Easter is just around the corner, and it’s Chocolate and Eggs GALORE in the shops! If you didn’t already know, the Galaxy Golden Eggs are gluten free and coeliac friendly here in England! And what better way to use them, than in a cake that celebrates the chocolatey goodness of Easter and spring!
I spend a lot of time on Pinterest, and I think that these rabbit-hole effect cakes are absolutely adorable! So I wanted to make my own, gluten free of course! It’s easier than you think to decorate it, and I think that chocolate ganache to coat this cake is a lot more indulgent than using buttercream. Not to mention it’s easier to coat the cake too!
It seems like there are a lot of steps to decorating it, but if you are more of a visual person, just go off a photo of what the cake looks like for reference. It’s easier than it sounds.
So what are you waiting for? The recipe for this gluten free Easter showstopper is below!
Gluten Free 2 Layer Chocolate Easter Cake
A 2 layer gluten free chocolate sponge with chocolate ganache, decorated with golden mini eggs and Matchmakers.
Credit: thecoeliacsloth.com
Ingredients
For the Cake:
- 200g Self Raising gluten free flour
- 45g Unsweetened cocoa powder
- 220g Dark Brown Soft Sugar
- 220g Unsalted butter
- 2tsp Xanthan Gum
- 4 Tbsp milk
- 4 Medium eggs
For the ganache and decoration:
- 250g Dark Chocolate (50% cocoa solids)
- 300ml Double Cream
- 240g Galaxy Golden Eggs or Cadbury Mini Eggs (always check the ingredients for suitability)
- 2 Packets any Matchmakers of your choice (again, check the ingredients for coeliac suitability)
- White and Pink Fondant Icing
Directions
- Preheat the oven to 180°c, grease and line 2 sandwich tins.
- Beat together the butter and sugar.
- Slowly beat in the eggs until well combined and smooth.
- Sift in the cocoa powder, flour and Xanthan gum. Mix well and then add in the milk.
- Split the cake batter evenly in between the two sandwich tins.
- Bake in the oven for 20-25 minutes, or until a skewer inserted comes out clean.
- Leave the cakes to cool completely.
- For the ganache, break up all of the chocolate into small chunks and place into a bowl.
- Pour the double cream into a saucepan, and warm it up on a medium heat, until just boiling. Keep stirring it gently, to stop it from bubbling over.
- Once the cream is hot, pour it into the bowl with the chocolate in it. Stir until all the chocolate has all melted and it has combined with the cream, this will be your ganache.
- Put the ganache into a fridge to cool. In the meantime, you can make your bunny butt decoration for the top of the cake. With the white fondant, take one large sphere (it’s butt), two oval shapes (the feet) and one small sphere (it’s tail). Create two small pink ovals and stick one each on the feet. Put aside for decorating.
- When the ganache has cooled, whip it until it becomes thick and like a buttercream consistency.
- Stack the cakes. Spread some of the ganache in the middle of them to sandwich them together. Spread the ganache on top of the cake, and coat the sides.
- Stick the Matchmakers all around the cake to make a fence/border. You can break them up if you want them smaller, or if they are already broken into smaller pieces, stick them on top of each other, using the ganache as a ‘glue’. I personally liked the idea of an uneven border.
- Stick the bunny butt decorations on top of the cake. Put the bunny butt in the centre of the cake, place the tail on the top of the butt, and the feet on the sides (see photo).
- Finally, get the Chocolate mini Eggs, and place on top of the cake, filling the rest of the top of the cake with them.
- Finish by tying a ribbon around the cake (optional), then serve and enjoy!
Credit: thecoeliacsloth.com
Ingredients
For the Cake:
- 200g Self Raising gluten free flour
- 45g Unsweetened cocoa powder
- 220g Dark Brown Soft Sugar
- 220g Unsalted butter
- 2tsp Xanthan Gum
- 4 Tbsp milk
- 4 Medium eggs
For the ganache and decoration:
- 250g Dark Chocolate (50% cocoa solids)
- 300ml Double Cream
- 240g Galaxy Golden Eggs or Cadbury Mini Eggs (always check the ingredients for suitability)
- 2 Packets any Matchmakers of your choice (again, check the ingredients for coeliac suitability)
- White and Pink Fondant Icing
Directions
- Preheat the oven to 180°c, grease and line 2 sandwich tins.
- Beat together the butter and sugar.
- Slowly beat in the eggs until well combined and smooth.
- Sift in the cocoa powder, flour and Xanthan gum. Mix well and then add in the milk.
- Split the cake batter evenly in between the two sandwich tins.
- Bake in the oven for 20-25 minutes, or until a skewer inserted comes out clean.
- Leave the cakes to cool completely.
- For the ganache, break up all of the chocolate into small chunks and place into a bowl.
- Pour the double cream into a saucepan, and warm it up on a medium heat, until just boiling. Keep stirring it gently, to stop it from bubbling over.
- Once the cream is hot, pour it into the bowl with the chocolate in it. Stir until all the chocolate has all melted and it has combined with the cream, this will be your ganache.
- Put the ganache into a fridge to cool. In the meantime, you can make your bunny butt decoration for the top of the cake. With the white fondant, take one large sphere (it’s butt), two oval shapes (the feet) and one small sphere (it’s tail). Create two small pink ovals and stick one each on the feet. Put aside for decorating.
- When the ganache has cooled, whip it until it becomes thick and like a buttercream consistency.
- Stack the cakes. Spread some of the ganache in the middle of them to sandwich them together. Spread the ganache on top of the cake, and coat the sides.
- Stick the Matchmakers all around the cake to make a fence/border. You can break them up if you want them smaller, or if they are already broken into smaller pieces, stick them on top of each other, using the ganache as a ‘glue’. I personally liked the idea of an uneven border.
- Stick the bunny butt decorations on top of the cake. Put the bunny butt in the centre of the cake, place the tail on the top of the butt, and the feet on the sides (see photo).
- Finally, get the Chocolate mini Eggs, and place on top of the cake, filling the rest of the top of the cake with them.
- Finish by tying a ribbon around the cake (optional), then serve and enjoy!
So what do you think? I think it’s one of my favourite cakes to make!
If you’re looking for more gluten free Easter recipes, why not try these:
My Gluten Free Chocolate Easter Chick Cupcakes.
My Easy Gluten Free Easter Chocolate Fudge Recipe!
My Gluten Free Creme Egg Cookies!
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Thanks for reading,
Georgina x
The Coeliac Sloth 
3 thoughts on “RECIPE: My Gluten Free chocolate Easter Showstopper!”