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Layered Chocolate Mint Christmas Tree Cake (gluten free)
GLUTEN FREE ALCHEMIST28Ingredients
2Hours
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Ingredients
US|METRIC
4 SERVINGS
- 435 grams gluten free flour blend (plain, eg. Gluten Free Alchemist Blend A – See NOTES)
- 120 grams almond meal (ground almonds)
- 90 grams cocoa powder
- 1 1/2 Tbsp. gluten (baking powder, free)
- 1 1/2 tsp. bicarbonate of soda
- 3/4 tsp. fine sea salt
- 1 1/2 tsp. xanthan gum
- 225 grams caster sugar
- 225 grams light brown sugar (soft)
- 5 large eggs (At room temperature – UK large, Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 115 grams unsalted butter (melted)
- 2 tsp. espresso powder (optional)
- 100 mL boiling water
- 560 mL yoghurt (plain)
- 3 tsp. vanilla extract
- 200 grams dark chocolate chips (optional)
- 250 grams unsalted butter (softened)
- 500 grams icing sugar (powdered/confectioners sugar)
- 2 Tbsp. milk (to loosen as necessary)
- peppermint extract (– to taste)
- green food colouring (paste)
- candy canes (mini)
- chocolate sticks (GF mint, I used Matchmakers)
- mint (GF chocolate-, balls I used Aero Peppermint Balls)
- chocolate (mini stars I used Milky Way Stars)
- chocolate truffles (GF shimmer-coated)
- edible glitter (– various colours)
- dark chocolate (a little, for the star)
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