Gluten free birthday cake recipe

I’ve always been a total chocaholic. My tastes in chocolate have refined since childhood and I never cook (and rarely even eat!) less than 70% cocoa now – once you get used to the less sweet taste, and the health benefits, I find you just don’t want to go back. However, you should check your chocolate supply, as some brands do have gluten in them. This cake uses the ever-versatile ganache in two different ways: made with less cream and thickened in the refrigerator as a dense, rich filling between the two cake layers; and as a thinner, pourable and molten glaze over the top, drizzling tantalisingly down the sides. This recipe has become my classic birthday cake and is a bit of a legend in its own lifetime.

Recipe taken from Gluten Free, Naturally by Caroline Byron; published by Kyle Books.