Can anyone suggest what I can use to top a gluten free chocolate cake mix I'm baking for someone?

Gluten-Free Yellow Cake With Raspberry Filling & Frosting

CAKE INGREDIENTS

1 cup brown rice flour

1/3 cup almond flour

2 tablespoons tapioca flour (tapioca starch)

2/3 cup potato starch (NOT potato flour)

2 teaspoons Ener-G Egg Substitute

1 teaspoon gluten free baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

8 ounces unsalted butter, softened

1 cup granular fructose (or other dry, non-sugar sweetner in the equivalent of 1 cup of sugar)

4 eggs

1 teaspoon gluten-free vanilla extract

6 tablespoons whole milk

RASPBERRY FILLING INGREDIENTS

2 1/4 cups frozen unsweetened raspberries

2 cups frozen unsweetened strawberries

2 tablespoons cornstarch

1/4 cup granular fructose (or concentrated liquid fruit sweetener)

4 tablespoons water

RASPBERRY CREAM FROSTING INGREDIENTS

1/2 cup seedless no-sugar-added raspberry jam

1 1/2 teaspoons vanilla extract

2 cups heavy whipping cream

2-3 drops red food coloring or beet juice

TO PREPARE CAKE: Preheat the oven to 350 (F). Butter two 8-inch round cake pans, and line them with buttered parchment paper.

Mix together the brown rice flour, almond flour, potato starch, tapioca flour, Egg Replacer, baking powder, xanthan gum and salt.

Beat the butter with an electric mixer or electric egg-beater until smooth. Add the fructose and beat until fluffy, about 5 minutes. Add the eggs, one at a time, and beat until smooth. Add 1 tablespoon of the dry ingredients if the mixture appears to be curdled or broken. Slowly stir in remaining dry ingredients and the vanilla and milk. Blend until smooth.

Spoon the batter into the prepared cake pans (1/2 the batter in each pan). Bake for 20 minutes or until done. It may be done before it "looks done" -- When done, it should be lightly brown around the very edges, with a few brown spots possibly appearing on the top of the cake (the entire top of the cake does not need to brown). Let sit for 10 minutes before inverting onto a cooling rack.

TO PREPARE FILLING: While the cake is baking, bring the berries and sweetener to a boil in a heavy saucepan over medium-high heat, stirring often.

In a cup, mix the cornstarch and water and add to the berries. Use a whisk to thoroughly mix in the cornstarch. Continue stirring until the mixture returns to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, to stabilize the cornstarch.

Remove from the heat. Refrigerate until cold before using as a cake filling. (Remainder of filling can be stored in the refrigerator for 7 to 10 days, and can be used as a spread for bread or re-heat to use as a dessert sauce or topping for ice cream).

Carefully transfer one of the cake layers from the cooling rack onto a cake plate. Spread a 1/4 inch layer of red raspberry filling onto the cake, leaving 1/4 inch margin around the edges of the cake. Place the second layer on top.

TO PREPARE FROSTING: Use an electric mixer or electric beater to whip the jam and vanilla smooth. Stir in the cream and, if desired, a few drops of red food coloring or beet juice.

Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture.

Spread frosting over cake immediately, and serve right away. Garnish cake with raspberries, strawberries or blueberries (optional).

Use a chocolate buttercream or chocolate ganache. Neither will have gluten. I'd use this:

4 oz semi and/or bittersweet chocolate (as you wish..more semi makes it sweeter)

2 oz butter

1 TB honey

(Optional: Some Rum or Chambord or...)

Put the ingredients in the top of a double boiler and melt until smooth, stirring. Let cool 30 minutes before glazing. This is for an 8-9 inch cake that's fairly flat. (If you don't have a double boiler, use a heavy-bottomed saucepan over very low heat and watch and stir.)

Chocolate ganache you can find recipes online easily, and it works well. You could probably use jam as filling if you preferred.

You should find any good quality chocolate is gluten free, but you have to check the label. Wheat, barley, rye, flour, "modified starch" of unspecified origin, malt, are the sort of things to look out for.

Or you could make icing or buttercream with just icing sugar and powdered chocolate or cocoa. You should be pretty safe, so long as you check the label on the choc/cocoa for the things i mentioned above.

Nicest of all would be whipped dairy cream, and there's definitely no gluten in that!

Here's a recipe for gluten-free mock whipped cream frosting:

Ingredients:

1 cup milk

3 tablespoons sweet rice flour

½ cup white shortening/Crisco

½ cup butter or margarine

1 cup sugar

1 teaspoon vanilla

Directions:

Cook milk & rice flour in a large bowl in the microwave, stirring often, until very thick--about 5 minutes and let cool . Cream shortening and margarine and add sugar, beat until it is no longer grainy. Add cooled glop and beat until very fluffy. Makes about 4 cups.

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