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Easy Gluten Free Birthday Cake

Yields1 ServingPrep Time35 minsCook Time25 minsTotal Time1 hr

This cake has been a hit since I first made it because it's so impressive and so easy, although It has a lot of preparation but it's stunning!

for sponge cake
 6 eggs
 ½ cup granulated sugar
 ½ cup gluten-free flour mix for pastries
 ½ cup unsweet cocoa powder
 2 tbsp baking powder
for moisten the sponge cake
 60 ml espresso coffee or instant coffee
 60 ml sweet wine or coffee liqueur or any liqueur
for cream
 2 cans of whipped cream*
 2 cans sweetened concentrated milk
 2 tbsp liquid vanilla
for chocolate ganache
 200 g couverture preferably with 65% cocoa
 200 g heavy cream (I put the one with the least fat)
addition
 butter for the pan or parchment paper
 unsweet cocoa powder for the pan
 icing sugar for the decoration on top
1

Beat the cream ingredients in the mixer. First whip the whipped cream and then add the milk and vanilla.

2

Place it in the fridge to cool and thicken.

3

Turn on the oven at 180°C/350°F to preheat.

4

Beat the eggs with the sugar very well and add the rest of the ingredients and beat them with the mixer for 3-4 minutes.

5

Butter a large pan (the one in our oven approx. 39X45cm/15”X19”) or put parchment paper and sprinkle it with cocoa powder, so that our sponge cake doesn't stick.

6

Pour the mixture into the pan and bake it in a preheated oven at 180°C/350°F for about 25 minutes.

7

When it has cooled and after we have turned it over, cut it with the help of a plate or bowl as shown in the photo.

8

Join what is left over from the edges and cut another round. A total of 4 round sponge cakes.

9

Moisten each sponge cake with the coffee liqueur liquid and spread the cream on it. Until the layers are finished.

10

On top and around, spread the remaining cream and spread it with a spatula.

11

Prepare the chocolate ganache: In a small saucepan, heat the heavy cream until it steams - be careful not to boil/burn it - and remove it from the heat. While the heavy cream is heating, chop the chocolate couverture in small pieces.

12

Pour in the small pieces of the chocolate couverture in the heated heavy cream and stir them until the couverture is completely melted.

13

Pour the chocolate ganache over our cake. Here, a rotating disk helps a lot, but you can do without it as well.

14

For better results leave the birthday cake in the fridge for at least 2 hours.