Gluten-Free Chocolate Cake with Raspberries and Honeycomb
Top Tip
Instead of the cream filling, you could make a buttercream and completely cover the cake in it. Then use the chocolate ganache for creating a 'drip' look down the sides of the cake.

Gluten-Free Chocolate Cake with Raspberries and Honeycomb

Desserts Food British Gluten-free

It might sound unusual, however mashed potato is a great ingredient in gluten-free cake baking as it keeps the cake moist.

16 Servings
For the cake:
60g Smash Instant Mashed Potato
300ml water, boiling
250g butter
400g caster sugar
6 eggs
375g gluten-free plain flour
2 tsp gluten-free baking powder
80g McDougalls Cocoa Powder
To decorate:
50g raspberry jam
150ml double cream
50g chocolate
100g raspberries
For the honeycomb:
5g honey
5g golden syrup
630g caster sugar
5ml water
2g bicarbonate of soda
  1. Preheat the oven to 170C. Grease and line two 23cm tins.
  2. Place the Smash Instant Mashed Potato into a bowl and add boiling water. Whisk to combine then leave to cool.
  3. Cream the butter and sugar in a large bowl using an electric hand whisk until light and fluffy. Gradually whisk in the eggs.
  4. Add the cooled prepared Smash Instant Mashed Potato, gluten-free plain flour, baking powder and McDougalls Cocoa Powder and whisk to combine.
  5. Divide the mixture between the two cake tins and bake for 30 mins, or until a skewer comes out clean.
  6. Transfer to a wire rack to cool. Once cool, place one cake on a plate and cover with raspberry jam. Beat 100ml of the cream to a soft whip, place this on top of the jam, then place the other cake on top.
  7. Heat up 50ml of double cream in a small saucepan. Remove from the heat, add the chocolate and stir to bring together as your chocolate covering.
  8. To make the honeycomb, place all the ingredients in a pan (except for the bicarb) and boil to a light caramel (150C).
  9. Whisk in the bicarb and pour onto a non-stick silicone baking mat to cool. Chop and reserve to sprinkle just before serving.
  10. To assemble, drizzle over the chocolate coating, and sprinkle with honeycomb and fresh raspberries.


Milk, eggs