate Cake Mix was easy to use and provided a good outcome for Sous Chef J's creations. 

These have been declared the family birthday cake design of choice as the lack of rise in the gluten free sponge is nicely counterbalance by the small cakelet design!

We've saved all the off cuts of sponge and will be attempting cake pops sometime soon.