This decadent, chocolate-filled, four-layer gluten free chocolate and raspberry cake is built just for two. Grab your favourite somebody and get prepared to taste chocolate heaven.Valentine’s Day is on the weekend and I’m all about enjoying it at it’s schmaltzy best, but today I’m far more excited to celebrate my friend Cate‘s little girl! Today I’m banding together with Lynn and Leah to bring you three sweet treats perfect for celebrating a new mama or Valentine’s Day! There’s so much sweet love in the air! Lynn’s bringing us Red Velvet Rice Krispie Treats, and Leah’s bringing Raspberry Bark!It was such a treat to meet Cate while Chris and I were travelling around the USA last year, and I was so happy when I found out that she and her husband were expecting. It added an extra sweet note to our time in New York! I wish Cate and I lived closer so that we could celebrate in person, but alas we do not, so today I’m bringing one of my favourite recipes ever to the blog to celebrate Cate and her husband’s pending addition: Midnight Chocolate and Raspberry Cake for Two.This cake is my go-to for celebrations. It is based on a recipe my family has been making for nearly 15 years, and today I’m sharing my scaled down, perfect for two, gluten free version with you because I want you to have the perfect dense chocolate cake for two all ready for Valentine’s Day or your next celebration. And believe me, this cake is reason enough to celebrate.Let’s talk about these cake layers. There are four of them, but don’t sweat it, this mini four-layer cake is the easiest layer cake you will ever make. If you can stir, you can make this cake. Dark chocolate, coffee, and butter melt together to form the darkest liquid gold ever. Then we add cocoa (for more chocolate taste), a hint of vanilla, eggs, and two easy-to-find gluten free flours. That’s it! Once these cakes have their time in the oven we slather on rich chocolate buttercream frosting, and some raspberry jam between the layers, and sprinkle with fresh berries and icing sugar.
Every decadent bite fulfills your darkest chocolate fantasies. This midnight chocolate cake with hints of tart-sweet raspberries is just what you want in the dark hours when you are alone with the one you love. After all, love is something to celebrate every day.
Midnight Chocolate and Raspberry Cake for Two
Makes 1 4-layer mini cake | Gluten Free
Note: You can double the ingredients for both the cake and the frosting, follow the directions below but just bake in two 9-inch round cake tins and you will have a cake fit for a larger celebration. Believe me, this cake is popular, we make it at least every month for work birthdays!
For the cake
- 1 teaspoon baking powder
- 30 grams buckwheat flour
- 30 grams white rice flour
- 2 tablespoons strong brewed coffee
- 100g dark eating chocolate, chopped
- 100g butter, chopped
- 1 tsp vanilla extract
- 2 tablespoons cocoa powder
- 1/2 cup caster sugar
- 1 egg, at room temperature
- 1 egg white, at room temperature
For the buttercream
- 80g butter, softened
- 1 1/2 cups icing sugar, sifted
- 1/4 cup cocoa, sifted
- 2 tablespoons milk
- 2 tablespoons raspberry jam
- Fresh raspberries to decorate, if desired
- Preheat oven to 180 degrees Celsius. Line the bottom of two 10cm (4 inch) round 1.5 cup capacity ramekins and grease the sides.
- Whisk together buckwheat flour, white rice flour, and baking powder.
- Place coffee, chocolate and butter in a medium microwave-safe mixing bowl and heat in 30 second intervals, stirring between intervals until melted and smooth.
- While warm stir in vanilla extract and cocoa.
- Add egg and egg white one at a time alternating with the sugar, stirring well between additions.
- Add flour and use a whisk to gently combine.
- Divide mix between the two ramekins and bake for until a skewer inserted in the middle comes out clean, about 20 minutes depending on your oven.
- After removing cakes from oven allow to stand in tins for about 10 minutes, then transfer to a wire rack to cool.
- While the cake is cooling, make the frosting. Add butter, icing sugar, cocoa, and milk to the bowl of a standmixer fitted with the paddle attachment (or use a bowl and a handmixer) and beat until fluffy and smooth.
- Once the cakes are completely cooled cut each layer into two rounds.
- Place the first layer on the serving plate and slather on 1 tablespoon of raspberry jam. Top with a second layer of cake. Slather on about 1/4 cup of frosting. Top with a third layer of cake. Spread this layer with the final tablespoon of raspberry jam. Top with the final layer of cake and frost the top and sides with the remaining frosting.
- Serve to the one(s) you love the most, and save some leftovers for yourself and the deepest midnight hours.