Gluten Free Chocolate Cake with Raspberries and Honeycomb

Method

Step one

Preheat the oven to 170°C, 350°F, gas mark 4. Grease and line two 23cm cake tins with greaseproof paper.

Step two

Place the Smash Instant Mashed Potato into a bowl and add boiling water. Whisk to combine then leave to cool.

Step three

Cream the butter and sugar together in a large bowl using an electric hand whisk until the mixture is light and fluffy. Then gradually whisk in the eggs.

Step four

Add the cooled prepared Smash, gluten free plain flour, baking powder and McDougalls Cocoa Powder and whisk to combine.

Step five

Divide the mixture between the two cake tins and bake for 30 minutes, or until a skewer pushed into the centre comes out clean.

Step six

Transfer to a wire rack to cool. Once cool, place one cake on a plate and cover with raspberry jam. Beat 100ml of the cream to a soft whip, place this on top of the jam, then place the other cake on top.

Step seven

Heat up 50ml of double cream in a small saucepan. Remove from the heat, add the chocolate and stir to bring together as your chocolate covering.

Step eight

To make the honeycomb, place all the ingredients in a pan (except for the bicarb) and boil to a light caramel (150°C).

Step nine

Whisk in the bicarb and pour onto a Silpat mat (or non-stick silicon baking mat) to cool. Chop and reserve to sprinkle just before serving.

Step ten

To assemble the top, drizzle over the chocolate coating, and sprinkle with honeycomb and fresh raspberries.