Who doesn't love chocolate cake! This 3 step recipe is easy, reliable and is so moist it lasts days. Perfect for an afternoon treat.
Recipe
11oz/320g Granulated Sugar
10oz/280g Gluten Free Plain Flour
1 tsp Xanthan Gum
75g Gluten Free Cocoa Powder
1 1/2 tsp Baking Powder
1 1/2 tsp Baking soda
1 tsp Salt
2 Large Eggs
250ml Milk
110g Sunflower Oil
1 1/2 tsp Vanilla Extract
150ml Boiling Water
Icing:
115g Butter at room temperature
50g Gluten Free Cocoa Powder
450g Icing Sugar
40-60ml milk
Jam for filling
Set your oven to 180c/356f/Gas Mark 4
Grease and line 2 x 8"/20cm cake tins
The Cake!
Mix all the dry ingredients until well combined with no lumps
Using a food mixer, add the eggs, milk, oil to your dry ingredients and mix on a medium speed for 2 minutes
Add BOILING water and stir on the lowest setting until well combined
Split between 2 8"/20cm tins
Bake at 180c for 35 minutes check that a skewer comes out clean and if not return for another 3 minutes and check again.
Cool in the tin for 5 minutes and then turn out onto a rack
The Icing
Cream the butter in a mixer
Sift together the icing sugar and cocoa
Gradually add the sugar to the butter adding a little milk at the same time and blend slowly. Tip: put a tea towel over the top of your mixer to avoid redecorating your kitchen with sugar! be careful not to catch the tea towel in the mixer.
repeat until all of the sugar and cocoa is used. Add the milk slowly to the icing until you get a consistency you are happy with.
Once the cakes are cooled, sandwich them together with some jam and add your icing.
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