Gluten-free chocolate layer cake

Preparation

• Cake base
• Whip the fat and sugar. Mix the dry ingredients together and strain into the foam. Add the eggs, one at a time, beating until smooth. Finally, add the hot water to the batter and mix until smooth. Pour the dough into a greased and floured loose-bottomed dish (about 24 cm).
• Bake at 175 degrees for about 50 minutes. Let cool for a while before turning the cake out onto a plate and cutting it. Prepare the filling while the cake cools.
• Stuffing
• Chop the chocolate and transfer the pieces to a bowl. Heat the cream until almost boiling. Pour over the chocolates and leave for about 5 minutes. Stir until smooth. Allow to cool to room temperature. Meanwhile, mix the softened butter and icing sugar together. Add to the cooled chocolate mixture and stir vigorously. Chill in the fridge for about 10-15 minutes and stir again. Repeat as necessary until the consistency is to your liking.
• Leave at least a tablespoon of the filling for the top of the cake. Finish the filling with cream cheese and icing sugar.
• Collection from
• Cut the cake in half. Line the edges of the loose cake tin with baking paper or cake foil. Place the other half in the bottom of the pan and close the pan. Add a generous layer of filling evenly from the edges to the centre. Place the other half on top of the filling and place the cake in the fridge to cool. When the filling has set (about 15-30 minutes), remove it from the pan and gently remove the rims. Finish the cake with the icing you have extended from the filling. The top of the cake in the picture is made with an arrow, pulling in different directions.
• Store the cake in the refrigerator. Since the filling and cake hardens in the cold, be sure to bring the gluten-free chocolate filling cake to room temperature to warm up well in advance!