Ingredients:

  • 1 1/2 cups (180 g) Gluten-Free All-Purpose Flour Blend (must contain xanthan gum)
  • 3/4 cup (75 g) Dutch-Process Cocoa Powder
  • 1 cup (200 g) Granulated Sugar
  • 1 teaspoon (5 g) Baking Powder
  • 1/2 teaspoon (2.5 g) Baking Soda
  • 1/2 teaspoon (3 g) Fine Sea Salt
  • 1/2 cup (113 g) Unsalted Butter, softened (for cake base)
  • 2 Large Eggs, room temperature
  • 1 teaspoon (5 ml) Vanilla Extract (for cake base)
  • 1/2 cup (120 ml) Buttermilk, room temperature
  • 1/2 cup (113 g) Unsalted Butter, softened (for filling)
  • 3 cups (360 g) Powdered Sugar (Icing Sugar), sifted
  • 2 teaspoons (10 ml) Vanilla Extract or Paste (for filling)
  • 1–2 tablespoons (15–30 ml) Heavy Cream or Whole Milk
  • Pinch of Fine Salt (1/8 teaspoon)

Instructions:

  1. Preheat the oven to 175°C (350°F). Line two large baking sheets with parchment paper or silicone mats.
  2. Combine all dry ingredients for the pies: Sift together the GF flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt into a medium bowl. Whisk thoroughly.
  3. Cream the Butter and Sugar: In an electric mixer bowl, cream the softened butter and granulated sugar on medium-high speed until light and fluffy (3–4 minutes).
  4. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract.
  5. Alternate Mixing: Reduce the mixer speed to low. Add the dry ingredient mix alternately with the buttermilk, starting and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Pipe and Bake: Transfer the batter to a piping bag fitted with a large round tip. Pipe uniform rounds (approximately 2 inches/5 cm in diameter) onto the prepared sheets, leaving 2 inches between them. Bake for 8–12 minutes, or until the cakes spring back lightly when touched. Cool completely on a wire rack.
  7. Prepare the Crème Filling: Using the electric mixer, beat the 1/2 cup softened butter on medium speed for 2–3 minutes until light and pale.
  8. Whip the Filling: Gradually add the sifted powdered sugar and the pinch of salt on low speed. Once combined, add the vanilla and 1 tablespoon of cream/milk. Increase speed to high and whip for 3–5 minutes until the filling is very light and fluffy. Add the second tablespoon of liquid if necessary.
  9. Assemble the Pies: Pair up the cooled cake rounds by size. Pipe or spread a generous dollop of crème filling onto the flat side of one cake round. Top with the matched cake round and press gently to sandwich the filling evenly.
  10. Serve: Refrigerate for 15 minutes for a firmer filling, then serve, or store in an airtight container.