Anti gravity cakes are amazing to look at, the way it appears the chocolates just fall out the back, it is of course all a trick using chocolate and a straw! Using Schar gluten free chocolate fingers or gluten free wafer bars they are easy to make gluten free and you can change it to use any gluten free chocolate.
This recipe is...
170g caster sugar
160g self raising gluten free flour
10g cocoa powderButtercream
400g icing sugar
1tsp peppermint extract
10g melted chocolateDecorations
30g melted chocolate
2 packets schar chocolate fingers
3 and half bags aero peppermint bubbles
2 wooden skewersPreparation Time:
2 HoursCooking Time:
30 MinsThis recipe makes 10 slices
This recipe is free from...
1. Cream together caster sugar and margarine in a large bowl.
2. Beat eggs in a jug or bowl, add one third to the creamed sugar and margarine and beat with a wooden spoon.
3. In another bowl sift together the flour and cocoa powder, add one third of this into the creamed mix and beat again. Repeat adding the eggs and flour mix alternately until all off the ingredients are well combined.
4. Grease and line 2 8 inches round cake tins and equally spilt the mix between the two. Place in an oven on gas mark 5 for 25-30 mins until cooked.
5. Once cooked leave in tins to firm up for 10 mins and then tip out onto a cooling rack, allow to go completely cold.
6. Once cold proceed to make the buttercream. Place room temp margarine and icing sugar in a bowl and gently cream together, once combined add in the peppermint extract. Using about half the buttercream, spread over the top of one of the sponges and them firmly press the other sponge onto the top.
7. Using the remaining peppermint buttercream, add in 10g of melted chocolate and mix well, stir every so often so prevent it from setting.
8. Place the cake onto a cake board. Spread a thin layer of the mint choc buttercream around the edge of the cake, we suggest doing it in quarters so it doesn't set before you reach the end. Press chocolate fingers into the buttercream so they stick to the cake, do this all the way round the cake. If you find your fingers start melting, put the cake in the fridge for 10 mins and then carry on. Once all the edge is covered put in the fridge for 30 mins to set it a little before doing the top.
9. Remove the cake from the fridge, take a bendy straw and place a wooden skewer in up the bend (you will have to break the skewer to the right size) and push into the cake a couple of inches from the side. Break the other skewer to the length of an aero bag and place one in the straw, bend so when the bag is places on it will be angled and look like the chocolate is falling from it. We will attach the bag later.
10. Use the chocolate buttercream (as long as you kept stirring it should still be soft enough to use) and coat the top of the cake, you want about 3-4mm in thickness, make sure you go all the way up behind the chocolate fingers.
11. Pour on a bag of aeros and fill in any gaps with another bag of bubbles, we found it took nearly 2 bags to cover the base, make sure they are all round the straw.
12. Using some melted chocolate to stick the chocolates together, coat the straw up to the bend in chocolate and then build up the aero balls around the straw to make an almost pyramid shape but more rough so it looks like they are falling randomly, use dabs of chocolate to get the bubbles to stick to each other. We suggest putting the cake in the fridge every so often for 20 mins to set the chocolate a little, this makes it a lot easier to build up as the higher you go the more it starts to fall apart when the chocolate is melted. Add other random balls away from the pyramid so it looks like they have rolled away.
13. once you have built up all the bubbles to the bend in the straw, take one of the empty aero bags and using a little sellotape stick the skewer and bend part of the straw to the inside of the bag, make sure it is tilted to look like the bubbles are falling from it and also hiding the straw.
Nutritional info per serving