I modified a recipe from Phil Vickery's Seriously good gluten free cookbook to concoct my own creation of a gluten free chocolate cake smothered in a sea salt dark chocolate Swiss meringue buttercream. It's a smaller cake in circumference but taller and with additional layers. It's denser and uses a pre-mixed gluten free flour and guar gum.
I then used a little modelling chocolate I had remaining from my Kawaii Halloween Cupcake Toppers to create my first ever chocolate rose!
I'm quite happy with the result but can't wait until I have some more time to create a better version!
The recipe's for both the cake and buttercream are on my blog.
It's seriously decadent and delicious! I'm pretty certain I'm going to have to make another one for my birthday...