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Chocolate & Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut

By May 24, 2017 gluten free, indulge, recipe series, recipes, sweet

A very decadent gluten free chocolate cake layered with raspberry jam, lathered in white chocolate buttercream and finished with toasted coconut!

Chocolate Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut | Anisa Sabet | The Macadames-2-2

Recipe for Chocolate Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut by Anisa Sabet for The Macadames. 

I made this cake to treat a friend who recently got diagnosed with coeliac disease. As someone who loves her bread, this came as a huge shock. Although today there are so many gluten free alternatives and most restaurants have a handle on it, it’s still quite an adjustment (like I didn’t know she has to have a seperate toaster for her bread!!).

I’ve only known my sweet friend Rhonda for almost two years, having met her in the NICU when both our bubbas were born early. Her boy and my Remy shared the same due date, not that they cared much for that anyway. Ha! It’s very rare to meet friends you connect with as an adult and I’ve loved having someone to share the journey of premature birth with.

Now, to get back to the business of this recipe. I used coconut flour to make lovely, pillowy chocolate cake and then layered them with raspberry jam. You can’t really fail with the combo of raspberry + chocolate. But… my favourite part of the cake is the super creamy white chocolate buttercream, you’re going to want to double the batch so you can eat some of it on its own. For aesthetics and a bit of texture, I covered the cake with toasted coconut mixed with a bit of sugar and I love the crunchy addition it gives the cake.

If you’re gluten free, or have loved ones that are, I truly hope you enjoy this recipe and i’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Recipe adapted from here.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Recipe adapted from here.

Chocolate Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut | Anisa Sabet | The Macadames-1

Chocolate Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut | Anisa Sabet | The Macadames-8-3

Chocolate Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut | Anisa Sabet | The Macadames-20-4

Chocolate Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut | Anisa Sabet | The Macadames-23-5-2

Ingredients:

For the cake:

  • Butter for greasing the cake tins
  • 1 cup coconut flour
  • 2 teaspoons baking powder
  • 1 cup dutch processed cacao powder
  • 170g butter, melted
  • 1 & 1/2 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 12 large eggs

For the white chocolate butter cream: 

  • 220g butter, softened
  • 340g white chocolate, melted and cooled slightly
  • 1 cup icing sugar
  • 1 teaspoon pure vanilla extract

For the toasted coconut:

  • 1 cup shredded coconut
  • 2-3 tablespoons caster sugar

To layer: 

  • Raspberry jam

Method:

1. To make the cake: Preheat oven to 175°C. Grease two x 20cm round cake tins (with flat sides) with butter. In a bowl, sift together the flour, baking powder and cacao.

2. In a stand mixer, whisk together the butter, sugar, salt, vanilla and eggs and beat until smooth. Add the dry ingredients and beat on a low speed until just combined. Pour into  cake tins and pop into the oven to bake for 30-35 minutes or until a skewer comes out clean. Allow to cool fully on a wire rack.

3. To make the buttercream: Using the stand mixer, beat the butter at medium speed until creamy. Beat in the melted (and slightly cooled) white chocolate. Add the icing sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Set aside.

4. To make the toasted coconut: Spread the 3/4 cup shredded coconut onto a baking tray lined with baking paper. Pop into the oven to toast for 5 – 8 minutes. It goes brown really really quick, so keep a good eye on it. Stir through the untoasted portion (I did this for aesthetics so feel free to toast the entire lot). Stir through the caster sugar. Set aside.

5. To make assemble the cake: Using a sharp knife, trim the top of the cakes to make them flat. Spread raspberry jam all over the top of one cake. Pop the other cake on top and cover with white chocolate buttercream. Then use your hands to dust the cake with toasted coconut. To get the sides, I found throwing handfuls of coconut worked a treat.

Bon appétit!

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Like this recipe? Yum it on Yummly.

For another similar recipe, try my Milk Chocolate & Espresso Pannacotta.

Milk Chocolate & Espresso Pannacotta | Anisa Sabet | The Macadames-10-10

Or my Baked Custard.

baked-custard-anisa-sabet-the-macadames-19-16

Anisa – The Macadames. xx

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