Gluten-free Flower-shaped Chocolate Cake

Gluten-free can be made into fancy presentation too. Yes, it's absolutely gluten-free chocolate cake.  Baking gluten-free in Australia can be as easy as that, substitute the normal wheat flour into ready-mix gluten-free self raising flour that you can obtain any supermarket here. Indeed it makes my life much easier instead of thinking what flour to mix with what flour.

For this cake decoration idea, I'm using a small flower-shaped cookie cutter to cut it, pipe some lovely fresh raspberries cream on top and finish it with fresh raspberries. Simple but nice. For those gluten-free diet, enjoy this!

Gluten-free Flower-shaped Chocolate Cake with raspberries cream

Sometimes cut into different shape can make your taste more exciting.

Cut into 'V' shape

I'm submitting this post to my hosted Aspiring Bakers #21: Gluten-Free Bakes (July 2012)

Ingredients

125g unsalted butter, softened
1 cup brown sugar makes the cake taste like a chocolate/maple cake
1/2 tsp vanilla extract
1 large egg
1/2 cup gluten free self raising flour
1/3 cup coco powder
3/4  cup milk
1 punnet fresh raspberries
1/2 cup pouring cream or dessert cream cheese

Method

1. Preheat oven to 175C. Using an electric mixer, beat butter, sugar and vanilla in a bowl until light and fluffy. Add eggs, beating after each addition.
2. Sift in gluten free self raising flour and then fold in milk. 
3. Pour out into lined backing tin and bake for approx 40 mins in a moderate oven.
4. Once baked, cool down.
5. Whip the pure cream and some raspberries. Set aside.
6. By using flower shaped cookie cutter, cute the chocolate cake into 2cm thick.
7. Pipe the raspberries cream on top of the flower cake. Decorate it with 1 fresh raspberry each.