Gluten Free Chocolate and Raspberry Traybake with Salted Butter Caramel Swirls

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I came up with the idea for this traybake when I wanted to do a chocolate cake, but with a bit of a difference. I usually put raspberry jam in chocolate cakes, as it enhances the flavour of the chocolate, but the addition of the salted caramel nudges the flavour up a notch or two!  This cake was a big hit with friends and family, and also went down well at my sons school Christmas Fayre.

  • 300g Softened Unsalted Butter
  • 300g Caster Sugar
  • 6 Eggs
  • 2 tsp Vanilla Extract
  • 300g Gluten Free Self Raising Flour
  • 12 tbsp Milk
  • 4 heaped tbsp Raspberry Jam
  • 6 tbsp Good Cocoa Powder
  • approx 10-12 tsp Salted butter caramel sauce. I bought mine from the very lovely Bruno Breillet from Bruno’s French Bakes when he was a Bursary Award Winner at Masterchef Live, but you could also use a good shop bought caramel mixed with a very tiny amount of added flaked salt – a little salt will go a very long way, so you don’t need much salt at all.

 

Cream together the butter and caster sugar until light and fluffy.

Mix in the eggs and vanilla extract until combined.

Mix in the flour, milk, cocoa powder and raspberry jam and combine until the mix is silky smooth.  Scrape down the sides and mix again to make sure everything is combined.

I thought the mix tasted a bit like good chocolate ice cream at this point! If it feels a bit grainy, add another tablespoon of milk.

Transfer to a greased baking tin (I use Wilton Cake Release bought in Lakeland) approximately 32 x 24 cm in size, and put teaspoonfuls of the salted caramel sauce on top of the cake mix.

Gently swirl with a knife or skewer.

Bake in a 180 degree oven for 30-40 minutes until the cake has pulled away from the sides of the tin, and an inserted skewer comes out clean.

Dust lightly with icing sugar to serve!  This cake definitely does not taste like it is Gluten Free!

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One Response to Gluten Free Chocolate and Raspberry Traybake with Salted Butter Caramel Swirls

  1. Pingback: Chloe’s dinosaur birthday cake « Jenny Swizzle

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