I’m so chuffed to be sharing this gluten free chocolate marble Easter cake with you. For as well as it is tasting great, I’ve also had chance to use a ‘donut’ shaped tin (Savarin mould) that belonged to my mum – I really love using all the bits and bobs that belonged to her.
And another thing, this cake was fun to do, and also made me realise I can make something look half decent when I put my mind to it – I’m not known for my cake decorating skills you see. I once got sent home by my friend’s mum, whilst attempting to ‘help’ my very creative friend decorate a special birthday cake – all I can say my assistance didn’t enhance the overall look of the cake!!
So yes, it was the tin initially that sparked the idea to make a vanilla and chocolate marble cake in time for Easter. And as it had a ready-made hole within the cake and a curved top, I thought it would be good to cover it with a nice, rich chocolate buttercream, sprinkle it with lots of crushed Cadbury’s flake to give a ‘nest’ effect and fill it to the brim with Cadbury’s mini eggs.
As always, with any of the recipes I share, I’m just giving you a guide and letting you know what I did. But you of course can go off and change things however you like. So, for instance if you don’t have one of the tins I used, you can simply bake the cake in a sandwich tin and cut the centre out (pop this portion to one side to enjoy with a spot of *custard later maybe?) or if you like, double the mixture up and make it into a sandwich cake.
Ingredients (Serves 6-8)
110g (4oz) butter (Lurpak spreadable full fat or a block butter that is room temperature)
110g (4oz) caster sugar
110g (4oz) gluten free mix or flour – on this occasion I used Juvela gf white mix but I successfully bake with other gluten free flours too: Doves Freee gf, Lidl Just Free flour and Sainsbury’s gluten free flours.
2 large eggs
1 tablespoon milk
Dash of *vanilla essence
1 heaped teaspoon *cocoa powder, sifted
½ teaspoon *baking powder – if you use gf self-raising flour you won’t need to add this
50g (2oz) *dark chocolate – ideally 50% cocoa
110g (4oz) unsalted butter
200g (7oz) icing sugar, sifted
Teaspoon of *vanilla extract – optional
3 Cadbury’s **Flakes, crumbled
2 x 80g bags of Cadbury’s **mini eggs
Preheat oven to 180C/350F/Gas 4/Fan 160C
Grease and line 7-inch tin or tins you choose to use.
Pop the butter, sugar, gluten free mix, eggs, milk and baking powder in a large bowl. Ideally use an electric hand mixer and whisk together until light and creamy.
Transfer half of the sponge mixture into a dish. Mix the cocoa powder into one lot of the mixture and the vanilla extract into the other.
Grab a couple of desert spoons, and randomly divide both lots of mixture up into the tin – I did all the vanilla first then slotted the chocolate one in-between. But you do as you please. Once all the mixture has been used up, run a skewer through it to create a marble effect. Best to do this just once or twice otherwise you won’t see the pattern when its cooked.
Pop in the oven and bake for about 20 minutes. Check it’s done by gently pressing the top of the cake, it should be nice and springy when its ready.
Remove from the oven and allow to cool.
To make the chocolate buttercream
Break up the chocolate and melt in a heatproof bowl over a pan of simmering water. Once melted, pop to one side and allow to cool a little bit – you don’t want it too hot when you add it to the buttercream.
In a large bowl, beat together the butter and vanilla extract (if using) until nice and soft. Gradually add the sifted icing sugar, stirring as you go to incorporate all the sugar into the butter. Pour in the melted chocolate and give it all a really good mix. I tend to use an electric hand whisk at this point, as I find you get a lighter and better textured buttercream.
Remove the greaseproof from the cake and with the curved side up, gently spread the buttercream evenly over the entire cake – I didn’t use up all the buttercream (will use it up on some plain gf muffins over the next few days), but you may prefer a thicker coating than me.
Before the buttercream has chance to set, cover the cake with the crumbled chocolate flakes. I found that the larger pieces settled better on the top of the cake and the dusty chocolate bit was good for the sides of the cake. I pressed it in a little too. Children will just love helping with this bit – don’t worry about the mess they will have fun!
Pop the cake onto a plate and tip the mini eggs into the centre. There you go, all done!
Hope you get to make and enjoy this gluten free chocolate marble Easter cake over the holiday.
P.S. If chocolate cake is your thing, you must try out this Nigella chocolate cake recipe that I have whipped up into a gluten free version…..it’s gorgeous!
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out!
** Currently gluten free in the UK but in other countries may not be.