Gluten Free Billionaire's Cake

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Gluten Free dreams are made of this! Celebrate in style with our easy-peasy, gluten free celebration cake packed full of caramel and chocolate goodness.

about 8 - 12 slices

Easy 25 Minutes

We've teamed up with the brilliant Becky Excell (the ultimate gluten-free guru!) to create a surprisingly simple showstopping GF Billionaire's Cake!

Ingredients

Ingredients

For the recipe  Gluten Free Billionaire's Cake

For the Sponge:

225 g Unsalted butter (softened)
225 g Light Brown Sugar
4 Large Eggs
1 tsp Dr. Oetker Madagascan Vanilla Extract
225 g Gluten Free Self Raising Flour
1 tsp Dr. Oetker Baking Powder
0.65 g Xanthan Gum (1/4 teaspoon)

For the Frosting:

250 g Unsalted butter (softened)
185 g Icing Sugar
55 g Dr. Oetker Fine Dark Cocoa Powder
110 g Dr. Oetker Dark Chocolate

For the Chocolate Ganache Drizzle:

60 g Dr. Oetker Dark Chocolate
60 ml Double Cream

For the Decoration:

140 g Tinned Caramel
about 5 Gluten Free Millionaire's Shortbreads

preparation

Preparation

For the Sponges

Step 1: Preheat your oven to 160C Fan / 180C / Gas Mark 6  and prepare two 20cm round sandwich tins with non stick baking paper.

Step 2: Cream together your softened butter and light brown sugar using a spatula or an electric hand whisk. Do so until lighter in colour and fluffier in texture.

Step 3: Gradually add your eggs one at a time. Mix briefly between each. Then add in your vanilla extract and mix once more briefly.

Step 4: Add your gluten free flour, baking powder and xanthan gum and then mix with your spatula or electric hand whisk until combined.

Step 5: Spoon the mixture evenly between the two tins and bake in the oven for 25-30 minutes until well risen.

Step 6: Once baked, remove from the oven and allow to cool for 5 minutes in their tins before transferring to a cooling rack to fully cool.

For the Chocolate Frosting

Step 7: Melt your dark chocolate (I do this in the microwave in 20 seconds bursts), put to one side to cool whilst making the rest of the frosting.

Step 8: Place your softened butter in a large bowl and beat either with a spatula or with an electric hand mixer for a few minutes. The butter should change from a more yellow colour to being a lot paler.

Step 9: Add your icing sugar gradually to the butter (we'd recommend doing this in two stages). I mix each addition of icing sugar for a few minutes before adding the second half.

Step 10: Sieve in your cocoa powder and then mix again until fully combined.

Step 11: Add in your cooled melted chocolate and mix until dispersed evenly, the colour is a lovely rich chocolate colour and it's a nice thickness to spread. If it feels a little too thick you can add a tsp of milk and mix it in to thin it out.

For the Chocolate Ganache Drizzle

Step 12: Place your chocolate and cream into a microwaveable bowl and heat for about 20 seconds, then mix. Return to the microwave and continue to heat for 10-second intervals, mixing in between, until the mixture is smooth and completely melted.

To construct your cake

Step 13: Carefully place one of your sponges onto your serving plate. Spread a layer of chocolate frosting on top of this and then drizzle some caramel on top of that.

Step 14: Place your second sponge on top and cover the top with the rest of the chocolate frosting, drizzle with chocolate ganache and even more caramel on top (allowing the chocolate and caramel to drip down the sides) and finish with some mini millionaires shortbreads to decorate.

Step 15: Slice and enjoy! 

Nutritional Information for the recipe Gluten Free Billionaire's Cake

Per Serving Per 100 g / ml
Energy 3751 kJ
896 kcal
1884 kJ
450 kcal
Fat 56.82 g 28.55 g
Carbohydrate 85.75 g 43.09 g
Protein 8.31 g 4.17 g

We've teamed up with the brilliant Becky Excell (the ultimate gluten-free guru!) to create a surprisingly simple showstopping GF Billionaire's Cake!

preparation

Preparation

For the Sponges

Step 1: Preheat your oven to 160C Fan / 180C / Gas Mark 6  and prepare two 20cm round sandwich tins with non stick baking paper.

Step 2: Cream together your softened butter and light brown sugar using a spatula or an electric hand whisk. Do so until lighter in colour and fluffier in texture.

Step 3: Gradually add your eggs one at a time. Mix briefly between each. Then add in your vanilla extract and mix once more briefly.

Step 4: Add your gluten free flour, baking powder and xanthan gum and then mix with your spatula or electric hand whisk until combined.

Step 5: Spoon the mixture evenly between the two tins and bake in the oven for 25-30 minutes until well risen.

Step 6: Once baked, remove from the oven and allow to cool for 5 minutes in their tins before transferring to a cooling rack to fully cool.

For the Chocolate Frosting

Step 7: Melt your dark chocolate (I do this in the microwave in 20 seconds bursts), put to one side to cool whilst making the rest of the frosting.

Step 8: Place your softened butter in a large bowl and beat either with a spatula or with an electric hand mixer for a few minutes. The butter should change from a more yellow colour to being a lot paler.

Step 9: Add your icing sugar gradually to the butter (we'd recommend doing this in two stages). I mix each addition of icing sugar for a few minutes before adding the second half.

Step 10: Sieve in your cocoa powder and then mix again until fully combined.

Step 11: Add in your cooled melted chocolate and mix until dispersed evenly, the colour is a lovely rich chocolate colour and it's a nice thickness to spread. If it feels a little too thick you can add a tsp of milk and mix it in to thin it out.

For the Chocolate Ganache Drizzle

Step 12: Place your chocolate and cream into a microwaveable bowl and heat for about 20 seconds, then mix. Return to the microwave and continue to heat for 10-second intervals, mixing in between, until the mixture is smooth and completely melted.

To construct your cake

Step 13: Carefully place one of your sponges onto your serving plate. Spread a layer of chocolate frosting on top of this and then drizzle some caramel on top of that.

Step 14: Place your second sponge on top and cover the top with the rest of the chocolate frosting, drizzle with chocolate ganache and even more caramel on top (allowing the chocolate and caramel to drip down the sides) and finish with some mini millionaires shortbreads to decorate.

Step 15: Slice and enjoy! 

Nutritional Information for the recipe Gluten Free Billionaire's Cake

Per Serving Per 100 g / ml
Energy 3751 kJ
896 kcal
1884 kJ
450 kcal
Fat 56.82 g 28.55 g
Carbohydrate 85.75 g 43.09 g
Protein 8.31 g 4.17 g
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