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Chocolate cherry trifle cake (gluten-free)


Serves: 10-12
timePrep time: 30 mins
timeTotal time:
Chocolate cherry trifle cake (gluten-free)
Recipe photograph by Tara Fisher

Chocolate cherry trifle cake (gluten-free)


Serves: 10-12
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
644Kcal
Fat
45gr
Saturates
23gr
Carbs
53gr
Sugars
42gr
Fibre
1.5gr
Protein
6gr
Salt
0.3gr

Phil Vickery

Phil Vickery

ITV’s This Morning chef for 14 years, author of a large number of cookery books and a Michelin Star winner - Phil Vickery also specialises in gluten-free and diabetic friendly recipes.
See more of Phil Vickery’s recipes
Phil Vickery

Phil Vickery

ITV’s This Morning chef for 14 years, author of a large number of cookery books and a Michelin Star winner - Phil Vickery also specialises in gluten-free and diabetic friendly recipes.
See more of Phil Vickery’s recipes

Ingredients

  • 2 medium eggs, at room temperature
  • 225g caster sugar
  • 175g gluten-free flour mix (see Kitchen secret) or Doves Farm gluten-free plain flour blend
  • 1½ tsp gluten-free baking powder
  • 1 tsp xanthan gum
  • 20g cocoa powder, sieved
  • 130ml sunflower oil, plus extra for greasing
  • 130ml semi-skimmed milk
  • 2 tsp vanilla extract
  • 1 tsp glycerine, optional
For the filling
  • 75g gluten-free instant custard
  • 150g gluten-free dark chocolate, finely chopped
  • 150g gluten-free white chocolate
  • 600ml double cream
  • 20g icing sugar
  • 1 x 425g tin pitted black cherries in syrup, drained well
To decorate
  • a handful of fresh cherries, optional
  • 3-4 tbsp chocolate sprinkles

Step by step

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Oil two 18cm sandwich tins.
  2. Whisk the eggs and sugar together in a medium bowl for about 1 minute by hand. In a separate bowl, mix the flour, a pinch of salt, baking powder, xanthan gum and cocoa powder together well. In a jug, whisk the oil, milk, vanilla and glycerine (if using) together. Add the dry ingredients to the beaten eggs and sugar, then mix in the wet ingredients.
  3. Divide the mixture between the two oiled tins and bake for about 20 minutes, or until well risen and spongy when pressed lightly in the middle. Cool in the tin for 10 minutes before turning on to a wire rack to cool completely.
    Tip
    To make up a 500g batch of gluten-free flour mix, use 350g fine white rice flour, 100g potato flour and 50g tapioca flour.
  4. For the filling, divide the instant custard equally between two clean bowls, and then pour 150ml boiling water onto each, whisking well. Add the white chocolate to one bowl and the dark chocolate to the other, whisking well to melt the chocolate completely. Set aside to cool until thickened.
  5. Lightly whip the cream with the icing sugar.
  6. Carefully slice each cooled sponge in half widthways. Place one of sponge layers on a serving plate. Spread a third of the dark chocolate custard onto it, then dot with a third of the tinned cherries and fill in the gaps with a little white chocolate custard and whipped cream. Continue layering the sponges and fillings in this way until you reach the top (make sure you save enough whipped cream for the topping). Press the final sponge down lightly.
  7. Spread the whipped cream over the top of the cake, and decorate with some fresh cherries (if using) and a scattering of chocolate sprinkles.

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