We have had a very hectic Easter this year, my husbands mother and her husband are over from Phoenix Arizona, and we decided to have a combined Easter and Birthday celebration, so on came the cooks hat and I had a think of what I could make for DIane as she is a newly diagnosed Celiac. It is the first time she has had a birthday in Australia for almost 15 years, so we went out with a bang.
They really miss eating their roasts, so I decided to roast a lovely leg of lamb with all the trimmings, we had roasted potatoes, pumpkin, peas, cauliflower cheese and pan juice gravy. It looked amazing and it tasted even better.
I like to entertain, get out all the good cutlery, plates, glassware and napkins – make it look and feel really inviting. It doesn’t have to be your best tableware, but I like to have something that makes the guests smile.
MOCHA CHOCOLATE CAKE – GLUTEN FREE
Prep Time: 10 mins Cooking Time: 40 mins Servings:16
3 cups plain gluten free flour
1 1/2 cup caster sugar
3 teaspoons baking soda
1 teaspoon gluten free baking powder
1 teaspoon salt
1 cup canola oil
1 1/2 cups buttermilk
1 1/2 cups freshly brewed coffee
3 teaspoons vanilla extract
125g butter, softened
125g cream cheese, softened
1 cup icing sugar, sifted
1/2 cup cocoa powder
1 teaspoon vanilla extract
1. Preheat oven to 170c. Grease 2 x 22cm round cake pans with cooking spray
2. In a bowl, mix the flour, caster sugar, baking powder, baking soda, salt and cocoa powder with an electric mixer at medium speed. On a low speed, beat in the oil and buttermilk until combined. Beat in the eggs, one at a time, until blended. Add the coffee and vanilla, and beat until combined. Spread the batter into the prepared pans. Bake for 40 minutes or until a skewer once inserted comes out clean. Place the pans on a rack and let cool for 1 hour.
3. In a separate bowl, mix the butter and cream cheese until smooth. Add the icing sugar and cocoa powder and beat until thoroughly combined. Add the vanilla and beat until blended and glossy.
4. PLace 1 cooled cake layer on a serving plate. Spread with frosting. Top with the remaining cake layer and spread the top with frosting, then cover the sides.
5. EAT and ENJOY