Gluten-Free Chocolate Cake with Raspberries and Honeycomb
It might sound unusual, however mashed potato is a great ingredient in gluten-free cake baking as it keeps the cake moist.
Millionaire’s Shortbread Cake
Desserts
Food
American
British
Vegetarian
All your favourite Millionnaire Shortbread flavours in a show-stopping cake… what’s not to love!
10-12 Servings
Ingredients
• 400g unsalted butter, softened
• 400g Billington’s Light Brown Soft Sugar
• 8 medium free range eggs
• 400g Allinson’s Self Raising White Flour
• 2 tsp baking powder
For the buttercream:
• 175g unsalted butter, softened
• 325g Silver Spoon Icing Sugar
• 40g cocoa powder
To decorate:
• Drizzle of Treat Toffee Sauce
• 6 millionaire’s shortbread bites
• 5 biscuits, crushed
Method
- Preheat the oven to 180C and line three 20cm round cake tins with baking parchment.
- Beat together 400g butter and Billington’s Light Brown Soft Sugar until light and fluffy. Add in the eggs, Allinson’s Self Raising White Flour and baking powder and beat until combined.
- Divide the mixture between the three cake tins and bake for 25-30 mins. The cakes should be lightly golden in colour and a skewer should come out clean. Leave the cakes to cool in their tins for 5-10 mins, and then remove and leave to cool fully on a wire rack.
- For the buttercream: beat 175g butter for a couple of mins to soften it; then gradually add in Silver Spoon Icing Sugar until it’s fully combined and the texture is smooth.
- Add the cocoa powder and continue mixing until incorporated. If the buttercream feels too stiff, add 1 tsp of boiling water to loosen it up.
- To assemble: on the first layer of the cake, pipe the chocolate buttercream using a star nozzle and then drizzle some of the toffee sauce on top. Repeat again with the second layer.
- On the top layer, pipe on the rest of the buttercream and drizzle over some more toffee sauce. Add the millionaire’s shortbread bites and sprinkle on some crushed biscuits.
