Moist Gluten Free Chocolate Cake

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!

1. Mix all the dry ingredients until well combined with no lumps

2. Using a food mixer, add the eggs, milk, oil to your dry ingredients and mix on a medium speed for 2 minutes

3. Add BOILING water and stir on the lowest setting until well combined

4. Split between 2 8"/20cm tins

5. Bake at 180c for 35 minutes check that a skewer comes out clean and if not return for another 3 minutes and check again.

6. Cool in the tin for 5 minutes and then turn out onto a rack

The Icing

1. Cream the butter in a mixer

2. Sift together the icing sugar and cocoa

3. 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.

4. 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.

Enjoy