If Red Velvet has been the new black for a while, it's time to go back to black with my gluten free black velvet cake. This name is generally related to a cocktail but, as I did use some gin to wet the spongecake at the base, it still works!
I previously posted the recipe for the classic spongecake I used for my birthday cake, this one it's a variation of that recipe, adding cocoa powder to the flour. I filled my black velvet with classic custard cream and chocolate cream. Scroll down to see how I made the topping...
Ingredients for the cocoa sponge:
- 6 eggs
- 150 grams of sugar
- 75 grams of gluten free flour
- 75 grams of cocoa powder (I used Food Thoughts Natural Cacao Powder)
- 8 grams of baking powder
Separate 6 egg whites from their yolks.
Prepare 150 grams of sugar in one bowl and mix the gluten free flour with the cocoa powder and the baking powder in a different bowl.
Whisk the egg whites until stiff, add sugar and keep whisking. Let the egg yolks fall into this mix one after the other and keep whisking.
Add the gluten free flour, cocoa and baking powder mix and whisk everything with a big spoon (slowly).
Put the final batter into a cake pan (making sure it is homogenous) and put it in the oven for 45 minutes at a temperature of 170 degrees.
Let the sponge rest for at least 4 hours before getting to the filling part!
Ingredients for the gluten free Custard cream:
- 3 egg yolks
- 6 table spoons of sugar
- 1 table spoon and a half of Gluten Free Corn Flour
- 500 ml of whole milk
- lemon peel
- 1/2 stick of cinnamon
Making gluten free Custard:
Whisk together the 3 egg yolks with the sugar. Add the gluten free corn flour and keep blending meanwhile adding warm milk (make sure it is not hot). Finally, add 2 pieces of lemon peel and 1/2 stick of cinnamon.
The secret for a good custard is to keep mixing the ingredients on a slow flame till it becomes thick and creamy. The smell is incredible!
For the Chocolate cream:
Add 100 grams of dark chocolate to half of the warm custard cream.
Putting together the Black Velvet cake:
Cut the cake into three layers (the top one should be the thinnest). Soak every level with a mix of 120 ml of boiled water, 2 spoons of sugar and 120 ml of Strawberry gin liqueur. In this way, the gluten free sponge cake will become softer and you'll reduce crumbs. The leftover sponge will be crumbled on top of the cake.
Fill the first layer with classic custard cream and the second level with chocolate. Once you are done with spreading the chocolate cream on top of the cake, crumble the leftover sponge on top.
I decided to make some decorations on top using a professional pastry bag and this was the result:
Share the gluten free chocolate love!