1. Prepare the Cake Crust:

• Preheat oven to 180°C (350°F). Grease a 15 cm (6-inch) round cake pan and dust with flour (or use 3 pans).
• Whisk together dry ingredients: gluten-free flour, xanthan gum, cacao powder, baking powder, baking soda, and salt.
• In a separate bowl, whisk together wet ingredients: egg, coconut cream, coconut oil, buttermilk, and vanilla extract.
• Combine wet and dry ingredients, then add hot water and mix until smooth.
• Pour batter into cake pan(s) and bake for 40 minutes for one pan, or 20-22 minutes for 3 pans. Test doneness with a toothpick.
• Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

2. Prepare the Filling:

• Melt white chocolate in the microwave for 30-60 seconds.
• Whisk together mascarpone cheese and coconut cream until smooth, then add melted chocolate and whisk until combined.
• Divide filling into two parts. Gently fold red currants into one part.

3. Assemble the Cake:

• Once the cake is cool, cut into 3 equal layers (if using one pan).
• Place the first layer on a plate and spread half of the currant-filled cream. Top with the second layer and spread the remaining currant cream.
• Add the final cake layer and cover the whole cake with the remaining plain mascarpone filling.
• Decorate with remaining red currants.

4. Chill & Serve:

• Refrigerate the cake for at least 2 hours before serving.
• Slice and enjoy!