Gluten Free Layered De-Stress Blueberry Cake

Often find yourself reaching for the cake when you're super-duper stressed out? This recipe is for you! ⁠Featuring a chocolate cake base, creamy blueberry middle with added Adaptogenic De-Stress and a decadent white chocolate ganache topping, make your stress-eating habit less destructive and more constructive! Anyone keen for a slice?⁠

Gluten Free Layered Blueberry Cake

Ingredients

Chocolate Cake Layer

60 g caster sugar

2 eggs, yolks and whites separated

1 tsp natural vanilla extract

40 g rice flour

20 g arrowroot flour

20 g cocoa powder

1 pinch salt

Blueberry Layer

300 g white chocolate, broken into pieces (see Tips)

500 g pouring (whipping) cream

80 g salted butter

1 cup blueberries

1 tbsp. Adaptogenic De-Stress

White Chocolate Layer

3 tbsp water

1 ½ tsp gelatine powder

150 g white chocolate, broken into pieces

150 g pouring (whipping) cream

Method

Chocolate Cake Layer

1. Preheat oven to 180°C. Line a springform cake tin (24 cm) with baking paper and set aside.
2. Add egg whites to a large bowl. Whisk with an electric whisk, slowly adding sugar one tablespoon at a time until stiff peaks form. 
3. Add egg yolks and vanilla and mix on low speed for 10 seconds.
4. Add rice flour, arrowroot flour, cocoa powder and salt and mix until just combined.
5. Spread batter evenly into prepared tin and bake for 8-10 minutes (180°C) or until a wooden skewer inserted into the centre of the cake comes out clean. Set aside to cool completely.

Blueberry Layer

6. In a food processor, process blueberries and Adaptogenic De-Stress together to create a blueberry puree.
7. Place 400 g of the cream into a large bowl and whip until lightly whipped (do not overwhip).
8. In a saucepan, add butter, remaining 100ml cream and heat 2 minutes at low temperature until warmed.
9. Add white chocolate and stir until melted.
10. Transfer the blueberry and chocolate mixtures into the bowl of cream and stir gently, until just combined, taking care not to over mix.
11. Pour mixture over cake base and spread evenly. Place into refrigerator to set (approx. 1-2 hours or until firm).

White Chocolate Layer

12. Place water into a small bowl and sprinkle gelatine over it. Set aside to bloom.
13. Place 100 g of the cream into a large bowl and whip until lightly whipped (do not overwhip).
14. Place remaining 50 g cream into a small saucepan and heat 2 minutes at low temperature until warmed.
15. Add white chocolate and stir until melted. Add reserved gelatine, melt and stir in until smooth. Set aside to cool for 5 minutes.
16. Transfer cooled mixture into bowl with reserved whipped cream and stir gently, until just combined. Pour over set blueberry layer. Place back into refrigerator for a minimum of 2 hours or preferably overnight to set.

Run a sharp knife around the edge of cake tin to release cake, then carefully transfer onto a serving plate. Dust with cocoa powder just before slicing and serving.