Miss Lucilles BBQBest Stuff For All Your Barbecue Needs

Can anyone suggest what I can use to top a Gluten Free chocolate Cake Mix I’m baking for someone?

Also the filling, don’t know what is/isn’t gluten free, e.g., was checking recipies and it seems perhaps that plain chocolate might be ok to top a cake with??

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).

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