Gluten free chocolate cake recipe

DS-gluten free chocolate hedgehog cake

2 tbsp gluten free cocoa powder
4 tbsp hot water
175g butter, softened
175g caster sugar
3 medium eggs
200g gluten free flour
1½ tsp gluten free baking powder

Butter Icing:
100g gluten free plain chocolate
300g icing sugar
150g butter, softened
1 tsp vanilla essence

150g TRUfree Chocolate Fingers, for the spines
2 milk chocolate buttons, for the eyes
White writing icing, for the pupil of the eye
1 glacé cherry, for the nose

1. Preheat the oven to 180?C/160?C Fan/ Gas Mark 4. Lightly grease and line the base of a 2.4 litre/4 pint heatproof pudding basin/bowl.

2. Blend the cocoa powder with 4 tablespoons of hot water until smooth.

3. Place the butter, sugar, eggs, flour and baking powder in a large mixing bowl and beat with a wooden spoon or electric mixer until smooth. Add the cocoa powder and beat until well blended.

4. Place the cake mixture into the heatproof pudding bowl. Level the mixture then push a slight dip into the centre. Bake in the middle of the oven for about 1 hour or until springy to the touch and a skewer inserted into the centre of the cake comes out clean.

5. Allow to cool in the bowl for 5 minutes before turning out onto a wire rack to cool completely.

6. Place the cake on a plate or cake board. Cut a slice of the cake off two sides on an angle but leave a pointed snout. Cut the cake in half horizontally.

7. Next make the butter icing: Melt the chocolate in a bowl over a pan over gently simmering water. Do not allow the water to touch the bottom of the bowl or allow any water to get in to the chocolate. Allow to cool slightly.

8. Meanwhile, whisk the butter with a hand held whisk until soft then gradually beat in the icing sugar and vanilla essence.

9. Take a third of the butter cream and use to sandwich the two halves of cake together. Place the cake on a board or plate.

10. Whisk the melted chocolate into the remaining butter cream. Spread the chocolate icing all over the cake and use a palate knife to shape the face and snout of the hedgehog. Flatten the eye area and use a fork to give texture over the top of the snout and the back of the hedgehog, dragging the fork teeth gently from front to back.

11. Cut the chocolate fingers in half and arrange as the spines of the hedgehog. Use chocolate buttons for the eyes and a blob of white icing for the pupil and a cherry for the nose.